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| - Arrived for our reservation promptly and were immediately seated. The waitress gave us a complimentary glass of champagne while we perused the menu. Ordered the frisee, pate, cassoulet and roast boar chop. While we waited, the waitress placed an amuse bouche of shrimp dressed w/ a cream sauce
Frisee salad w/ lardons and poached egg: nice and yolky, an excellent salad.
Pate main served w/ toast and jam. Meaty w/o being salty and the jam added a sweet note. Lovely.
Cassoulet: It was -5C out so this dish really hit the spot. Two confit duck legs, rosemary herbed sausage and white beans slow cooked until al dente and flavorful. The duck legs might've been a little chewier than usual, but still a good, hearty, filling dish.
Roast wild boar chop: Cooked medium w/ an excellent, slightly sweet glaze, mashed potatoes, baby carrots and crunchy broccolini. The flavors and textures were wonderful, an excellent dish.
Chocolate cake: deep, chocolatey flavor, with just enough sweetness to allow you to enjoy the chocolatey taste w/o being sugary, sickly sweet.
Pear poached in wine and honey, served w/ vanilla creme in phyllo. Man, this dessert was amazing. I'll definitely get this again.
It's not haute cuisine, but it is a French restaurant and service is appropriate and friendly.
Five stars w/ one star off for the overly confited duck. We'll definitely hit this place as the seasons change and different things come into season like ramps and fiddleheads.
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