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My regular readers will recall a superb meal last year with Matt and Chris at Frenchie, just above rue Montorgueil. It’s a hard reservation to get, but after several tries Jared W and I were able to snag a table at the last minute for Wednesday at 6:30 pm. The atmosphere and welcome were as warm as ever.

Sous-chef at Frenchie making the magic happen

Sous-chef at Frenchie making the magic happen

This year three wonderful women took the place of last year’s handsome male waiters, but the service was just as delightful. Oh and did I mention the food? It was different from last year yet had the same qualities: visual beauty on the plate; creative combinations of ingredients, flavors and textures; and many transcendent moments where one closed one’s eyes to focus entirely on the sensual experience. I got the wine paring — which was excellent (if a tad expensive at 50 euros) — and Jared had two fine glasses, along with sips of the paired wines. Without more ado, let the food porn begin!

Jared with our amuse-bouches

Jared with our amuse-bouches

Amuse-bouche, on a base of puréed peas

Amuse-bouche, on a base of puréed peas

Paté de foie gras course

Paté de foie gras course

Bob feeling no pain

Bob feeling no pain

Egg and asparagus course

Egg and asparagus course

Bob with the wonderful sommelier, who spoke with us in French

Bob with the wonderful sommelier, who spoke with us in French

I’m afraid I missed a course somewhere in here. We both just gobbled it up without thinking about you-all. Sorry!

Fish and morel mushroom course

Fish and morel mushroom course

Jared bonding with the very last of his delectable morel mushrooms

Jared bonding with the very last of his delectable morel mushrooms

Guinea-fowl (pintade) course

Guinea-fowl (pintade) course

Our first dessert. Like the amuse-bouche, with a pea base! But so much more...

Our first dessert. Like the amuse-bouche, with a pea base! But so much more…

Our second dessert. How can you end a meal without chocolate?

Our second dessert. How can you end a meal without chocolate?

Not cheap, but kind of a bargain at 74 euros prix fixe for food. The restaurant is listed on The Fork, but I could never complete a reservation there. I recommend emailing reservations@frenchie-restaurant.com instead. What a great meal!