My DH and I had dinner at Le P’tit Laurent last night and enjoyed it very much. The place is tiny and quite beautiful. There are some tables along the street-side windows (I didn’t count, but I’m guessing something like eight or ten. Then a bar behind that that can seat maybe eight. There’s a gorgeous pressed tin ceiling and lovely, art deco style hanging lights.
At about 6:15 on a Saturday night it was packed. We had been unable to secure reservations so we sat at the bar, which is a little bit cramped (okay, maybe a lot cramped) but otherwise nice. We started with French onion soup for me and the soup of the day (spinach with potato) for DH. The onion soup was fine but nothing particularly special. The spinach soup was divine, kind of like pureed leek and potato soup with spinach and a good amount of cream added.
Next, the charming bartender told us about the special of the day, braised lamb shank over swiss chard. “It’s delicious,” she said, “I know because that’s what we had tonight!” DH ordered the cassoulet and I ordered the lamb shank. I have to say if this is what the staff is eating for their staff meal they could do a whole lot worse. More likely they just got to taste it.
The lamb was a gargantuan-sized shank that my husband proclaimed to be somewhat Fred Flintstone-ish looking. It was a bit of a challenge to get the meat off the bone without poking the guy sitting next to me in the eye with it, but I managed. The meat was like butter, so tender, but still with the intense flavor that lamb shank delivers. The swiss chard went very well with the lamb and sauce.
My husband loved his cassoulet. He says the sausages and duck confit were both delicious. I was too wrapped up in my lamb to really pay much attention to it. The only thing I noted was that I think they do a better job of cooking the beans at Chapeau!
We went home with more than half of the lamb shank in a box for lunch.
The bill for this with one Chimay, one Kronenbourg (both on tap), and a glass of house Pinot Noir was $74.05 after tax but before tip.