Central Brasserie – French Restaurant In Polanco, Mexico City
French food is much more than Foie Gras and Escargots. This place is responsible to reaffirm this notion, with an extraordinary selection of seafood dishes. However, the finery specialties offered by this site are a powerful reason to visit this restaurant in Polanco.
The decor is completely opposite to load a French cliche might suppose. Soft lighting is not strong enough to force the diner to strain your eyes, but it’s necessary to create a warm and pleasant, at any time of day. Its wooden walls, decorated with large circular mirrors and framed, and deer antlers, create the impression of being very chic. One in where stereotypes have no place.
Each of the elements of this restaurant is perfectly willing to provide care and comfort to the visitors, from the waiting room that evokes a style of early twentieth century, to the terrace with communal benches and fireplace to enjoy a cigar or a glass of wine. The spaces between the tables are wide enough not to cause the sensation of suffocation other restaurants suffering for lack of space.
Although chocolate clams are one of the specialties of the house, this time the focus was put on a much more traditional menu. What better than a drenched escargot with parsley butter. Unlike many other places, here the snails served still in their shells and always take care that the dish comes with the butter still bubbling with the perfect temperature. Thus, at the time of tasting, the dish is enjoyed ready. To accompany this entry, the chef adds crackers baked with extra virgin olive oil, which gives a necessary touch of crispy.
Another recommendation of the chef is the beef ribs, bathed in a reduction sauce same broth in which are baked; also are accompanied by baby potatoes. Through a slow baking process, meat – even the most stuck to the bone – is as smooth which can be cut without any need for knives, but the rules of etiquette suggest otherwise. The strong flavor of the beef sauce is asserted, without falling in excess or seasoning which is too cloying.
Now, if the visit is intended to elevate the excesses, rossini steak (created by the composer Gioachino Rossini) is an ideal choice. The heart of steak served mounted on a bed of sauteed mushrooms and under a piece with Foie Gras sealed while a slice of truffle complements the hedonist saucer.
For closing, red wine sauce and mashed potato gratin as a side dish make this one of the best in the menu. Still, it manages to maintain unexpected balance. At the precise moment in which the Foie Gras, meat and truffles are combined in a single bite, the world seems to stop for a second, creating a chain reaction of flavors that can only serve to pleasure.
Since the restaurant has opened much bottles of Champagne per day, Central Brasserie has a special reserve wines, among which we find the house, called Series # 6, a special label created by winemaker Paolo Paoloni, in Ensenada, that still a young age, combines perfectly with the elegant recipes from Central Brasserie.
The location is a bit away from the hubbub of the center of Polanco, but without distancing from the central colony, makes the French restaurant in an ideal spot to get rid of a few hours and forgets about anything that is outside of the simple wooden door and glass.