We open the door and are greeted very kindly before being placed at the table we have reserved. The decor is minimal. In a corner of the wall, a discreet Jesus on the cross is hung, and the tables are decorated with bouquets. Everything is clean. We come to ask about our choice, between chicken with mushrooms, shrimp curry, Cantonese pork and shrimp rice, or the brindle boucané of the day. A “fisherman” salad with smoked marlin is also offered.
We want to taste the samosas, which exposed their golden triangularity to passers-by in the window. 5 for fish and 5 for chicken please. We did well. These are samosas inspired by the “zarab” recipe, that is to say comprising fine ground stuffing, quite dense and well spiced, in a thin and crispy dough. Salt is moderate. For the Indian color, all that is missing is mint and cotomili. The ten disappears in less time than it takes to write it. Excellent introduction, to say the least. Samoussas of the same type can be found a stone’s throw away, at Bar à Quatre, rue Eugène-Dayot, or at Bonbon de Pain, in Saint-Denis, rue du Maréchal-Leclerc.
After which the plates are served very quickly, and very generously. To attack.
Chicken makes no secret of its low extraction. Its flesh disintegrates without resistance under the fork. While some pieces are dry, most offer a soft but creamy chew. The flavors are very present, attesting to effective seasoning, or the pepper and thyme have probably cleaned up the siave, one would say, but without the latter being significant. The little taste punch indeed makes us assume its presence. Canned button mushrooms have more crunch.
The whole thing can be enjoyed without hunger, supported by a tomato rougail almost changing its name with onion, fresh, bright, and (too) wisely spicy for a self-respecting Creole!
The brindle boucané is even better. The choice of boucané is good. The charcuterie is perfectly balanced in fat and lean, which gives magnificent mouth sensations, alternating between softness and bite. The smoke sticks to the nasal walls like election campaign posters, activating salivation. The boucané made the brindles benefit, reduced to a puree, while letting them deliver their characteristic flavor, which whips the tongue. We would have accepted more on the plate, instead of the large peas that were too present for our taste. These, otherwise well cooked in cream, are in fact quite deliberate in asserting their taste identity. Before serving, it would be a good idea to ask the customer what proportions of the various accompaniments they would like to see on their plate. Nothing to say about the rice. It is well cooked, and does the job.
Desserts are reduced to minimal portions: ice creams and sorbets from a well-known manufacturer in Reunion. A tamarind sorbet is perfect to end this meal, with the lontan restaurant atmosphere. We pay a bill of less than thirty euros for two drinks, 10 samosas, two meals and two ice creams, the value for money is very good.
Chez Daisy is a typical city restaurant, based in Saint-Paul for more than twenty years, and who does not need to advertise to make himself known. The quality of the dishes is more than enough. This is evidenced by the wait at the trays, which became significant by the time we took our leave. The cuisine, simple and tasty, is the perfect demonstration that with good know-how we can get the best out of products that are not necessarily premium. This is the secret to surviving in a complicated context where prices are soaring. In this case, this quality makes you buy the samosas without regret at €0.50 each, a price also found almost everywhere. Apart from the kitchen, Chez Daisy has a special, friendly and pleasant atmosphere, where regulars come to get a meal, with a smile on their faces, in front of friendly staff. We call it having a soul, and it’s not the crucified hanging on the wall that will say the opposite. If by chance you have to go this way, remember that it is wise to make a reservation.
26 Rue Marius and Ary Leblond, Saint-Paul
0262 22 55 96