- Published on Friday, 22 February 2013 00:00
- Written by Meg Bortin
King of Terrines
Favors Seasonal Cuisine
Rodolphe Paquin: rural roots, sophisticated cuisine.
Rodolphe Paquin, 43, a.k.a. “The King of Terrines,” grew up on a Normandy farm, studied hotel management then made his way to Paris where, for 16 years, he has presided over the kitchen of Le Repaire de Cartouche in the 11th arrondissement – to the delight of diners, who for reasonable prices can enjoy creative seasonal cuisine in a friendly ambiance.
Paquin’s rural roots are perhaps most evident in his terrines. His recently published book on the subject, Terrines (Keribus), has already sold out and is on its second print run. But rural does not equal simple – his culinary style is quite sophisticated. In the terrines, for example, ingredients range from sweetbreads and liver to monkfish, sardines, summer vegetables, grouse and pears.
For the last seven years, Paquin has offered an €18, three-course lunch menu that could be one of the best deals in town. He took time out from cooking recently to chat with Meg Bortin of The Everyday French Chef.
For Paris Update, he shared some of his favorite things:
10 Questions for Rodolphe Paquin
What is your favorite...
Dish when dining out?
Pot-au-feu. I don’t make it often at the restaurant because, contrary to popular opinion, it’s rather expensive.
Dish when dining in?
Pasta with eggs and cheese. Kind of like a carbonara minus the cream.
Le Cirque Eloize. They’re acrobats. I took my daughter to see them, and they were fantastic.
François Hadji Lazaro. He does punk rock.
Book of the moment?
Actually I prefer reading the magazine Géo.
Anywhere, as long as it’s by the sea.
Leisure activity on your day off?
Bike riding and cocktail hour.
Le Repaire de Cartouche, of course! But when I go out, I like Dans les Landes, a bistro on Rue Monge in the fifth.
Le Bar des Artistes. It’s around the corner on Rue Crussol.
Along the Seine. I go walking there.
For a full interview with Rodolphe Paquin, go to The Everyday French Chef.
© 2012 Paris Update