Paradou
Bristete Coffee
Foie Quintet – Gravlax Foie with Fennel Red Wine Reduction, Torchon with Pistachio with tomato compote, Brulee with Rum Macadamia Nuts, Terrine of Port Wine and Cognac with mixed berry onion confiture, Foie Gras Flan topped with Red Wine Caramel and Caramelized mixed nuts
Charcuterie (Saucisson Juif, Pork Fumê a la “Baliq”, Duck Rillettes)
Bread and Toasted Bread with Butter
French Toast
Duck Reuben – Duck Confit, Duck Magret, Choucroute, Arugula, Served on Grilled Country Bread with Salad & Baked Fingerlings
Located in the Meat Packing district and flying far beneath the radar (and hidden by the cloud of tourists at Pastis) Paradou had always been one of those restaurants I’d wondered about and although committing to a dinner at Chef Ben-Ari’s Provencal brasserie seemed a bit risky given my limited time in town a brunch trio for foie gras, charcuterie, and duck seemed perfect…and aside from some spotty service including routinely empty water and coffee glasses plus the volume inherent to unlimited champagne the experience was rather first rate. From a starting volley of house-made pork and duck charcuterie served along with toast to the daily inspiration of duck liver – each of the five samplings paired with an imaginative accoutrement and each not only delicious but also substantial and moving onto entrees – one sweet and one savory, let’s just say it is rare indeed when good French Toast (or any dessert, really) is the lowlight of the meal – the duck reuben is an absolute must.
http://paradounyc.com/