Pasjoli (not pretty) reminded me of a larger, more comfortable kass, with a lounge in the front, open kitchen in the back, and bar and banquette on the sides.
sergio
beurre de baratte - house-cultured french butter, warm baguette
good, not as crusty as republique’s
crabe et chou-fleur - blue crab, cauliflower cream, sorrel
there were little pieces of cauliflower mixed in with the crab for a nice texture contrast. real nice balance of fat, acid, and sweetness. really good.
canard a la rouennaise a la presse (escoffier 3476)
this course came in three parts, the duck breast with blood sauce, salad with legs, and a side of potatoes. @DTLAeater
the breast was soft with a bit of chew and the sauce was rich, earthy, and a bit hemoglobin-y.
duck serial number deux. a la tour d’argent
salad of salanova lettuce and duck leg
legs were fatty and delicious, the salad was a nice hit of acid to cut through the richness.
potato dauphinois
thin slices of potato, cream, and gruyere cheese, and topped with more toasty, crispy cheese. awesome.
souffle - bitter chocolate, vanilla ice cream
not bad, but doesn’t top bon temps’.
no tipping, no service charge @TheCookie
no toto
