We started off by splitting a plate of the "Charcuterie Artisanale," which includes the Paté de la Maison, prosciutto, and sauccison (French style salami), served with bread, toast, pickles and garnish. All of this was very good, especially the Paté.
For main course, we had a couple of classic French dishes. Georgie had the Boeuf Bourguignon, a beef stew with burgundy, onions,and bacon, served with mashed potatoes. I opted for one of the night's specials, Cassoulet. Cassoulet is something I'm always interested in, but it is hard to find because it takes a lot of preparation. Chez Jacques' version is a white bean stew with a very flavorful broth. With it you get a duck leg confit, a mild-flavored but savory sausage, and a boneless pork chop. Needless to say, this is a very filling dish, and just the thing to warm you on a winter's night. I accompanied the meal with a glass of the house Syrah, and Georgie had hot tea.
Service was fast and attentive. We had an excellent time, and excellent dining all around.
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