Wednesday, March 13, 2013
My entree was steak, specifically it was a Beef Tenderloin a la Berrichone with Savoy Cabbage, Chestnuts, and a Caramelized Onion Puree. The tenderloin was very tender, juicy, and had a great crust. I assume that it had been marinated in a red wine because it was more red than might have been expected from a rare steak (I ordered medium-rare). The cabbage was crisp and slightly acidic. The chestnuts provided crunch and the caramelized onion puree had a nice savoriness that really went well with the steak.
I again enjoyed my meal here and will surely come back for more. The food was good, the service was friendly and welcoming, and I was able to have a pretty good conversation with Chef Noguier about my upcoming trip to Paris.