The Definitive Guide to Living in the Capital , Cairo , Egypt

Despite having already spread all across Cairo, Paul continues to open branches at all the top dining hotspots, further asserting its dominance as the best of the best when it comes to French cuisine.

Taking over a considerable space at the entrance of New Cairo’s Point 90 mall, Paul’s latest branch boasts elegant outdoor and indoor areas, with wide salon styled armchairs, offering a classical styled setting, with French renaissance aesthetic making it welcoming and sophisticated at the same time.

After taking our seats inside the family owned venue, a bread basket arrived alongside olive paste and butter that worked wonders when mixed and smothered on the tender bread.

First to arrive was the Roulade de Fromage et Dinde (89LE), which was a large ring shaped puff pastry stuffed with turkey, Emmental  and cheddar cheeses, baby spinach, basil, sun dried tomatoes and strawberry jam, alongside a small bowl of pesto sauce on the side.

The pastry tasted more like Egyptian fiteer rather than French pastry which, but still worked with the blend of flavours of the stuffing, especially the rich and tangy off of the sun dried tomatoes which was perfect alongside  the sweetness of the strawberry jam. It gave the whole plate a nice punch which was improved even more when topped with some pesto sauce.

Moving onto our main dishes we started with the Médaillon de Boeuf à la Truffeet Pommes deTerre (169LE), which came as two beef medallions with sides of potato balls, grilled asparagus and a small cup of sauce.

Mushy on the inside with a crispy crust, the potatoes were smooth and rich with flavour, while the beef was very well seasoned, nicely cooked and of clear quality. On the other hand, the asparagus was a tad undercooked and didn’t meld into the rest of the dish as a result.

Next came the Escalope de Poulet aux Pattes (115LE), which had two fried chicken breasts with a side of penne pasta topped with white sauce. Crunchy with a tender core, the chicken was fried to a perfect golden brown, while being well-spiced and bursting with flavour.

Surprisingly, however, the best item of the whole night was the pasta; cooked perfectly, the sauce was a silky smooth and rich while our request of cheese was the cherry on top.

Our final dish was the Trois Chocolate (42LE), and, as the name implies, it’s a three layered chocolate mousse; a white chocolate layer on top, dairy chocolate in the middle and dark chocolate at the bottom. Each one had a clear and distinct flavour, and it all made for a simple but delicious treat for any chocolate lover.

Although not everything went smooth-sailing, Paul’s continued expansion and success is down to its quality and consistency. For fans of Paul, this new branch ticks all the boxes, while extra points go to the alert and attentive staff and efficient service.