It has been a long covid-time since we last dined at CONVIVIAL, the super French bistro near the Convention Center where the ambiance and the food will truly transport you to France. Chef Cedric Maupillier's food took us all to a level beyond last night from each bite and sip start to finish.
The service was supreme as two gents filled our water glasses before we had even sat down and our server, Dino, gave us menus and asked if we had any questions.
I should note that we were joined by Tina & Rod GIlfry, the latter starring here in DC in a world premiere opera at the Washington national Opera, but also known on YouTube for his bartending! Check out
We settled in with a superb white Chateau de Marjolet 2020 Cotes du Rhônes Blanc "Petit Parcelle" made from Viognier & Roussanne, the former with an elegant creaminess, the latter giving off that wonderful terroir minerality. I can think of no other starter that matches this wine better than the Quenelles Nantua, light dumplings of crayfish in a divine Cognac-cream sauce with a hint of fresh dill and trout caviar. The sauce is reminiscent of a Lobster bisque and the tiny crayfish were like little crevettes dancing around the lake of bisque. The wonderful baguette that came to the table were sublime for mopping it all up with. Carpaccio de Thon Nicoise had thin slices of sushi-grade bluefin with a green bean-tomato, olive tartare, crispy potato strings, capers, basil and an anchovy aioli. Ouef en Meurette is a beautifully poached egg in red wine sauce with bacon lardon and mushroom brioche--perhaps the ideal "French" breakfast!
We switched to red wine with a nice Mourvedre-Grenache blend called La Bastide Blanche from Bandol in Provence 2018 which was smooth and silky and just right!
Main courses were as elegant as they come from my Pithiers de Pigeon Bourgeoise made from country squab with fig, truffle and puff pastry(be sure to check out the FB photos). The meat was tender, the pastry flaky and the sauce divine. Pot-au-Feu had an "ginger-beef consommé poured tableside over the paleron, short rib, shank of beef and a plate of oxtail bone marrow on the side. The dish was complemented with carrots, leeks, turnip and celery. No less impressive was the huge Boeuf Bourguignon made with red wine using braised beef, paleron, mushrooms, bacon and pearl onions. Finally, Steak Frites, the quintessential bistro dish served here with green beans as well as fries and looking divine!
We were all too full for dessert, but left knowing that there is always a small corner of France right here in DC at Convivial whenever the bistro urge arises!
