Restaurants & Bars

Manhattan

Le Quinze bistro

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Le Quinze bistro

Bill | Aug 24, 2004 03:11 PM

Another great meal at Le Quinze:

Began w/ two Ricard pastis. Then I had that wonderful cold oxtail terrine w/ horseradish sauce (dotted with red pepper sauce and balsamic vinegar) with some nicely dressed mache perkily sitting on top. My friend had the humongous but authentic frisee, with runny poached egg, lardons and beacoup de croutons; it was sprightly dressed.

We had a bottle of corbiere with our plates of canard, done two ways: confit wrapped in filo dough as a roll and as a juicy sliced breast laid out on some creamy puree that sang of fresh corn. For desert, the ambrosial pots de creme: vanilla, coffee, chocolate. Our waiter circulated by with two vins d'oranges for us after we were through.

Can't get enough of this place. It's a soul satisfying return to convivial Paris every time I go, from the abundant number of French speakers to the incredibly affable service and generous understanding that the table is yours for as long as you like. Not to mention how the staff attends to the dogs sitting outside waiting for their owners to finish their meals.

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