PICKLES in Bordeaux is pretty good but maybe should be "Mustardseed!" (8-7-26)

 We headed across the river the other night to meet up with some friends in the Chartrons district and chose PICKLES where Will had dined once before and I wanted to try. It was a pleasant evening, so we dined outside, which I did regret later with smokers and the horribly uncomfortable outdoor chairs with virtually no back support. That said, the service was good and the food pretty good to boot. Will discovered our friend Brad's favorite for the summer a Mezcal Negroni while I went right to the wine and loved their Cotes du Rhone blend call La Bastide Saint Dominique 2025 made from Viognier, Grenache Blanc and Clairette. You gotta love the prices when the bottles are almost all under 40 Euros!

Will ordered a nice Pork Taco starter, one of us tried the Polenta Frites and we also split a delicious bowl of Moules de Bouchot de Bretagne Facon Thai, Lait du Coco et pate de curry rouge, which were small dainty mussels from Brittany in an excellent and quite spicy (well, for the French) That red curry sauce. There was plenty of yummy crusty bread to mop up the leftover sauce as well. I wondered what all the little yellow caviar looking things were on the mussels and then we figured out it was mustard seeds, which I loved. One of us chose the duck breast, but the other four of us chose to split the special Bar Entier, Salad de Pois Chiches, Caviar d'Aubergine et salade d'herbes. This was a whole beautifully grilled sea bass with some sauces and a very different kind of salad made up of whole chickpeas, a puree of eggplant and again covered with mustard seeds, which at first I thought was the "caviar" of the eggplant. 

For dessert I loved the Gazpacho of Nectarines and White Peaches as it was so refreshing. Three of us left for a drink at a nearby bar, and I was still wondering why the place was called Pickles instead of Mustardseed, but that won't keep me from returning!

Le Prince Noir par Vivien Durand; magnificent Michelin star bravado in Bordeaux (7-29-26)

 Our friends Lee & Kevin were visiting us from DC and we decided to celebrate Lee's birthday at a nearby (13 min drive) place we had not yet visited in Bordeaux. A couple of months ago I was watching the CNN series Eva Longoria:Searching for France where she seemed to miss many of our favorite places on the Bordeaux segment, but I was impressed with her visit to le Prince Noir. WOW, was it worth the try.

We arrived at 8pm with our dear neighbor Charline in tow and decided to enjoy aperitifs outside on the terrace. The restaurant is a new building in the yard of a small old chateaux turned into a drama school that overlooks the large Garonne suspension bridge below. we had a gorgeous view of the sun as it lowered across the river starting off with a yummy Signature drink made with Lillet, but alas I forgot the rest of the ingredients.

As we toasted in the warm breeze the handsome gent who served us most of the evening brought out a pile of various amuses which were really way more that that!

Tarte fine anchoiade was a anchovy paste salty delight and then another plate was salted marinated beef with zucchini tempura & tuna, salicorne and anchovy. The final piece de resistance was a small iron cast pot revealed tableside to have a novel cassoulet of escargots!

We decided on wines, the menu and more and then moved inside where we were grateful for the air conditioning! The glass enclosed pavilion-like building was attached to an older building where there was an entry area with cute stuff like a juke box, old cash register filled with candy for your departure after the meal as well as the main kitchen. Blond wood tables were modern with very modern art, funny photos of all of the staff, chandeliers hanging from their Michelin Star metal plaques medallion and super comfy swivel chairs which I fell in love with. As in most Michelin restaurants, flatware was delivered before each course.

The first wine was brought and was a vineyard suggested by Charlen from her home Jurancon. Clos Larrouyate 2023 Comete was indeed a comet of a wine full of mineral and so dry it went perfectly with the first two vegetable courses. Le Prince Noir, incidentally, will do an entire vegetarian menu if you like and we promised that we must bring Sam here in the fall!

We were soon invited to join Chef Vivien in the kitchen, who deserves a star just for being himself. He has ONE restaurant and while, well-known as a character larger than life, he sticks to his clients at Le Prince Noir using locally sourced and sustainable ingredients that were indeed some of the best dishes we have had here. He prepared the next "cucumber course" before us which I captured much of on video and we ate it while in the kitchen as he told stories and we told him our stories--all of us conversing wildly in French, with Charline explaining how her father was a chef in Ireland and the southwest for many years before retiring.

Back at the table bread arrived in three forms: focaccia was really just wonderfully frilled white bread; pleurot pain (grain) and pain au mais(corn, this is not what you folks in the US call cornbread, it is a tasty BREAD that uses corn and has the consistency of real bread). A sauce bourguignon accompanied the breads as well as a spicy pepper olive oil.

The next course was "TOMATO" and easily is one of the best veggie dishes ever. It was sliced thin like sushi and topped with crispy black garlic over a mirroir of red wine like a thick gazpacho, but way better made with sarrazin and anchovy. I could have eaten multiples of this!

HOMARD was prepared at a large roll in tableside (videos again) where the tail shells were used to make a sauce with cognac and then the tails were served with large arancini stuffed with lobster over the sauce and also with a sauce soubise. I did manage to get one small shell, but that did not mar this delicate and delicious dish at all. By now we had switched to our second white which I chose as I love Viognier and adore its very vineyard specific Condrieu. We had Andre Perrett 2022 which was loaded with Rhone Valley minerals and so unctuous and creamy all of us were oohing and aahing for quite some time. After this we moved on to an amazing red which I chose from Saint-Emilion as we had visited there earlier in the day with Lee & Kevin. Chateau Dassant 2015 Grand Cru Classe was a divine Bordeaux that frank perfectly and we all agreed again, a perfect wine for our meat and cheese courses.

Speaking of meat next was Ris de veau or sweetbreads with two sauces: mustard & blanquette de veau with a crust polenta that was divine. I am a sweetbread lover, and this dish was a true treat as the preparation was indeed superb and the tastes, sauces, and just everything made it the ideal main course.

Cheeses followed and there were many to taste and share and enjoy with the breads and wine. On the side was a small croustillant like a charcoal cracker or crunchy wafer topped with some romaine hearts and vinaigrette.

The first dessert was right up my alley and was called Abricots which brough fresh apricots roasted with the famous local piment d'espalette (Espalette pepper) paired with BBQ apricots and apricot gel. The crust on the pastry was sublime and the whole thing sitting in apricot verjus was just heavenly.

The final dessert was a simple sorbet of nectarines with sirop d'agrumes (citrus syrup) again with the wonderfully spicy piment d'espalette that made this almost a savory dish, but not quite. A perfect end to a perfect meal.

Since it was Lee's birthday we did sing Happy Birthday, but the staff brought out a small package at the end for him to take home of a Gateau Basque (small cheesecake if you must) which we ended up eating at home this week and I have to say it was moist and creamy and delicious indeed and a great reminder of our meal the week before. What fun we had.

