Restaurant review: Pastis – French bistro

26 01 2014

Mussels at Pastis - reijosfood.com

Pastis is an anis-flavored liqueur and aperitif from France, but it is also French style “fine dining” bistro in Helsinki.

Pastis was opened in April 2013 by restaurant Muru celebrity chef owners. Similar concept but focus in French kitchen. Always available a la carte dishes in changing list are mussels, snails, sausages, fish and meat from France. On Fridays and Saturdays you can also enjoy fresh oysters for 5€ each or 12€, if you take 3.

Tables are located on two levels in small dining rooms but you could also try to pop in for a look if there is room by the bar counter. Reservations are for 2 1/2 hours which is just enough to eat three couse dinner. This is nowadays typical custome for popular “gourmet” bistros.

Started the dinner with Pastis, of course, Ricard. First hesitated a little bit to order ice cold aperitif, because if was freezing outside, around -13C degrees.

Ricard at Pastis - reijosfood.com

For starters we ordered Roquefort gratinated Bourgogne snails in pastis butter and Smoked mackerel, cucumber and fennel salad, marinated red onion.

Usually you get snails in snail pan where all snails are in small cups but Pastis served them in small open pan. Taste of Roquefort was perfect because if it would had dominated, starter would have been to salty. Mackarel was served with toast instead of brioche, as we asked it too be without lactose.

Snails at Pastis - reijosfood.comMackarel at Pastis - reijosfood.com

For main courses ordered only available fish portion Catch of the day Antiboise. Fish, “Cliff sole” was accompanied by tomato-based sauce/stew and by one of the 3 side dishes, Mixed salad with sherry vinegar, which had to be ordered separately. Also ordered large portion of Mussels á la Pastis with curry and Truffle salted french fries for side dish.

Fish was fried in oil and the level of maturity was perfect. It was a pity that it was over-salted. Mussels were smaller than you usually see, which was good as the big ones are chewy. About 10 had already came loose from the shells. Salt in fish and mussels under the broth were minor grievances, but took one quarter point out of the Food scores.

Fish at Pastis - reijosfood.comMussels and fries at Pastis - reijosfood.com

Dinner had to be ended with Calvados Domfrontains which is mix of apple and at least 30% pear. Had only tasted apple Calvados earlier and noticed that pear makes the flavor softer. Also ordered one House chocolate, which was truffle.

Calvados at Pastis - reijosfood.com

Restaurant or bistro Pastis is refreshing piece of French kitchen in Helsinki. Concept, which might by expanded to another locations, is French from decor to music. Chansons sang by Edith Piaf and check in a nice tin were the frosting for the French dinner.

Wines come mainly from France, of course, but it would be convenient to list also those which are available in glasses. Asked recommendations for wines for dishes ordered. Pinot Noir for snails was good choice but white wine for salty macarel not so felicitous. Riesling Vignoble d’E, Domaine Ostertag  from Alsace for both main courses was excellent choice.

Extra + for overall grade comes from the well planned and implemented French concept.

REVIEW: FOOD 4-/5 – SERVICE 4/5 – OVERALL GRADE 4+/5

Pastis - reijosfood.comCheck at Pastis - reijosfood.com

http://www.pastis.fi/

https://fi-fi.facebook.com/pages/Ravintola-Pastis/249978811804861


Actions

Information

2 responses

27 01 2014
Debra Kolkka

Certainly one to try next time I am in Helsinki…mid March.

27 01 2014
reijosfood

Worth to try if you like French cuisine. In mid March it should be almost spring in Helsinki.

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s




%d bloggers like this: