I couldn't make up my mind whether to rate it average or poor. If it saves someone the money, I rated it poor. The decor was nice and clean. The restaurant is tiny. The waiter was perfect. The problem is that I went to eat, not look at the decorations. Spending $72.00 USD before tip I want the food to be outstanding. Where else but a French restaurant would you order French onion soup? And for $ 8.00 you figure it's going to be wonderful. Meh. It was okay I guess. Large, yes. Plentiful in onions, yes. Large and plentiful on flavor, not so much. I've never heard of putting a piece of rye bread in it before. LOTS of rye bread. Doesn't that just change the flavor of a dish. The broth was pretty bland with very little flavor. Campbell's soup does better out of a can. Don't waste the 8 bucks.
Entrees came with two sides. I chose the house salad. No choice of dressings. You get what they serve. It was very tiny, I'm glad I didn't have to pay extra for it. $4.00 on the menu. Served in a mini stainless steal bowl with a French type vinaigrette with tiny pieces of tomato it, had good flavor. Nothing really special about it but I was hungry and this seemed like a good beginning. Some kind of bread or cracker would have been a nice touch. Aren't the French known for their breads? Also spoons for the husbands tea would have been a nice touch too. He ordered Beef Bourguignon. Beef stew to Americans. The beef was tender and there was lots of flavor if not lots of the portion.
I had Chicken Cordon Bleu. You would think that would be a good choice too. Even if it was $17.00 The side I ordered with was called Paris Express potatoes. Don't get excited, it's just hash browns formed into a circle. *sigh*. The chicken had a great flavor. Moist and juicy. But not with a slice of deli ham on top and melted mozzarella cheese. No sauce of any kind. So instead of wrapping the meat around the ham and then having a swiss or motz on top instead of inside and perhaps some kind of sauce since it was dry, what do they put in on top of? Rye bread! Must have had a lot of rye leftover to get rid of before it turned. What a dry mess this was. Then dessert. If it pleases the culinary gods, I was thinking, let this at least be good. Creme Brulee was the saving grace here, At $6.00 for a nice sized rectangular ramekin it was worth every single penny. Sugar toasted perfect and the custard was fluffy and smooth. So if you can make a meal on a minuscule amount of a good salad and a perfect dessert and have money to burn, this is the place to go.
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