Always a reason to love LE LOUP in Bordeaux (7/25/26)

 We returned to Bordeaux and knew the first place we had to have dinner was at our beloved LE LOUP in the midst of the historic center. We arranged dinner with our new friends Scott & Andy and they loved it too; who wouldn't. Ludovic welcomed us back with a warm embrace and we ordered a bottle of Carsin Rose de Carsin, the house rose that's always great in warm weather then moved on to Le Blason de Parnay, Chateau Parnay, AOC Saumur 2020, a tasty and mineral intense Chenin Blanc from the Loire.

While the place was pretty full, this Saturday was the first night we had to wear masks outside due to the horrid smoke from the wildfires and not all the tables were full as on a usual Saturday night. Luckily the city was not harmed with more than smoke as so many people were displaced to our west and southwest and many homes destroyed. 

While Le Loup encourages sharing plates, we all chose our own and gobbled down the delicious crusty French bread with herbed butter. I can highlight many dishes here, but indeed we loved everything that came to the table from the tasty Tartare de Boeuf with Sauce Vierge, but if you want lighter go for the Ceviche de Dorade with Leche de Tigre. Thon Snacke is a seared (not snack) Tuna with crunchy potatoes and Puttanesca sauce.

For mains the biggest hit was the Mozzarella filled raviolis in a consommé of fermented tomatoes. As always Chef Stephane Raynal excels at pasta, and everyone marveled at the delicacy of the pasta and intensity of the broth! I never go wrong with the demi-magret de Canard, a perfectly seared duck breast from Phalange Farm, sauce Apicius (a vinegar/wine/honey-based sauce with spices) and a small side dish of sauteed heirloom tomatoes.  Aubergine rotie (roasted eggplant with miso) was a gorgeous dish to look at and got a rave from Scott.

We shared some desserts and I loved the Chou (basically a small profiterole) with mascarpone, pistachio, apricot with a divine and unique basil-citron sorbet. Will almost always takes the Brioche perdue (brioche based bread pudding) with peach, vanilla ice cream, nuts and caramel sauce.

I think Any & Scott loved our choice, and we had a great time seeing our friends and immediately planned another outing to their favorite "duck" spot in town!

London's IMPALA impresses with intensity of flavors and noise (7-22-26)

 

We were in London just one night so I could attend the opera, and I needed to have a simple, not too heavy, early dinner, and chose IMPALA right near our hotel on the walk to Covent Garden. IMPALA fit the bill and was pretty quiet as I took a seat at 530pm. I had a table right opposite the open kitchen and a huge prep table that virtually all the chefs encircled for the entire time I was there; it was great to see these 1/2 dozen or so doing their jobs. To the right of this was a bar with stools for those who wanted to sit and chat with the chefs doing cold prep or perhaps enjoy a tasting menu.

The cuisine here is Moroccan based using local English ingredients, so my s whicherver was a tad unnerved when I said no sesame or poppy or small seeds, as it seems so many of the dishes incorporate them. He went to chat with the head chef nearby who actually came over to the table several times to ask about the seed issue and i explained, that it was just whole seeds not oils or such and he was very happy. He later brought many of the dishes explaining them as well; this was a real team effort.

I started with the Beef Tartare made with baklouti chilli and this could be one of the best around town. (photos on FB) It arrived with finely shredded cheese on top, and the spice was amazing, but the piece de resistance was the fried dough that came with it instead of bread!! What a brilliant novel and tasty idea indeed.

Second was Pastilla, duck pastry with pickled walnut which were two pastilla pastries that looked more like spinakopita and had a very spicy ketchup-like dip. Another spicy dish that tasting so divine, I wanted more. Third was Kibbeh of white crab and sun dried wheat wrapped in shiso leaf. This was one large bite (as I was instructed) and really not what I would call a kibbeh; deconstructed crab kibbeh, maybe. The crab sat inside atop the leaf and was a tasty, refreshing bite, but at 7pounds($9.50US) I would have appreciated two!

I was also enjoying a glass of Nino Barraco "Biancomatto" 2025 Catarratto from Sicily which was also so refreshing with great mineral flavors. The wine list was great with every one (13 whites/2 oranges(amber)/2 roses/9 reds/3 sparkling) all available by the glass or bottle, even if some of them were insanely priced; the lowest was 7pounds up to 56 (over $75) for a glass of 2006 Pouilly-Fuisse!

I was still a tad hungry and asked my server for a suggestion and ending up with the Fried Mackerel, cod's roe and muhammara, which was nothing what I expected. The fish sat sandwiched between a bed of muhammara(spicy red pepper and walnut spread) that was so creamy it was almost beyond rich and atop a huge ribbon of creamy cod roe. It was amazing, and now I was truly full. After a strawberry pate a fruit as a mignardises, I was happy to move on as the noise level between the music and guests (two tables were now so close to me I could hear every word said) made me yearn to get to the opera. A great meal but dine early to avoid the noise!

Des Moines HARBINGER hits the heights again (7-12-26)

 I am way behind as on arrival here in Bordeaux we had some pretty bad heat and awful smoke due to the wildfires, then guests arrived, then we spent the weekend in the Bearn (Bas-Pyrenees), so please accept apologies and enjoy!

Each year when we go to Des Moines Metro Opera, we always make time for dinner at Harbinger. It's a real treat, despite the not so comfy chairs (the banquette on one side is okay, but then the person opposite in the chair suffers!). They have a new chef, Hoe Tripp, who was actually off to Malaysia when we went this year, but we were still impressed with every bite and sip from start to finish. Harbinger tends to the vegetarian side but does offer fish and meat if you need it and the variety of dishes (all meant to be shared) is excellent.

We started with cocktails and mine was a Some Like It Dirty with Haku Vodka, House green tomato(pickled) to replace the olive, Umeboshi and Genepy which I adored, while will went with the Memory Lane of Roku Vodka (substituted for Roku GIn), Vida Mezcal, Fermented Carrot, Lime, Cilantro & Thai Chili. Garrett was at the bar as he was the year before and makes magic with these fabulous drinks as well as always tries to introduce us to great new wines.

Our first dish was (all on FB) KOHLRAHBI stuffed with Kauai Prawns, grilled avocado & mousse, lovage, pickled green strawberries with puffed buckwheat. We adored the flavors but went crazy for our second dish SPRING PEA VARIETALS swimming in Nam Jim and olive oil with green curry emulsion, pickled jalapenos and pea-pod crackers was indeed a PEAS ON CRACK dish that shall never be forgotten. I think Harbinger easily has the best pea dishes on earth each time we go!

