"This area used to have stables," Sylvie Betrand said.
Betrand is from Montreal. Greg Tetaud is from France. The food is bistro French.
You'll find croque madams, omelets with herbs, and there's pizza, but with unusual toppings like fennel and cheese.
Coming into winter there's beef bourguignon, which stews for hours and comes with a little magic - dark chocolate. The recipe is below.
For more information, please visit Le Paddock online at lepaddockbrooklyn.com.
Beef bourguignon recipe for 4 people
- 2 lbs of beef stew (ask butcher to cut into nice stew pieces)
- 2 large carrots (peeled and chopped)
- 4 onions (chopped)
- 1/4 cup all-purpose flour
- 1 bottle of wine (should be less but i like it with more wine, you can try pinto noir or your favorite red)
- 2 cups beef stock
- 1 bouquet garni (bay leaf, parsley, thyme and rosemary wrapped in a cheese cloth)
- 4 slices bacon diced
- 8 ounces mushrooms.
- 8 bitesize pieces of dark chocolate
Dust the meat in flour and marinade in the wine for 12-24 hours prior to cooking.
sautee bacon in large stove top heavy pot. once the bacon is cooked add some butter and the onions. once onion are a little caramelized (about 10 minutes) add the meat and brown it. then you can add the wine that the beef has marinaded in. add the beef stock and cook for about 5 minutes. then add the carrots and bouquet garni.
In a separate saucepan, saut? mushrooms in oil, sprinkle with salt and pepper. Once saut?ed, add the mushrooms to the stew.
Let the stew simmer for 2-4 hours (depending on how much time you have and how thick you want the stew). With a half hour left of cooking time add chocolate and let it simmer in the stew for the remaining 30 minutes.
Served it with boiled potatoes, mashed potatoes or pasta.