Le Troquet Bistro – Albuquerque, New Mexico

Bistro Le Troquet on 3rd and Central

Pope Gregory the Great was a prolific writer canonized as a saint and recognized as a “doctor of the church.” Among musicians, singers, students and teachers, he is revered as a patron saint, a heavenly advocate who intercedes on their behalf. Among gluttons of the Middle Ages, however, the supreme pontiff was reviled. In his treatise Morals on the Book of Job, Pope Gregory essentially condemned them to Hell, a denouncement reflecting the strict austerity of the times. For gluttons, the unpardonable sin was in deriving too much pleasure from eating. Eating, or more precisely the pleasurable overindulgence in food, was viewed as an ungodly preoccupation with temporal and corporeal pleasures at the expense of spirituality.

Church leaders of the Middle Ages didn’t just denounce the derivation of pleasure from eating in a general sense. They listed five specific ways in which gluttony was a sin: eating too soon, eating too expensively, eating too much, eating too eagerly, eating too daintily and eating wildly. By Middle Age standards, many Americans are gluttons and would be condemned to an eternity in Hell for our enjoyment of food. Fortunately the provincial dogma regarding the enjoyment of food has been replaced by more “one dimensional” thinking that focuses on the sin of the inordinate desire to eat too much when there are needy going without food.

Very European Dining Room

In The Science of Sin, Dr. Simon Laham posited that “If Pope Gregory the Great had it right, the French are going straight to Hell.” It’s a declaration that doesn’t sit well with the French who in 2003 petitioned Pope John Paul II to remove gourmandise (gluttony in English) from the list of seven deadly sins. For the proud French, gourmandise reflects shared pleasure and generosity—sharing food as a social activity. Gourmandise respects moderation and portion control and is wholly contrary to the priggish conformity to propriety that describes gourmets. Rather than a cardinal vice, the French argue that gourmandise is a theological virtue.

Alas, it’s not a virtue practiced often or well (or maybe not at all) in America where lunches tend to be hurried gobble-and-go affairs spent more attuned to the latest cat video on YouTube than on what we’re eating or with whom we’re sharing our meal. Contrast that with the gourmandise experience—a leisurely, three course, two-hour lunch spent in conversation with friends. Gourmandise is more akin to a marathon while the American dining experience has devolved into a sprint.

Mushroom Soup

In Albuquerque, no one has been more instrumental in introducing the spirit of gourmandise or in providing fine French alternatives to the ubiquitous chile-laden cuisine that seems to define the city than chef Jean-Pierre Gozard. Chef Gozard started it all in 1975 with the launch of La Crepe Michel, a hugely popular restaurant that’s still going strong nearly four decades later. In 1979 he opened Le Marmiton, one of the four or five restaurants I’ve missed most from among all those which have closed since we returned to Albuquerque. From 1987 through 1995, Chef Gozard plied his talents in Casa Vieja, a Corrales landmark.

After leaving Casa Vieja, it looked for a while as if Albuquerque had seen the last of the über chef, but in 2008 he turned up at La Crepe Pierre, a highly regarded restaurant which eventually evolved into Chez Bob, another excellent French restaurant. By year’s end, Chef Gozard had launched Cafe Jean-Pierre, within easy walking distance of the Century 24 theater. At the close of 2015 and advent of the new year, Chef Gozard closed his eponymous restaurant to focus on Le Troquet Bistro on the intersection of 3rd and Gold in the downtown area.

Frog Legs

Le Troquet occupies the charming space which served as home to P’Tit Louis Bistro for years. Fashioned like a turn-of-the-century Parisian bistro, the art-deco ambiance includes hardwood floors and furnishings with masculine black accents bespeaking of period authenticity and precise craftsmanship which is also apparent in the artisan construction of the hand-crafted art nouveau bar and other decorous touches.  It’s a setting which just may inspire the spirit of gourmandise even among the most rushed diners.