Our fabulous server Melina had told us the next dish was irresistible, rich and fabulous and she hit it spot on with the Chanterelle Mushroom Godan, a rice dish made with Koshihikari rice, crispy soft-boiled egg and brown butter lovage in a plate that was indeed so divine. If one person has this dish, the meal is over, but we could split it easily and move on! 

The Bao here comes in three different types, but we settled on Fried Chicken steamed bun with Fermented Pepper Relish and Duck Fat Aioli; the description alone answers why we chose this fabulous crunchy treat. We had started with a bottle of Damsel Cellars Marsanne "Booshey Vineyards" from Woodinville, Washington that was fabulous and then Garrett suggested a Barbara Ohlszelt Gruner Veltliner called "Leader" that was also fabulous with all the spice in the various dishes.

Speaking of spice, last was the Sakura Farms Charred Pork Collar with blistered radish, strawberry gochujang, marinated Swiss chard and squid ink tuille. We chose to pair this with a side that Melina said was superb, and it may have even beaten the pork! The Charcoal Grilled Savoy Cabbage was in a smoked onion cream with ramp/kimchi butter and shiso. the two dishes were great, but the two sauces really competed with each other! Garrett delivered two glasses of wine and we each loved ours: Vera Sacrum GSM from Argentina and Bedrock Zinfandel, both paired with the pork ideally.

We rested --A LOT--and then pondered dessert. My rearend was not happy and I suggested to the staff that pillows on the hard metal chairs might be nice. We settled on the Toasted Rice Pudding Mochi Donut (which was really a churro), poached rhubarb and wild wood sorrel and loved every bite, especially the chewy yummy textures.

Garrett arrived with glasses of Tannat Alcyone Atlantida, a crazy wild chocolatey dessert wine from Uruguay as well as the traditional French Pineau de Charentes (from just to the north of us here in Aquitaine). Delish!!

It was the perfect end to a perfect meal (save for the chair) and we knew we would return again next year, maybe for the tasting menu which I had the year prior and could not stop raving about!

PS-there is a way to tip the kitchen staff a tad extra here called "Kitchen Love" on the menu where you buy the chefs a round...and of course, we did!

FAMILY LEE in DC makes it to TWENTY-anniversary celebration at Mandu (7/7/26)

 I nabbed a seat at a super wonderful tasting menu the other night at MANDU here in DC to celebrate Chef Danny Lee's 20th year here. He was joined by his amazing mother, Mama Lee as well as Chef Edward Lee, also a well-known figure in DC!

I was escorted to the quieter upstairs section (I did not even know this existed) and my servers Doobie and Jake took over to take me on a Korean food journey that was as memorable as it can be. I like Mandu's Essay Chenin Blanc as it stands up to spice and started with a glass of that as the amuses or snacks arrived:

SOON DOOBU TART came with fermented lemon "chiffon" if you will, and basil oil on a Monaka or rice wafer. This dish was made of whole lemons blanched multiple times and added to soft tofu to make a not sweet, but very tart, lemon chiffon if you will. It was a great palate cleanser and setup for the GESAL MUCHIM or toasted seaweed cracker with MD lump crab, perilla, persimmon vin and gim. The crab was fab and I loved this taste of what was to come (photos on FB).

Starters were a SAEWOO MANDU or Shrimp dumpling in Gochujang Cream, Ssukgat with pear and powdered shrimp paste. This dish was a revelation. While Mandu literally means dumpling and it is a specialty here, of course, this preparation and the blow-your-mind spicy cream was a novel mouthful of east meets west. 

Gimmari was a Rice paper tempura fried crispy seaweed "roll" with glass noodles, onion & carrot filling topped with sea urchin and caviar. Decadence at its best indeed and while the seaweed was crispy it was also chewy in a very novel way that made the dish so different. needless to say, the uni and caviar were divine.

The main courses all came together in three plates with BANCHAN to mix and use as sauces or such with mama Lee's Kimchi (the best), Oi Sabagi, Ojinguh Muchim & Yeongeun which amounts to kimchi, pickled lotus, cucumber and a superb spicy squid salad.  BIBIM MAKGUKSU was a almost a soup of buckwheat noodles, pickled eggplant, Minari with some apple pieces that popped and a sauce that rocked.

The main plate had two dishes: GALBI JJIM, a prime short rib with sweet, braised daikon, carrot, rice cake, dates and pinenuts. Opposite was a Fondant Potato and while that's as Frenchas it gets, here it was topped with Jajang or black bean sauce and Charred Kimchi--more east meets west!  Everything was cooked to perfection with spices and seasonings that tingled and got every taste bud excited.

I had already moved on to red wine and loved the Lodolai Dolcetto d'Alba, Ca' del Baio which is a tad bigger than most Dolcettos with a touch of acidity; a good pairing with these dishes but had to finally return to the much bigger Partridge Malbec, a really great wine on the menu for big meat dishes and spice, too.

Dessert was YAKGWA -Honey Cookie with Ginger Syrup, Vanilla Gelato, Misugaru, and Strawberry Cheong or fermented strawberries which were a real treat. Not too sweet and just right as I was quite full by now, but I had to finish every bite for sure!

Bravo to this entire team who always had on a smile, and I could tell made everyone in the whole house very happy.

HAPPY ANNIVERSARY!

Magnificent modern Indian at KARIZMA in DC (7-2-26)

 We are so glad our friend Elliot suggested Karizma in downtown DC for our outing together last night as it was a magnificent find indeed. We walked in and the chef and some staff we are the far end of a nice bar just chatting and the place was empty--well it was Thursday night on a holiday weekend when half of DC downtown streets are closed due to massive holiday nonsense! Karizma shares space with Karma next door, which is a tad more elegant with a tasting menu (we can't wait to try that), but we loved the simple and calm decor with white marble tables, banquettes, comfy chairs and several high tops near the bar in the front windows. The kitchen at the rear is open, but since we were the only table all night and a small group at the bar, the staff was not too busy. When we said we wanted to thank the chef after dinner, he was gone!

Our server Griffin told us he had been there for years, and the place opened in 2017! How did we miss it? We looked at the varied wine list and since the temperature outside was still hovering at over 100, I asked if I could taste the Gruner Veltliner which comes by the glass. he brough over a nice taste and we all tried and loved the Weingut Stadt Krems 2022 from Austria that was more than refreshing in the heat and was great with all the spice. It was so good, we finished off THREE bottles!

We ordered some dishes and got to taste many things and loved it all. Only the Garlic naan was a tad too thin and crisper than what I would normally like.

Quinoa Tikki was potato, quinoa, ginger and white pea mash in a cake that was superb and Tandoori Cauliflower was spicy with Garam masala, tomato jus and yogurt to cut the spice. We loved the starters and were even happier when the mains arrived. 

