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Nelson Minar
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Brasserie is French for diner and a lot of the French comfort
food I enjoy is the French equivalent of the blue plate special of
meatloaf and mashed potatoes. Poulet frites is one such dish: a
quarter roasted chicken, some fries, and if you're lucky a little
salad with mustard vinaigrette. Which is exactly what I had for dinner
late on Sunday, then again for lunch on Monday.
Nothing exciting, but made well it satisfies. The chicken skin should be crisp, a little brown gravy from the drippings, the fries crisp and hot and just oily enough to not quite soak up all the gravy. Which, alas, is not quite what I got at neither Le Village Ronsard in the 5th nor Le Dôme in the 7th. Sunday night chicken is a risky proposition, and while the Monday lunch was better it wasn't made with much love. Just have to keep trying! |
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