We had: Crémant de Limoux Domaine J. Laurens Blanc de Blancs, Rillettes au Crémant, Salade Verte, Steak Frites and Crème Brulée.
"During three years in Paris, the Bellevue native attended Ecole Supérieure de Cuisine Française Jean-Ferrandi and worked at several Michelin-rated restaurants (including Guy Savoy's Les Bookinistes). Here he's worked with local luminaries Tamara Murphy at Campagne, Jim Drohman at Le Pichet, John Neumark at Café Juanita, Joseba Jimenez de Jimenez at the Harvest Vine and, most recently with John Sundstrom at Lark." Nancy Leson Seattle Times
The highlights of the meal were the *rilletes (enough for three or four to nibble on, next time I'll have the marrow bones instead--be advised that they take 20 minutes to prepare) and the fork tender (like butter I tell you!) steak that was cooked to the utmost perfection I've ever experienced outside of El Gaucho.
*Served by themselves in preserving glass (in the manner of Aux Lyonnais), with mustard jar. Save your bread if you order these as they do not come with the traditional bread toasts you are presented with in France.
The rillettes were so delicious we just had to take the leftovers home.
Chef-owner Scott Emerick
1423 34th Avenue
Seattle, WA 98122
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