Griffin also brough out some sliced fresh onions with lemon, hot chilis and chili sauce in case we wanted more seasoning.

The order of Grilled Lamb Chops came out rare, so it was sent back as Norca likes well done, The Kerala Fish Curry was superb with sea bass and tamarind. The Malvani Chicken Curry was a stewed spring chicken with coconut milk but no skimp on spice and my Nariyal Chili Prawns with basil and blistered cherry tomatoes was also a fabulous treat. The simple cumin rice with pea shoots on top was some of the best rice around town and it was a godsend with all the fabulous sauces. Griffin had also brought out a tasty cucumber raita.

My number 1 gauge in an Indian restaurant is the Palak Paneer of spinach, burnt garlic and cheese and this dish could win a prize indeed. It was creamy, a tad spicy and the spinach was cooked to perfection.

We were full but Griifin insisted we try two desserts and both were superb. The Mango Kulfi was like semifreddo on crack and the Coconut Payasam was a rich, delicious rice pudding, yet so light it was gone in seconds.

We loved everything about this place and cannot wait to return. Indian food is all over, but not always so great as that of Karizma, loaded with charisma!

Brasserie by Niche makes St. Louis seem like France (6-19-26)

 The ngiht after dining with Chef Ford Craft we headed over to his very traditional French bistro BRASSERIE BY NICHE for an early light supper before the opera (which was Romeo et Juliette, alas in English here at OTSL). We got a great dose of France though with many full tables outside (it was quite hot, but not humid!) and lots of great small, varied spaces inside. we were taken to an interior room which was darker, quieter and had beautifully embosses walls and stamps on the wall with hanging single bulbs. 

Within seconds our gracious server Jennifer appeared with two complimentary glasses of Gamay/Cab Franc Henry Varney Sprakling Rose from the Loire, Refreshing and great on a hot day, this was our first of many doses of the tastes of France. Will moved on later o a glass of Milou Rose from Provence, but like in France if you don't seek anything specific you can order house wine by the glass or carafe, which I am sure is just fine.

We could not eat a lot before the long opera, so decided to share some starters at first. Delicious bread and butter arrived and then our Wild Burgundy Escargots with herbes (spelled that way on the menu!), garlic and doused in butter arrived with toasted bread slices. They were hot, sizzling and delicious and we did remark that when in home at Bordeaux, we do not see them a lot as they are indeed a regional dish from Burgundy!

Next came the Steak Tartare with fines herbes in a mild preparation that really starred the meat itself. Someone here loves bread as there were over 20 thinly sliced crostini accompanying the dish in a beautiful fan. We probably used no more than three each for the dish! (always photos on FB).

Jessica arrived with a plate of Gougères which were better than any I have had in this country. They were large, soft, warm and cheesy indeed and really filled us up.

Will said he was stuffed, but I had a small yet satisfying simple salad of Mixed Lettuces & Goat Cheese with Hazelnut Croutons in a shallot vinaigrette. I loved it and felt very old-fashioned French finishing with a salad.

Will wanted to try the Rhubarb tart tropezienne with sugared brioche, rhubarb ginger jam, roasted rhubarb pistachio creme madame and rhubarb sherbet, which was okay, but a tad sweet and the cake was dry. Jessica appeared with a complimentary dessert of Chocolate Mousse, Hazelnut Liqueur, Espresso, whipped cream and brown sugar cocoa nib tuile that was delish, but I could not manage more than a small spoonful.

We left very full and are so happy we return for brunch today with a group of singers as this has become an Opera Theatre of St. Louis newer tradition here as we end our weekend.

--

A return to St Louis' LITTLE FOX will knock off your sox (6-18-26)

Rather than risk a delayed flight and miss an opera here this weekend at Opera Theatre of St. Louis, we set out a day prior and checked in with our friend Chef Ford Craft about where to eat these days. For years prior to its closing, we loved his award-winning NICHE where I first visited back in 2008 when his now late father (who lived in DC) told me I HAD to try it. I was in LOVE instantly, and while Chef still has places here in town (we go to Brasserie by Niche tonight for supper and Sunday for brunch!), the long stretched out fine dining meals are gone. He got back to me and said he would meet us at LITTLE FOX (who knew he would join us?) where we had a fabulous brunch two years back. It's tucked away in a quiet area south of downtown and very unpresuming, but the entire place was jammed last night at 7pm, including the outdoor seating as it is simply gorgeous weather here!

Will and I arrived a tad earlier and settled in with a "Here's the Thing" a divine cocktail of Sotol, green chile vodka, bay leaf, banana pepper, Thai bitter, lime and an egg white froth on top (a la pisco sour) which had a nice spice and tasted so refreshing. Our server Chad was super and was fine with us ordering slowly so we could pace ourselves and enjoy our 3+ hours there, and he was also very nice to look at!

Chef Ford arrived and he asked the folks next to us what was good; that always works and he said we have to try the Potato Churros made with Manchego and a romesco dipping aioli that I loved. Our neighbors hit it right with the Crispy Green Tomatoes that were very different from those we know as they were corn-flour battered like onion rings with lemon, basil yogurt sauce, pickled banana peppers and crispy fried basil leaves on top. YUM.

By now we had gone to our first wine a beautiful creamy Viognier from Ilahe in the Willamette Valley of Oregon that the sommelier Becky suggested; she knew her wines for sure, and what a wonderful list indeed. 

Sea Scallops were in a ramp soubise with morel mushrooms and house-cured pancetta which I chose as they simply sounded superb, but while not bad, they were probably my least favorite dish all evening.

A beautiful (and complimentary) Summer Squash Salad with grilled and marinated squash, charred onion and yogurt arrived with agrodolce and crunchy Marcona almonds. It was delish but paled next to the amazing Beet Salad with a yogurt-like smoked aioli, amazing crunchy crisp a urfa quinoa, dill, lemon and pickled mustard seed. 

Chef regaled us with storied about his growing up in DC first working in a kitchen in Utah in his late teens and ultimately ending up as a hugely decorated chef in St. Louis, while I scribbled notes back to him due to my decreed silence due to nodes on my vocal cords!

Royal Trumpet Mushrooms were also suggested by our table neighbors and these huge grilled Ozark Forest fungi arrived delicately cooked in a not too rich soubise sauce with frisee, sherry vinaigrette and chive oil. Becky arrived back and helped us chose a Broc Nero d'Avola 2023 from Mendocino's Fox Hill Vineyard, California called "The Badger" which we loved. I can't recall seeing this varietal ever grown in the US, but Broc can do it!

