La Braisiere

La Braisiere Restaurant Review:

Jacques Faussat, who hails from Gers near the Pyrenees, beckons the southwest of France in this upscale and intimate place. Faussat had been the chef of Au Trou Gascon for ten years, under the rule of Alain Dutournier, from whom he learned to craft simple yet flavorsome dishes bearing the mark of that region. The setting is classical and elegant, as are the courses such as the savory potato gâteau stuffed with foie gras and chanterelles and roasted shoulder of lamb from the Pyrenees in thyme juice. Seasonal fish also figure on the menu, like red tuna filet in Rossini style. For dessert, a good value is the Gascon "tourtière," stewed prunes set off by Armagnac and cinnamon and wrapped in phyllo, alongside vanilla ice cream. The lengthy wine list nods to the southwest as well, with many interesting selections.