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| - Coup des Tarte delivers exactly what its name suggests, a ravishing blow to the palette that storms your mouth by force and takes no prisoners. The chocolate and caramel fleur de sel tart is a testament to the aphrodisiac quality of fine food, and it had me moaning at the table heedless of surrounding company, who conveniently were also moaning with pleasure after sampling the four berry tart with vanilla gelato, so at least I was in good company.
The small converted house lends a homey, romantic feel with wood floors, soft curtained windows for natural light and warm walls that were decorated with a discerning eye for color. The tables are small and a bit crowded, but are not close enough that you will end up distracted by surrounding conversation. It is most assuredly not a place to bring a large group of people, with a count of four being about the max for a comfortably seated party.
One thing I adore is that it's BYOB, which is a blessing because their menu is pricey enough as it is without tacking on the inevitable, exorbitant price of alcohol. Instead they charge a nine dollar corking fee and provide all the necessary accoutrement for opening and chilling your selection during the meal.
The appetizers are consistently delicious. The three onion tart in particular is the perfect balance of sweet and smoky, with the tart crust and caramelized onions playing up the sweet side, and the smoky bacon with Gruyere cheese satisfying the savory. It is an honest to goodness coup des tarte in your mouth, as has already been discussed. The chevre cheese and tomato appetizer and country pate plate were also rich and savory, the walnut bread with the pate being particularly notable, although they lacked the complexity of the three onion tart and seemed much more savory.
The entrees were perhaps the weakest portion of the meal, which was surprising considering they're naturally the most expensive. The duck breast was cooked to perfection and wasn't too fatty, and the honey, lavender, rhubarb sauce was a beautiful compliment to the meat. The accompanying green beans and mashed potatoes fell far short of the duck though, and could have used a more creative interpretation. The Moroccan lamb shank with Israeli couscous and chickpeas, however, was off the charts delicious! It was fall of the bone tender and all the components of the meal were highly complimentary. The sea bass I've had on previous visits also suffered the same fate as the duck, with an ultimately well prepared and scrumptious protein accompanied by lack luster sides.
But ultimately it is the dessert course that is the crowing jewel of this establishment. Don't say, "Well I never order dessert." Or "But I'm watching my weight." Believe me, you want these perfectly prepared, sweet and salty concoctions to make love to your mouth. Every tart I have ever tasted has elicited the same sleepy smiles of contentment and pleasurable moans. In fact, it might even be a better investment to go a nontraditional route and just skip right from the appetizers to the dessert course. That way you can order several varieties and indulge in blissful, sugary enjoyment.
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