The interior is cozy with fewer than a dozen tiny tables in personal space proximity to one another. The tables are obviously intended for dishes to be delivered in sequence, not for several dishes to be delivered at one time. Each table is adorned with linen tablecloths and napkins. A soundtrack featuring the soothing stylings of Edith Piaf and other French singers of decades past lend to a dining experience in which time seems to have stopped nearly a century ago

Jambon Beurre with Fruit

The menu is more timeless and surprisingly ambitious considering the relatively small and very intimate confines of the restaurant. One side of the two-page menu is dedicated to more informal “lunch-type” items. It lists soups, salads, hors d’oeuvres, sandwiches and quiches, warm plates and desserts. The other page lists nine dinner entrees and two appetizers. Those dinner entrees include several of the magnificent dishes which made Café Jean-Pierre one of Albuquerque’s finest restaurants of any genre. It’s a list of lavish deliciousness, each entrée making it impossible not to derive great pleasure from the indulgence of eating.

Quite possibly the best soup on the menu is a soup du jour offering of cream of mushroom. If your benchmark for cream of mushroom comes from a red-labeled can, you’ll curse having wasted your life at your very first bite of Le Troquet’s soul-satisfying rendition. Rich, creamy and steaming hot, it is the essence of French comfort, replete with the flavor of heady, earthy mushrooms tinged with a nuanced hint of white wine. It’s the type of soup which will inspire diners to close their eyes and luxuriate in swoon-worthy deliciousness. Not surprisingly, this version is as good (if not better) than the cream of mushroom soup served at Café Jean-Pierre.

Veal Scallopine Normande

With centuries of enmity between England and France, it stands to reason that name-calling would ensue as we learned during our three years in England. Whenever English citizens spoke of the French, the term “Frogs” was bandied about, the sobriquet “Frogs” apparently derived from the French propensity for enjoying frog legs. Frog legs are a delicacy not often found in restaurants across the Land of Enchantment, but Le Troquet has them. These mild-flavored gams are coated with a combination of garlic, herbs, fresh tomatoes and white wine…and no, they don’t taste like chicken (though there is a textural resemblance). Frog legs, in fact, don’t have much flavor at all. They’re rather bland and nondescript, hence the tendency for restaurants to sauce them or coat them in other ingredients.

Though blessed with the wide availability of sandwiches dressed with every conceivable condiment, sometimes only the simplicity of a relatively unadorned sandwich will do. During our time in Europe, we were surprised at how much we enjoyed simple sandwiches constructed with no more than three or four ingredients. Nostalgia filled our hearts with every bite of the Jamon Beurre, a simple sandwich made with ham of Paris and butter on a baguette. That’s it! Three ingredients, no more. The rich creaminess of butter on a soft, moist baguette is the perfect repository for salty, savory, smoky ham. Though Dagwood might not appreciate its sparsity, we loved it.

Beignets with Apricot Marmalade

While veal scallopini is a traditional Italian offering, French influences can be added to produce a superb dish you’d be proud to serve and even happier to eat. Le Troquet’s Veal Scallopini Normande will please the most discerning palates. Thin, delicate veal medallions of veal are lightly floured and sautéed then deglazed with apple brandy and served with roasted apples (ostensibly from the apple orchards of Normandy, for centuries producers of Europe’s best apples). The veal is so tender you can cut it with a fork and so good, it may be lust, another of the seven sins, you’ll experience as you consume it with wonton alacrity. The veal is served with sweet, tender carrots and fresh haricot verts.

There are five desserts on the menu including the patisserie du jour (or pastry of the day). St. Gregory the Great would have frowned had he been presented with the option of beignets as he would certainly have succumbed to temptation. Four warm beignets heavily dusted with confectioners’ sugar and served with an apricot marmalade would have driven even Job to temptation. Surprisingly dense yet remarkably light, each beignet is a puffed-up piece of goodness. The apricot marmalade packs just enough of a fruity tang to serve as a foil for the beignets.

If it’s a sin to eat at Le Troquet Bistro where profound enjoyment is assured with every bite, Albuquerque has plenty of transgressors who prefer to think of themselves as enjoying the Lord’s bounty.

