golden framed mirrors that make it feel like an old-school Parisian
neighborhood restaurant.
The first course was mussels served in browned butter and
piave cheese. This dish was paired with tripel karmeliet – a light,
summery beer. The crusty and salty cheese nicely balanced out the
mussels. Many people had not experienced mussels before and
look forward to having that dish again. They were also served with
Belgian pommes frites that were hot, thick, crunchy, soft, golden
brown and perfectly paired with an herb mayo.
The second course was a buckwheat crepe filled with sous vide
pork shoulder and potato puree, topped with pickled red cabbage;
a beautiful plate to see and consume. The perfectly tender pork
flavor was balanced out with the sour cabbage. The sweet and savory
flavors of the homey and delicious dish were well paired with a
Normandy Apple Cider that pro ٥