My Birthday dinner (with the exception of a cake which will be introduced tonight) last night was celebrated at un petit restaurant s'appelle L'Auberge Chez Francois...a notable very french name.
I wouldn't say I came in with very high expectations of the place, but I did expect delightful atmosphere, simple home cooking and superior service, which were generally all met. The atmosphere was somewhat reminiscent of a grandmother's house...the window sill was decorated with iron-cast pots and pans and other knick-knacks which would probably be found in the neighborhood yardsale.
All the waiters had flaming, lipstick red vests and stereotypical French appearances...my waiter was no exception. It is completely possible that his gratuity included an extra 20% for his petit, curly mustache alone. The service was pas mal; I felt as if every time I took a sip from my water glass, the man would rush behind my back and pour from his little water jug. And he used a bread scooper-! I am such a sucker for the bread scooper. But what did I expect? The gratuity was enough to pay for a two-person dinner in DC.
The food...was another story. I had high hopes for the escargots, the gleaming shell, pesto sauce, the whole works as I have had in Paris. The presentation here seemed to fit the bill, however, the aftertaste reminded me of swamp water and grease; we have written that off the menu.
The Roquefort was decent and the grapes were immensely sweet, but every meal came with that annoying little green garnish that is never meant to be eaten, which is peculiar because french home cooking would never fathom such an unnecessary touch. I'd consider this very cliche.
The Beef Wellington is definitely unfrench. Cooked rare to medium-rare and quite average, if not more. Beyond just bread scoopers, I adore vegetables, and the haricot verts and tomatoes were superb!
However, I couldn't help but reminiscence on the cuisine in Paris. It was exponentially better than any here and probably 90% cheaper. It is very peculiar how food changes overseas. Don't you think Americans should have more refined palates?