It paired spectacularly with our two pasta dishes: CAVATELLI with asparagus, fennel, yeasted saffron butter, piave vecchio (cheese), preserved lemon and garlic breadcrumbs. Some small cherry tomatoes added acidity to the richness, and it was a hit. Even better was the GARAGNELLI with braised pork trotters, jus, pickled ramp and Arugula. The huge pasta sopped up the large shreds of braised meat like a sponge and the flavors just melded with the wine.

There was no room for dessert, so we polished off the wine and headed back to our hotel for some good rest before our three operas this weekend here. How nice to see Chef Ford again and know he is doing so well and hearing about another dining venue (fine dining) he will hopefully open by our next visit!!

Make mine MAKETTO when on H St, NE in DC it's delicious (6-6-26)

 We had a magnificent early dinner before an early curtain at the Atlas Performing Arts Center and I knew we had to return to Maketto where Chef Eric Bruner-Yang really cooks pan-Asian awesomely! This is a place you could come and dine for hours tasting and sharing many dishes with friends, but more comfy chairs would help that. 

The servers are attentive and helpful and full of smiles and can help you choose a dish if you aren't sure, but I think we had our minds made up, until we saw several dishes whisked by and maybe re-calibrated. It seems the small dishes are not so small, and the medium dishes are quite large; we ended up taking home some extra, but luckily not a lot. the three ladies next to us were packing up giant fried chicken sandwiches that looked so tempting (medium??!!)

Will loved the Cora Rose from Montepulciano and I waited till my food came to enjoy a refreshing glass of the Christina Gruner Veltliner that had a slight effervescence when poured and quickly dissipated but went great with spicy food!

Will had the Steamed Pork Bao which were two large buns stuffed full and a hoisin dipping sauce on the side. I went lighter, or so I thought, with the amazing Ginger Chicken Soup Dumplings with peanut chili vinaigrette that were so intense and flavorful and loaded with chilis in the sauce that I loved. They were really even better than the soup dumplings I had in Shanghai several months earlier!

For our mains Will chose the Duck Noodle Soup which was a full 1/4 duck(leg) with wonton crisps on the side, noodles, local greens and mushrooms. It was quite filling and while declared "medium" I say it's a meal! My Cambodian Noodle Salad came with Crispy Pork Shoulder(warm) on top of the room temperature noodles, bamboo shoots, carrots, a crunchy topping of fermented (shrimp?)fish, peanuts herbs and even a spring roll stuffed in on the side! It came with a sweet and sour vinaigrette on the side so i was able to add a bit at each level as I ate through the noodles and tasty meat! Yes, medium again, and check out the FB pictures to see how big you think medium is! I have to say these noodles were also superb and far surpassed the mediocre ones we had several weeks prior at Chay!

We could not even ponder dessert, but knew we would head back to Maketto, perhaps on a Sunday evening this summer when things are quieter and parking is free as the veggie options for Sam are numerous!

NYC's PLANTA Queen is near perfection (5-30-26)

 Our NYC family weekends have become a fun tradition with opera, musicals, shows and usually a nice dinner and we found a new (well, old) vegetarian spot, which also has a branch here in Bethesda, MD, called PLANTA QUEEN which really rocked.

There was a fun cocktail list, but our server Emira explained most of them tended to be sweet, so Will asked for a Mezcal Margarita which ended up coming with a salted/spicy -tajin rim that made me order one as well. Sam enjoyed Mint Lemonade and then Hudson North Cider. The wine was a tasty Cune Tempranillo 2021 but I do have to admit the wine list was short and limited.

The setting was nice with a long bar at the front and comfy seating booths at the rear. A nice change from the loud places!

The menu leans toward sharing and Sam and I started to agree on things as Will wanted his own dishes, but that changed as soon as he heard our choices and joined in warmly.

AVOCADO BEETROOT TARTARE was with pine nuts, citrus, soy sesame, cilantro and yummy taro chips (photos on FB) which was very refreshing and loaded with flavor. The Steamed Edamame Dumplings arrived with a sweet chili peanut sauce and were delish, but the Crispy Gyoza were even better with cabbage, carrot, cilantro, mushroom and a spicy chili soy dip.

Two noodle dishes were as different as could be: DAN DAN NOODLES were with Szechuan kamut (a grain like farro), a rich coconut milk sauce, sesame and cilantro. A mild spice came through, but nothing as kicky as the RAMEN CHILI CRUNCH, a noddle bowl with Kaarage "chicken", scallion and cilantro. This was fried chicken made from tofu that tasted amazing with a spicy sauce that we all declared perfection. You may not lots of cilantro and sesame, but they were very careful to advise which dishes had sesame seeds (very few) as it was often a paste or oil! Cilantro-haters would not be at home here!

Wok Fried Bok Choy with sesame ponzu was a nice side veggie and then Will got his Crispy Mushroom Roll with avocado, gochujang, pickled ginger and unagi while I tired the Spicy "Crab" Roll made from hearts of palm and spicy mayo. The rolls were nice, a tad messy to eat, but tasty. Next time I might go for the sushi instead of the single hadn rolls, but stick with the amazing tasty dishes we loved.

Will would not even taste the Sticky Toffee Pudding with Vanilla Ice Cream and coconut Caramel, but it was a good dessert, even if not the perfect copy of the Yorkshire version; Sam & I were happy.

Nice to know Planta has a DC and Bethesda location--can't wait!

Friends of the Flock is fabulous fun at DC's ROOSTER & OWL with Chefs Erik Bruner-Yang & Yuan Tang's terrific tasting! (5-27-26)

 I was lucky enough to get on ROOSTER & OWL's email list for a series of guest chef tastings here in DC with Michelin starred resident chef Yuan Tang. How did I miss the fact that this place got its star back in 2021! And I also discovered that Chef Tang is one of the first Chinese-American chefs to win a star in this country! 

On arrival to Rooster & Owl we were warmly greeted at the door with a glass of chilled cava and taken to our table which was in a quieter corner. I say this as the place can have a loud noise level, added to the fact that there were some large loud groups at this event! we loved our corner and the service everywhere we noticed was truly excellent as was the food, so this calls for a return visit soon to check out the regular tasting menu there! I only wish the chairs were a tad more comfortable!

Friends of the Flock has Chef Erik-Bruner-Yang of Makoto visiting last Wednesday and these two guys cooked up a tasty Asian-influenced and spicy meal that had us raving all night. Our server Renee arrived with a smile, and we said we were interested in ordering a bottle of wine and directed us to the Devium white blend of 45% Roussanne/28% Viognier and 27% Grenache Blanc from Les Collines in Walla Walla, Washington which we loved. It was ideal with all the difference spices and flavors we enjoyed all evening. 

FRIED AYU SWEETFISH (flown in from Japan) from Chef Eric was up first layered over Maryland Crab, Sweet Potato leaf and pickled daikon (my pomelo was removed) and these tasty little fired imported whitefish were a true treat while our local crab a great combination!

