I love French food… Mostly because I am a sucker for a good sauce, and no one does sauce better than the French. (Doesn’t hurt that I have a French last name too!) So, when my friend asked if I wanted to try the restaurant, Dirty French, I was in.
Now, normally when I go out to eat, I want to order dishes that I can’t cook myself, so when the chicken was recommended as a must have, my reaction was, “huh????? Why???” The restaurant is known for taking classical French dishes and turning them on their head with ingredients from around the globe, and the chicken did not disappoint. It is beautifully presented for two, With the white meat smothered Ina delectable mustard sauce, and the dark meat (complete with the feet) glazed in honey and lime and fried to a perfect crisp. It’s worth the sticky fingers! It also comes with a side of crepes, a selection of herbs and picketed Serrano peppers, chutney and creme fresh – so not only is it delicious, it’s also an interactive choose your own dining adventure!
The Duck A L’Orange was also a highlight – juicy, perfectly cooked meat with just the right amount of succulent rendered fat that is always the best part of eating duck. It’s smothered in a sauce made of Ras el hanout – a North African spice – and preserved oranges.
Before you get to the entrees, though, you get to delight your tongue with the wide variety of Apple-teasers. We had the lamb carpaccio, the terrine (foie gras) and the millefeuille.
The carpaccio wasn’t my favorite. I want simplicity when it comes to carpaccio so that it’s all about the meat. This version came with mint, eggplant and a whole lot of chili oil. I felt that the beautiful lamb was lost.
The millefeuille – a playful take on a traditional French pastry, is made with thin layers of trumpet mushrooms smothered in a green curry sauce. It might have been my favorite taste of the night.
The terrine was a decadent treat: foie gras geniouslsy ensconced in light crispy brik pastry and dusted in burnt lemon powder.
All in all, this place is a tasty treat – though a bit on the pricey side.