This ever popular neighborhood bistro by celebrity chef Cindy Wolf has a great vibe, an excellent wine list and very authentic French fare. If you can eat gluten, then you should certainly enjoy it.
French food is famous for its sauces. The problem for the gluten sensitive is that at Petit Louis, all of the sauces are made with wheat flour--even the reductions. After years of disappointment, I'm finally crying foul.
This week I ordered the duck confit. What I got and what my wife got were very different. Hers had a sherry wine reduction and was to die for. What I got was duck smothered in lard.
Corn starch, rice flour, arrowroot... lots of things can provide thickening for cooks who don't have the time to properly reduce their sauces. Petit Louis insists on using wheat flour, and though I no longer get sick there, I no longer enjoy the food. I'm done.
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