OK, so they use a dry erase board for the daily specials instead of the ubiquitous chalkboard of France. And the prices are a tad higher than those at the bouchons of Lyon. Still, if you enjoy classical French food (read "not Creole"), everything else just fades into the background.
Portions are, for the most part, modest. All the more reason to order an appetizer. We started with a charcuterie plate - all made in house - which included rabbit terrine, pork rilletes, and pate. The petite marmite consisted of scallops and shiitake mushrooms in an intense seafood sauce flavored with tomato and black pepper, the remnants of which is a great dip for the french fries. The classic endive salad with raisins, grapes, pecans and gorgonzola was expertly composed with the perfect balance of ingredients.
I hate to admit this, but my Mom crushed me when it came to ordering entrees. Not that my blanquette de veau was bad, but her choice was so fantastic that it overshadowed everything else on the table. Open-faced sliced sirloin sandwich with sauteed onions and bearnaise. This knife and fork sandwich comes with an accompanying green salad and a basket of french fries for the bargain price of $12. Someone at the next table ordered the cassoulet, which looked equally as scrumptious. But with pork belly, sausage, and duck confit, how can you go wrong?
Have you ever seen the inaugural No Reservations episode in Paris? Tony goes to lunch at Chez Denise and finishes with baba au rhum for dessert. Well, the one at Chateau du Lac is not near as large as the one Tony ate, but it's still fortified with plenty of rum, which you can see pooling as a syrup in the bottom of the dish.'
Just one of many examples of why the French don't suck.
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Chateau du Lac - Birdie
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1 comment:
I even liked it.
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