Tasty Pineapple Bread arrived at the table warm with cultured butter and scallion oil. I love good fresh pineapple but never thought it would make a great savory bread; this is a winner with a saltiness and crustiness that made it so yummy we almost asked for more! Luckily, we did not as so much was yet to arrive!

Chef Yuan gave us his BLUEFIN TUNA TARTARE with strawberry boshi, citrus dashi and caviar. I make great tuna tartare but I see why this dish is a regular on the Rooster & Owl menu. There was a nice heap of Petrossian caviar on the gorgeous raw fish with a fermented strawberry gelee and I think there had to be some wasabi mash for spice?

We were not sure what to expect from Chef Eric with the STUFFED CHICKEN WING as it sounds so unexciting, but stuff it with fermented pork sausage, sticky rice and fermented chili paste and you have an umami blast in your mouth that I would call the "chicken wing on crack." It was so full of flavor and made this a dish I could go back to over and over again.

At some point here, I noticed my wine glass (not quite empty) had been whisked away by an over-attentive server and within seconds, our server Renee had replaced it with a complimentary glass of the same wine (they have by the way a small wine list of which almost all come by the glass for pairings!). About 3 minutes later, the sommelier Greg was apologizing and opening another whole complimentary bottle of the Devium White!

I have heard of good service, but this was above and beyond the call of duty and indeed, cemented the fact that we needed to return again!

No less exciting was Chef Yuan's LOBSTER MAPO TOFU which was explained as a traditional dish but here made with Lobster & Scallops, tofu cavatelli, preserved mustard stem and Sichuan chili oil. Normally beef is used but the shellfish works great and created a fabulous and funky fermented dish that would have been super without the seafood as well for any vegetarian (always thinking of our son--and they have a vegetarian tasting menu here as well!).

The "main" dish was a collaboration of the two chefs and they joked how "he's on top, I'm on the bottom!" with IBERICO CHAR SIU or the "wagyu" of pork charred and presented with Shoyu donburi, ginger scallion and garlic chili crisp in the style of a Japanese rice bowl that was creamy and rich with shoju butter. 

Dessert for Will was Chocolate Mousse with Black Sesame Cremeaux and Malted Milk Ice Cream which he adored. Renee explained that there were uncooked sesame seeds in this dish, so I got the tasty MANGO STICKY RICE PAVOLOVA with chili-lime kiwi and Passionfruit-Mango Sorbet. I am not a meringue person, but the flavors were great. To boot, we got strawberry pate a fruit and Salted Caramel Dark Chocolates as a treat making this a truly memorable, exciting and tasty teaming for dinner.

CHAY is fun Vietnamese veggie food in Virginia (5-23-26)

 We needed a place to go with Sam before theater in Falls Church and chose CHAY which hs been getting raves for its strip mall veggie cuisine and deservedly so. First thing to remember here, ORDER SMALL, everything is huge. The food is filling and delicious and if you want spice, it will be there.

Bi Chay Rolls are filled with shredded tofu, sweet potato, taro and bean noodles with a dipping sauce, while Grilled Chay Rolls have vegan sausage, vermicelli and a peanut mushroom dipping sauce. You cannot miss the Fried Avocado and its yummy tamarind sauce!

There is no alcohol here (oopsie!) but the teas (iced and hot) and the Vietnamese Iced Coffee are all fabulous.

When the mains arrived, we went into shock. The arrival of the first platter (which turned out to be mine) was met with "where shall we fit it on the table?!!" as the Bun Dau Mam Chay-Vegetarian Vermicelli Platter was loaded with Fried Tofu, Veg Pork Belly, vegan patty, lettuces and herbs, cucumber and fermented vegan shrimp paste sauce and a huge pile of vermicelli at the center. A lot of this was packaged to go, needless to say!

The Nem Nuong Mien Trung -Chay Wrap & Roll Platter was another monstrous plate where you wet your own rice paper and make rolls from grilled vegan sausage, vermicelli, lettuce, cucumber and herbs with mushroom dipping sauce! there were also fried crispy rolls on the side, just in case!

Will was not crazy about his Cari Chay Coconut Curry of Vietnamese soy ham, sweet potato, taro, mushroom and carrots, but our friend Scott loved his! So go figure.

I think the biggest hit was the Fried Tofu Dish with vegan tofu floss. The tofu was whipped into a mousse, battered and fried and served with a grated cheese0like tofu floss on top which Sam declared as unique and also said the amazing vegetarian variety was great! I have to agree!

Wooden chairs, simple and very inexpensive make for a great quick meal if you are in the Bailey's Crossroads area (P.O. is Fall's Church, but this is Annandale!)

#17 in North America: MOON RABBIT rocks! (5-22-26)

 Each award and honor that Chef Kevin Tien gets never surprises me as he is one of the most inventive chefs in the country and this week, he is honored with Top 50 restaurants in North America's place #17! WOW!!

Last Friday, 18 of us stopped in for a feast that was truly fabulous with every bite being a revelation and everyone having a ball!

There were drinks and so many choices I cannot enumerate, but I started with a fun tasty "Grandma's Candy Jar" made from butterfly infused Seoul night soju, salted plum soda and tia to "caviar" served on the side which was a fun, if sweet, addition that was tapioca-like balls to have with the drink (hence candy jar). I loved the Hoa Sen/Lotus which was toki whiskey(learned to love Japanese whiskey when there in March!), lotus infused green tea, lemon, lemongrass syrup and soy milk clarified. The white wine was a slightly effervescent Malinga Gruner Veltliner that was not to my taste, but the Freja Cellars Pinot Noir 2017 from the Willamette Valley was a true treat. 

Taro Milk Bread with cilantro butter, lemon olive oil melted in our mouths and more kept appearing on the table (and disappearing) as we moved on to plates of starters:

Summer Roll was made with daikon, hearts of palm, veggies, sprouts and had a sunflower hoisin dipping sauce which was very light and refreshing.

Ora King Crudo treated the citrus cured salmon with care  in a lovely rau ram nuoc cham(fish sauce), lemon balm and strawberries.

"Muffaletta" was a deconstructed version that I never would have guessed with Vietnamese mortadella, rice noodles, olive tapenade, sesame crunch and a fried egg aioli

Water Fern Rice Cake had caramelized braised king trumpet mushrooms, sunchoke XO and herbs in a ginger oil

(all photos on FB).

We caroused some before the mains arrived and I enjoyed one of my favorites ever dishes here

SWEET POTATO & CRAB which were light sweet potato tapioca gnocchi with tomato, roasted crab fat and Maryland Jumbo lump crab. The spice was fabulous in this dish with a creamy sauce which made me go for seconds and thirds.

