(new) homard vol-au-vent - lobster, melted leek sauce béarnaise
Like a fancy french lobster pot pie, I just wish the portion was larger, it was more like an appetizer than a main.
When I’m cooked I want to be stuffed with shrimp and wrapped in puff pastry. @Chowseeker1999, @TheCookie, @Bookwich
(new) truite amandine - whole trout, smoked roe, romanesco
Trout was perfectly cooked and deboned. wish it wasn’t farmed though.
What’s the broccoli thing? Always on the lookout for vegetables.
it’s the side of romanesco that came with the trout. they seemed roasted and came with almonds.
I seriously wanted to jump thru the screen, eat this, then declare it my best bite of 2020 (I could vol-au-vent everyday of the week). Then I read Béarnaise! Why must they torment me? I hate tarragon!
Perhaps they would substitute Hollandaise. Surely they must have it. It seems tarragon is like cilantro; some of us love it and others hate it. My wife falls in your camp so I haven’t cooked with it for most of the last 32 years. A pity as I grew up with a wonderful poulet d’estragon served over pasta of all things.
Happy New Year!! When my work cycle finally slows down lets do a dinner!
Yep, I don’t hate cilantro but I get it because I have a visceral reaction to tarragon. Dinner would be delightful! Can we do poulet without d’estragon? 
P.S. My basil died… again.
It’s an annual. I pull mine out in October. Been too busy but about to put in Asian greens and lettuces for winter. Work has been interfering with my cooking and my gardening. We will do something more exciting than chicken, but I will pm you about it before all this private stuff gets flagged as off topic…so French maybe? Perhaps canard confit (I do have some foie gras frozen from before the ban…not a word of this!)? We can compare to Pasjoli - perhaps it will be tres joli (please excuse bad joke)!
Ahhh… so it’s not necessarily me. We’ll have to discuss this over canard confit and pre-banned foie gras. 
That’s how A feels but if it’s the only steak on a menu he’s gettin’ it. I’m more of a ribeye gal now but still love filet if it has good beef flavor & texture. Petit Trois’ didn’t check either box. This one seems 
Bookwich! 
He’s missing an opportunity to be the first to offer Curbside Bone Crushing.
On second thought, there may be some other “nightlife impresarios” that have offered that since Ancient Egyptian times.
OMG! Any pricing available? I may do a Saturday morning run into the city for treats and supplies.
Wow I think I will have to buy one of those for reals
Burnt food is the best food.
Too much Boursin?
Shhh… I love Republique’s, but that slice looks like a luxuriously runny brie, except it’s cheescake!
$65 plus tax, tip included.
