Thursday, October 6, 2011

The Restaurant Week Series Part V: Le Perigord

The first impression La Perigord gives is that it is a truly authentic French restaurant. The captain is very friendly and seems happy to seat you. He asks you about your evening in a thick French accent while handing you the menu and demanding the rest of the wait staff to bring out freshly picked flowers he is sure to keep the place operating smoothly. The fresh bread brought to the table was obviously straight out of the oven. The smell of baguette filled the air, and the fine French baguette was so warm steam came out when tearing a piece off to devour it. No butter required for this bread. Le Perigord makes an excellent first impression.

Paté du chef is a good start at a French restaurant. This chef happens to have a very good selection of spices in his paté. It came with ratatouille, a French stew, but it was very light and was certainly fit for those above the level of a peasant. The vegetable tart seemed more like a frittata with all due respects to the French. It was, however, delicious and had a flaky, buttery crust. This delicious slice of tart came with a tangy butter sauce. Some good advice for those planning on visiting this restaurant: after finishing the tart, ask for more baguette and soak up the remainder of the butter sauce with the bread. It is truly an out-of-this-world experience.

Incredible sauces was evident in the food during the main course as well. A bed of tiny scallops was covered in a red sauce, which must have been roasted tomatoes or something. The mustard sauce served with veal kidney was also worthy of being slurped with a spoon.

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