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| - Wednesday, 5pm. Reservation via email. Party of 3.
Food: 86%
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***If we had done it all over again, I would have gotten 2 apps and 2 main dishes for a party of 3. You really needed space to enjoy the flavors but we were hurting half way through the 3rd appetizer. lol. Kuddos to au pied de cochon.
Foie Gras & Boudin Tart - 90%
This is served on a flaky puff pastry. Blood sausage was amazing. The foie gras was a little milder on this dish, and the boudin was definitely the star. Watch out though as there is mustard in this dish, which may put off some diners.
Plogue a Champlain - 90%
Though the serving was on the smaller side, don't be fooled. This one is one heavy dish. The list of ingredients (if I can remember all of them) were - foie gras on top of cheese, on top of egg, topped with maple syrup, resting on a bed of thin waffles (i think). Anyway, this is explosion of heavy-handed flavors with tons of fat. !! :)
Foie Gras Dumplings - 80%
Two types of dumplings - pork with foie gras, and shrimp with foie gras in squid ink. There's a third ingredient in each dumpling that I'm forgetting. Served in a traditional bamboo steamer. Comes with 2 sauces served on the side. You pour the soy-maple syrup sauce on a white spoon that they give you, then you place the dumpling on top of the sauce, then you drizzle the spoon with maple syrup (loool). This was a good solid dish, however the foie gras really didnt shine in this one either in taste or texture. This was probably the weakest out of everything we tasted.
Duck in a Can - 90%
Fat on fat on fat. The foie gras here is a lot less softer than in the other dishes. It has a nice give to it and you would think it's another part of the duck until you slice into it. The duck skin is not crispy since the duck breast has been confited in the can but not seared after like a normal duck confit would be. But regardless, the taste was great, and the sauce on the plate (which I thought was probably some parsnip puree with a lot of butter) went amazingly with every other ingredient. There are 2 pieces of baguettes at the bottom of the dish. Shredded cabbage and carrots. Definitely try this dish, but it would be better on an emptier stomach lol.
Pied de Cochon - 80%
This one was the biggest (BIGGEST) surprise. SERIOUSLY? The 'serving plate' was a low rise dutch oven. LOOOOOOL. This one was really good. For those who like pig's foot, they did this one justice. The meat was soft but firm at the same time. The sauce around the meat was creamy with a strong hint of tang to it. There was mashed potatoes (I think) at the bottom too. Mushrooms were everywhere. Also, it's a pig's LEG, not just the hoof. So this one destroyed us.
Service: 100%
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The specials were NUMEROUS but the hostess was very adept, explained everything, was very polite, courteous and patient. She was amazing. Service is either in English or French and they ask you at the very beginning. The servers are obviously more french than the waiter/waitress who takes your order. The service was very efficient, and the people who bring the food to your table are very amicable. NOTE: This was a 5pm reservation, which meant FIRST service time. The place was not packed and I think they purposely do this to stagger the ordering times. The place filled up as we got to our 2nd hour.
Ambience: 95%
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Spring season, facing the cobble-stone street with the main glass divider open. Bistro, open, airy.
Value: 95%
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This place is expensive. But I guarantee maximum fullness to the brink of explosion. We had 3 appetizers and 2 main dishes totaling to $200 (no tip yet; we left 20%). But we were already forcing ourselves to finish the rest of the main dishes and still did not finish at all. We had to take the pig's foot back to our hotel with us.
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