LEMONGRASS PORK was Berkshire pork collar with sticky rice, nectarines and more of that XO (here a jus) all presented beautifully.

FRIED QUAIL & TOMATO RICE used one of my fave birds perfectly but stuffed with Duck Sausage with crispy tomato rice, clementine mustard and herbs

CRISPY MOUNTAIN SALAD sounds simple but was a delight of preserved lime stracciatella, crispy amaranth, , dandelion, braised peanuts in a lemongrass chili vinaigrette

Dessert arrived with three choices:

SEAWEED in the form of a pandan panna cotta, coconut creme, coconut granite, chocolate streusel and yes, seaweed

CURRY was a sponge cake with avocado sorbet, soursop mousse, fish sauce caramel and finger lime that I LOVED and

DURAIn was fun as so many people love to hate this tasty fruit here in a mousse with passionfruit granita, white chocolate streusel and dill!

As it was my birthday a slice of sponge cake, Vanilla Pandan chiffon, creme anglaise and pineapple sorbet with a candle! At least there weren't 70+1!

Congratulations Chef Kevin and the entire fantabulous MOON RABBIT team on a great dinner and a well-deserved award--it's just the beginning!

Bordeaux's Bo-tannique will tingle your tastebuds! (5-5-26)

 Will had been to way more restaurants than me as he spent almost 2 months here alone back in the fall and he really wanted me to try Bo-tannique where our friend Hugo had taken him. This was going to me my last dinner out before returning to DC tomorrow. Bo-tannique ("un jeu de mots" or play on words because "tannique" refers to the tannins in wine) is right in the center of the revitalized old town facing a small square with outdoor seating on the square as well. Some folks were outside last night, but "pas moi" as the temps were hovering around 60Fahrenheit and it was quite wet and damp as well.

We were joined by Brad, our now local Bethesda, MD, US-expat real estate agent, without whom we would never have found a place to live here. He really is great at his work and was so patient and helpful in our home search almost 3 years ago (seems like a lifetime)!

We settled in to a cozy table indoors facing the glass wall to the kitchen so we could sneak a peek at what was going on. It was a Tuesday, so things were quiet. The menu is, like so many places, very simple with four starters (entrees) and four mains (plats) as well as some tasting options.  We had enjoyed some cheese at the apartment, so just ordered entrees and plats.  

The host/sommelier/manager came over to ask about wine and I asked her about a red Bordeaux which she said was gone but suggested a red Rhone blend Crozes Hermitages instead. A couple of minutes later she returned to apologize that this wine, too, was sold out. Maybe they need to print a new list! She suggested a similarly priced Loire red "Les Ardelles" 2022 from Herve Villemade in Chevery which interestingly enough was a blend of Pinot Noir and Gamay. The Gamay was strong and fruity, and the wine was quite satisfying and full-bodied but not "tannique!"

An amuse arrived (photos on FB) which was a large piece of seared tuna atop a small "salad: of various greens including cabbage and a hefty amount of cilantro. The white sauce had horseradish or wasabi and there were chopped peanuts, too. It was quite yummy and had a bite as well. Bread came which was okay, but not as good as it usually is here in Bordeaux. 

Will and I ordered both the same dishes and Brad joined us for the main but started with the Anguille fumee or smoked eel atop buckwheat souffle, cream, petit pois, onion (royale d'oignon is apparently a duxelles with cream, butter, egg and chicken stock) and teriyaki. Will and I chose the Asperges because here they were the huge local white ones (and I knew I was leaving town soon) with a fabulous smoked haddock, kalamansi vinaigrette and mousseline (whipped cream of asparagus if you will). It was heavenly indeed.

We all three chose the Canette or small duckling, which was simply a breast grilled with honey and spices "a la rose" which could be pink or also with rosewater in a duck sauce or gravy as Brad said it would be called locally ("jus court")! Either way it was cooked perfectly, and the seasoning was just right and paired so well with the Loire red, we had to have a second bottle. The duck came with beautifully grilled broccoli that was in no way overcooked with a light herbed tahini.

Will took home half his plate for later, so needless to say the thought of dessert did not even enter our minds. Bo-tannique was yet another great find for me in this town that just keeps revealing new places, flavors and fun every day! I am sad to be leaving tomorrow but know we are back in just over 2 months yet again and have booked an even longer stay in the fall and winter.

Bordeaux's MODJO makes you want more! (5/2/26)

 We have quickly learned that there is always a new and exciting place to dine here in Bordeaux on almost every corner, but we had heard about MODJO first from a taxi driver on the day we first arrived here to move in two years ago! We tried to get in once or twice, but the place is small and reservations are essential.

We were joined by Charlene, as Alex had a last minute job. I had looked and the menu quickly, but had no idea it was quite an "elegant" spot with some of the best fine dining in town at excellent prices. One can eat a la carte (starers are 22, mains 34, desserts 17 --all Euros, of course) or the best deal is the 3 course option for 59 Euros($69US--remember there is no tax added and tipping is not essential!). We pondered the two tasting menu options of 79 (4 courses) and 95 (6 courses), and know we will return for these after a full day of not eating!

The space is simple and small with an adorable bar up the stairs to the right rear (I think there are also more tables in the rear). The kitchen is down a narrow flight of stairs (as is the toilet) so the staff have to negotiate this carrying all the plates. We were welcomed with warm lemon-scented towels and taste of rose water. While we perused the menu we all ordered LE MODJO POURORE, their Signature drink or Purple Modjo which was made with lemon, creme de Cassis and Kaffir Lime-infused Cachaca; it was dry, tart and truly yummy; I almost wanted a second one, but declined and we moved on to a superb bottle of local Bordeaux red Chateau Luchey-Halde 2017 from Pessac-Leognan (Cabernet Sauvignon/Merlot/Petit Verdot) which was smooth and aged to perfection. Despite it being a traditional Bordeaux red it was ideal with our starters (even the seafood, as the sauces were so rich!). 

A triple amuse arrived with a tasty deep-fried fritter of asparagus cream, a spoon of slightly spicy tzatziki with a hint of mint and a delicious mini-souffle container full of thick asparagus cream.

Will and Charlene started with the (all photos on FB) Langoustine rotie, citron yuzu et caviar d'Atlantique which pretty much says it all in French. These yummy local langoustines are grilled and served in a rich citrus sauce with some caviar.

Will tried to explain to the staff in French that he wanted to lick the plate, which came across a tad off in French!

 I adored my Morilles fraiches, asperges vertes de Blaye, crumble au charbon vegetal et parmesan, sabayon vin Jaune (morels, local Blaye asparagus, parmesan/vegetable crumble, wine sauce). While we are just entering the white asparagus season here, this dish was an amazing revelation. The fresh morels and the to die for crunchy crumble on top and the rich sauce were indeed decadent and divine.  My comment to the staff was simply "je suis en ciel avec ca plat!" (I am in heaven from this dish)...

