Tag Archives: French

Let’s Talk Profiteroles

We have noticed a proliferation of profiteroles on menus as of late, and for good reason since they are super easy to make and can be complex in decoration from spun sugar to delicious custards or creams.

A profiterole is a type of pastry, often better known as the cream puff. It shouldn’t be confused with pastries made with filo dough, which can be called puff pastry. Instead, the average profiterole is made with a type of dough called choux pastry, which is a combination of flour, butter, eggs, and water. Usually, this mixture is spooned onto or piped onto baking pans in a round shape, and then baked until browned. The interior of the choux pastry has a soft scrambled egg-type center that is removed before the pastry is filled.

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Harwood District’s Mercat Bistro Offers Parisian Escape

For Dallas diners looking to feel transported to France, Mercat Bistro, the Parisian-inspired bistro nestled in the Harwood District, is now offering weekend brunch every Saturday and Sunday from 10 a.m. to 3 p.m.

The authentically appointed restaurant also features new weekday breakfast and lunch menus all created by Mercat Bistro’s Executive Chef, Taylor Kearney, an award-winning chef who is well-versed in French cuisine.

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Mercat Set to Re-Open

mercat3

Plenty of restaurants are remainig closed, or take-out only at this time. Sadly, some are shuttered for good. We won’t be reporting on all the openings, but want to point out a few beloved ones as they open.

Harwood District is set to begin phase two of their Return to Safely Serve plan with the opening of Mercat Bistro and Magnolias: Sous Le Pont, on Monday, May 18, 2020. This follows their initial phase of successfully hosting a sold-out pop-up Mother’s Day weekend brunch event at  Marie Gabrielle Restaurant and Gardens. Continue reading

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Julien Eelsen at Whisk Crepes Cafe Brings the Taste of Paris to Dallas

67313664_2446563895387116_1970586074065403904_n.jpgby Steven Doyle

Certain aspects of crepe-making have remained constant since its advent in the 1100s, spreading the batter onto a very hot surface for 30 to 60 seconds, each side is cooked until it looks like the surface of the moon.

Sweet and savory versions have always existed; traditionally lemon and sugar, and ham, cheese, and egg. Continue reading

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Lavendou Sonoma Wine Dinner July 25

lavendou2by Steven Doyle

Lavendou has long been our favorite French bistro in Dallas and for an excellent reason. The food is excellent, the atmosphere is pure charm and the owner is always handy with his outrageous accent with over-the-top service. And let us not forget the wine. Pascal Cayet currates and amazing wine list and loves to share with these killer wine dinners, often with the winemaker on premise to explain what the wines are seriously all about. Continue reading

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Le Bilboquet is a Moving Feast

DSC08423by Steven Doyle

Nostalgic is the proper word to describe Le Bilboquet, the French bouchon on Travis near Knox in Dallas. Here you will find only the classics from a beautiful endive salad, escargot to plenty of foie to keep the heart palpitating in the right direction. Le Bilboquet is somewhat displaced from an era gone but never forgotten.

The restaurant may be a throwback to a time in France where expats sipped espresso or a Chambery Cassis, dined on tournedos and slathers of foie terrine and toast. You may find all these at the Dallas le Bilboquet and so much more, all executed in a dreamy sequence that defies time. This is a good thing.

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