Chez François

Every summer my glorious vacation to Linwood has been accompanied by not-so-glorious beach narratives about friends’ various excursions to Chez François, a famous French restaurant to which, until recently, I had never been. Okay, so the stories about the food people eat there have actually always been really fabulous, but the point is, I had never actually gotten to eat the food — I was only given the pleasure of hearing about it. This summer, I graced Chez Francois with my presence not once, but twice.

The first time, my uncle and Grandma treated me to a five-course meal complete with the signature “Amuse Bouche,” an on-the-house dish that is supposed to wet your appetite. We were served “Gazpacho, Avocado Espuma,” a classic tomato-based gazpacho presented in a tall shot glass with avocado foam. So good. Next, we had a variety of appetizers, my favorite being “Artichaut à l’Alouette,” artichoke hearts filled with alouette cheese and served with a Dijon honey sauce and a raspberry sauce. Next was the salad, a medley of delicious greens surrounded by a thin slice of cucumber and topped with julienned asian pear.

La Salade

Then came the entrees. Because I was unable to make up my mind, my grandma selflessly agreed to order one of the dishes I wanted, assuring me that I would be given a taste. That being said, I ordered Roasted Maple Leaf Farm Duck Breast which was served on a sweet potato mousseline with goat cheese, dried sweet potato ribbons, and a Frangelico and cherry duck glace de viande. I pretty much wanted to die.

Roasted Maple Leaf Farm Duck Breast, Cherry Glace de Viande

My grandma ordered “Escalope de Veau aux Fruits de Mer,” lightly breaded veal medallions topped with lobster, shrimp, scallops, and asparagus, and finished with a Normandy wine sauce and fresh dill. Scrumptious.

Escalope de Veau aux Fruits de Mer

Then.. dessert! I ordered a frangipane tart filled with apricots and topped with an apricot glace. It was served with Madagascar vanilla ice cream, but I asked for that on the side because, being true to myself, I hadn’t brought any lactaid! Anyway, it was absolutely fabulous.

Apricot Tart

Needless to say, I was the one telling stories of french cuisine on the beach the next day instead of wistfully listening to the accounts of others!

- Anna