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Monday, April 4, 2016


After Wicked, we had dinner at Chapeau! I have a friend who raved about it and we finally got a chance to try it. Chapeau! has an exclamation point--without the exclamation point, chapeau is hat in French. According to their menu, with the exclamation point, Chapeau! means "wow."

It's located at 126 Clement Street. We were there on Easter night and you could choose either a 3-course dinner for $55 or a 4-course dinner for $65. They used to have an early-bird dinner. Since their website is under construction, I couldn't tell if they still offered it.

Chapeau! is a classic French restaurant. The dishes were good but there was nothing innovative about their dishes.

We each had the 3-course option and there was plenty of food.

Amuse Bouche--Cream of Carrot with Creme Fraiche & Nutmeg.

Salade Nicoise "A Ma Facon"--Ahi Tuna, Haricots Verts, White Anchovy & Kalamata Olive, 1:45 Quail Egg, Cherry Tomato, Mache with Lemon-Honey Aigre-Doux. The tuna was perfectly prepared but the anchovy was way too fishy. I couldn't really figure out what 1:45 quail egg was but maybe it refers to how long it was cooked.

Vol-au-Vent Sweetbreads--Oyster & King Trumpet Mushrooms, Baby Carrot & Turnip, Sauce Au Marsala. The sweetbreads were good but my husband prepares it better. His sweetbreads have a crisper coating. The vol-au-vent was slightly undercooked.

Canard a l'Orange--Braised Duck Leg & Pan Seared Maple Leaf Farms Duck Breast, Celery Root "Facon Fettuccini a la Creme," Bok Choy, Duck Jus a L'Orange. The celery root fettuccini was the only thing that was innovative.

Cassoulet de Toulouse--Cannellini Beans, Shredded Braised Lamb Shoulder, Duck Leg Confit, Garlic & Toulouse Sausage. This was very good and would have been excellent if the beans had been cooked about 15 minutes longer. The duck was tender and the sausage was delicious. It wasn't greasy at all.

French Toast--Salted Caramel Ice Cream, Hazelnut Creme Anglaise

Warm Valrhona Chocolate Cake--Banana Flambee & Rum Raisin Ice Cream, Caramel Sauce

2016 03 27

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