In addition, there we small loaves of olive/rye bread with the most delicious black garlic butter. They kept bringing more and I kept eating more...OOPS!

The menu has a choice of three starters, mains and desserts and for the mains and desserts we all opted for three different choices and the superb quality of each dish, each bite and each ingredient proved the Modjo really knows what they are doing and explains the fact that you do require a reservation! 

Charlene chose the L'oeuf BIO mollet frit, jardin de petits legumes, sauce citron noir, a soft egg crusted with fried crumble, vegetables and black lemon sauce which I am still not sure about. Will went for La criee de ligne du moment (le pegre), petits pois a la francaise et lardo di Colonnata, "the fresh caught line-fish of the day" which was Red Porgy, with peas and lardo with a "surprise" side salad of roasted baby gem lettuce. The peas here are al dente and I love them that way, so perhaps when I make ours from the market I can duplicate it; I think Will still prefers his mushy peas! My Selle d'agneau du Bearn, croute de Nori, artichauts d'Acardie, salicornes, palourdes, bonbon croustillant d'agneau  was a perfectly cooked to just past rare Saddle of lamb with nori seaweed crust, artichoke cream, samphire and clam which I honestly could not find but loved it all. The accompanying "spring roll" like side must have been the items I could not really find.

Desserts were all different as well and excelled. Will chose the Souffle glace avocat, ananas roti, glace poivre de Sichuan, pain de Genes (avocado mousse--think semifreddo, roasted pineapple, Szechuan pepper ice cream, a sweet almond cake-like bread or broiche)' Charlene the Chocolat fondant, coeur cacahuetes, glace vanille, croustillant cacao (and I am still at a loss as to what a peanut heart is?) and I had the amazing Rhubarbe, sorbet fraises, sirop d'hibiscus, Arlette vanille fumee(braised rhubarb, strawberry sorbet, hibiscus syrup, smoked vanilla). Two types or mignardises arrived to send us on our way: Coconut/Chocolate/Caramel and Chocolate/Matcha/White Chocolate. As if this was not enough, we each received a small bag with a financier "to-go" which I adored with my coffee this morning! A little reminder that I was still full but absolutely loved everything that Modjo could offer and more.

--

L'ESTACADE in Bordeaux: excellent views, excellent service and excellent food (just 20 minutes away!) (5-1-2026)

 We quickly discovered that the first of May in France is not only Fete du Travail (what we call Labor Day) but virtually everything is shut down, even public transportation! We were planning to dine out with our neighbors Alex and Charlene, as she had come from Dijon (where she now studies) for the long weekend to visit, but quickly realized that many places would be shut. After some quick reconnaissance, Will discovered that L'Estacade, just a short walk up the river of 20 minutes, was open and that the restaurant situated on a pier extending into the Garonne River would be the perfect place for this gorgeous warm evening dinner. It was indeed ideal. The food was even better than our first time there almost 2 years ago and Charlene and Alex had never been and loved it. We were all like little kids taking tons of photos of the sunset, the city, the beautifully lit buildings on the river, then moon and even later on the walk home a satellite that lit up the sky to the wonders of all the pedestrians out and about.

We had some cheese and wine at home so went right into our bottle of Sancerre 2023 from Dezat in the Loire which went with everything. Starters here vary from some of the best local n°4 "Parc de l’Impératrice" to the foie gras with "exotic" marmalade. Two of us devoured the amazing Noix de Saint-Jacques grillées à la plancha, fèves aux oignons et guanciale which were perfectly grilled local scallops with the foot on(!!!) on a bed of superb fava beans sautéed with onion and pork jowl (much of which was a tad to fatty for me). Will decided on a starter bowl of Cassolette d'encornets au chorizo, sauce tomate, a superb casserole of squid in tomato sauce. Alex, also, stuck with a starter of the tuna tartare.

Before we even asked for dessert, Alex declared he had made a flan that afternoon and we must come over to enjoy it. We grabbed a bottle of dessert wine from our cave and had a wonderful taste of his excellent dish (they are both super chefs) and then headed to bed.

--

Bordeaux's Le MAUVAIS GARCON is great..27 Euros for 3 quality courses (4/30/26)

Will had been to Le Mauvais Garcon and chose it for a rendezvous for me to meet new friends Maxie and David who were simply charming. They live around the corner from us so we met up and bussed across the river (7 mins) to the old town and found the Le Mauvais Garcon on a small side square that was simply adorable. Many folks were drinking and snacking on the tall tables outside and downstairs, but we headed upstairs to the quieter dining room with a very adorable bar as well.

Drinks are fun here and Will chose the Sexy Negroni, David an artisanal dark beer, Maxie the Virgin Colada and I loved my Shemale of Cahaca, Whiskey Tourbe, Sirop de Basilic, Creme de Cassis and Citron Vert which was a dark slightly acidic martini full of different flavors that really cleansed the palate. The cocktail names alon are just fun: Bad Biche, GentilHomme, etc.

Our wine was a fine Pinot Noir, La Croix d'en Haut from Belena in Burgundy.

The menu is small with 4 starters, 4 mains and 4 desserts and there is one price: 27 Euros (under $32) for all three (with a couple of supplements). It is simple, but the service was good and the food was delicious. As we have big salads at home for dinner each night, Will & I decided to start with the Beef Carpaccio which was ideal with shreds of parmesan and a tad of mache/arugula and pickled red onions. Maxie enjoyed her Endive salad with Gorgonzola, honey-mustard and roasted hazelnuts. While these were fab, I think David hit the jackpot with the Oeuf Parfait, cremaux des petits pois, a simply poached egg atop a puree and mix of whole fresh spring peas; a seasonal treat indeed.

Potato Gnocchi with arugula pesto & parmesan was our new friends' choice, but Will and I could resist the burger as we had seen it pass by. It was on a gorgeous brioche-bread-type bun emblazoned with the restaurant's name LE MAUVAIS GARCON filled with delicious moist pulled pork in Barbecue sauce and smothered with gooey melted Tomme de Savoie cheese and Echalion shallots. The skin on frites also won a big prize and both our plates were completely empty save for small remnants of the bun!

Desserts here are as I said included in the fixed price and are superb. In Bordeaux, newcomers and residents alike all love a little canale, the local pastry treat, but here it is in profiterole style with vanilla ice cream and gobs of chocolate sauce. What's not to like? I am a bread pudding fan and could not resist the Brioche perdu caramelisee, technically "lost bread" as the French would never toss old bread, but make it into bread pudding, here with a chocolate ganache, vanilla ice cream and caramel sauce.

What a great find, great deal and great fun with great new friends.

--