joearay@gmail.com / +1 206 446 2425


Thursday, December 11, 2008

Holding Candles To Cabbage

Paris – I want Stéphane Chevassus to cook all of my vegetables.

This is my first impression when I taste his braised cabbage with butter that held my fish aloft at Au Vieux Chêne. If a chef can knock your socks of with plat du jour cabbage, he’s got my vote. Plus, I Tried It At Home and though it was tasty, I couldn’t hold a candle to Chevassus’ cabbage.

I checked in again recently with mom and everything was up to snuff – a light but creamy pumpkin velouté, fish dishes done just right, little chocolate pastilles (white, milk and dark) served with coffee. Prix fixe lunch for 14€ and cabbage from heaven.

Au Vieux Chêne - MAP
7, rue Dahomey
75011 Paris
+33.1.43.71.67.69
Closed Saturday & Sunday



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