Glou

Glou Restaurant Review:

This bistro between République and the Marais is elegant with white walls, visible limestone, and communal tables. Its focus is on quality ingredients and environmentally conscious procedures. Julien Fouin, a former chief editor of the magazine Régal, and Ludovic Dardenay, a broadcasting specialist, have combined their efforts to create this trendy place, which, from day one, has been mobbed by Parisians. A short, however impeccable menu is executed to perfection. Choose from a selection of dishes including smoked white tuna from the Ile d’Yeu with a copious cream sauce, small sardinillas served with buttered bread and crispy sucrine and a meat pie with foie gras served with an onion marmalade. The crust on the pie is slightly over-baked, but is still delicious. The pork chest confit with grenaille potatoes melt in your mouth and the pavé of organic salmon with sesame seeds and baby spinach on the side is a great bite. The dessert chapter falls short and is rather uninspired. The wine list has quality vintages, some of them rare, like a moelleux d’Alsace Gewurztraminer 2006 Vendanges Tardives «Fronholtz» from André Ostertag or a Côte du Roussillon Villages 2006 «Le Clos des Fées» d’Hervé Bizeul.