El Rincón de Francia: A Classic French Restaurant with a Spanish Touch in Quito

47 years ago, the French chef Guilles Blain and his wife, the Ecuadorian Azucena Aragón, founded El Rincón de Francia in Quito, having immediate success with a menu of traditional French cuisine, and a Spanish touch, which has changed little over time. becoming a classic,

Many years ago chef Blain died, his wife overcoming the challenge that this void generated. They maintain the same level of high quality and excellence, led by their new chef, his brother Mario.

Dozens of world leaders, tyrants, kings, bullfighters and artists have passed through its halls, making it part of the city’s history.

The place is very simple, in an old house in the Mariscal neighborhood, on Roca Street, with traditional furniture, curtains, wood and copper dominating the various environments that this house has, making you feel at home, even if it is not a usual.

One of the star dishes is brains in black butter. Very few restaurants dare to do it, since its preparation, from handling and cleaning the raw materials to cooking, is difficult. Chef Aragón cleans them with vinegar, cures them for a long time with thyme, rosemary and oregano, and ensures that, fried in black butter with herbs, they have a great flavor, and above all, such a soft texture that it mixes and confuses with the butter, in the mouth.

Another equally renowned star dish, escargots a la Bourgignon, nothing more than snails cooked in butter, garlic and parsley. Every chef has their secret touch for this simple and classic dish, and this one, they do it with Pernod.

Each of the dishes that we tried, and that we have savored on many occasions in this restaurant, maintain the same high standards over the years. The onion soup is the best you can find in the country. The pangora with mustard, fresh as if I were eating it in a beach hut, and perfectly cooked.

The stuffed mussels Marseillaise are spectacular. Prepared with many spices, bay leaf, garlic… I didn’t eat them this time, but I remember them from many previous ones, as well as the rabbit with Dijon mustard.

The Turnedó al Grill with herbs, not to be missed. The concentration of well-balanced flavors achieved by the herbs, whose presence is noticeable, and the softness of the meat, make this simple dish a winner.

The desserts, unmissable. In my opinion, the best pastries in the world are French cuisine. Their desserts are glorious. The classic crepes Suzette, crepes cooked with orange juice, butter, sugar, Grand Marnier and brandy; And the Creme Brulee are recommended on this site.

El Rincón must probably be the oldest haute cuisine restaurant in the country, a merit it shared until recently with Caracol Azul in Guayaquil. Two generations make many Ecuadorians take these places, and especially Rincón de Francia, into a Rincón del Alma. (EITHER)

2023-10-28 14:28:33
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