Le Troquet Bistro
228 Gold Avenue, S.W.
Albuquerque, New Mexico
(505) 508-1166
Facebook Page
LATEST VISIT: 4 March 2016
# OF VISITS: 1
RATING: N/R
COST: $$ – $$$
BEST BET: Mushroom Soup, Veal Scallopini Normande, Jambon Beurre, Beignets, Frog Legs

Le Troquet Menu, Reviews, Photos, Location and Info - Zomato

Clafoutis – Santa Fe, New Mexico

Clafoutis French Bakery & Restaurant

According to the Oxford Dictionaries, you only need to know 10 words to understand 25-percent of what native [English] speakers say and write. You need to know 100 words to understand 50-percent of what native speakers say and write, and 1000 words to understand 75-percent of all the words used in common, everyday English. To understand 95-percent of the text used in blogs (even this one) and newspapers, you need a vocabulary of only 3,000 words. Considering the Oxford English Dictionary lists more than 171,000 words in current use (and another 47,000 obsolete words), knowing 3,000 words doesn’t sound very impressive.

Many years ago before my first trip to France, I took an inventory of how many French words I knew, arriving at somewhere near that magical number of 3,000. While knowing that many words in English would make me fairly conversant, knowing 3,000 words in French (from a language boasting of 100,000 words) certainly didn’t endow me with conversational fluency. Not even close! French orthography, the spelling and punctuation of the French language, comes easy for me compared to pronunciation. If you’ve ever seen the episode of Friends in which Joey Tribbiani attempted to speak French, you’ll know of what I speak.

Clafoutis on a very busy Saturday afternoon

While enjoying the relaxed ambiance and luxuriating in the intoxicating aromas of freshly roasted coffee at Clafoutis French Bakery and Restaurant in Santa Fe, my ears perked up upon hearing a Mexican server and Mexican busboy merrily greeting guests with “Bonjour Madam” or “Bonjour Monsieur” as appropriate. It brought to mind my own failed attempts at speaking French at a sidewalk café in Normandy lo those many years ago. In Spanish I asked the busboy how much French he could actually speak and smiling shyly, he admitted to not knowing more than a handful of words. That, however, was not the case with Samantha, our statuesque server.

Samantha, a Rutgers graduate who majored in theater and guided us through an exquisite meal, is conversant in both French and Italian. She even taught us how to pronounce Clafoutis, prompting Kim to chide me “I told you it wasn’t Claw Footies.” Kim did a much better job at reciprocating all the “merci beaucoups” and “sil vous plaits” than I did. Decades-old memories of speaking French like Aldo the Apache (the Brad Pitt character in Inglorious Basterds) had rendered me more than a bit bashful. Samantha, similar to most (but not all) servers in France, was very patient and kind, grateful that we would make the effort to engage her in French.

Duck Breast Salad

Named for a luscious French dessert made by baking fruit in a custard-like batter, Clafoutis could just as easily be named Déjà vu for the “haven’t I been here before” sensation you experience as you take your place in the long queue of guests waiting to for a table. More than any other French restaurant we’ve visited in New Mexico, Clafoutis looks, feels, smells and tastes like the French cafes of my travels to France. That’s not just my experience. Santa Fe’s scintillating four-time James Beard Award-winning author Cheryl Jamison describes Clafoutis as “pretty much like a mini-trip to France and, to me, that pretty much equals a trip to Shangri-La.”

On her 10Best column for USA Today, Billie Frank, one-half of the fabulous Santa Fe Travelers notes that this “bustling boulangerie/patisserie…will take you to Paris.” Or at least Paris meets Santa Fe. Clafoutis is located at the northern terminus of Guadalupe Street next door to a Land of Enchantment landmark, a LotaBurger. You’ll want to heed Billie’s advice: “Parking is a bit challenging here. Arrive at 7AM when they open or mid-morning after the early rush.” We arrived shortly before noon and faced the dual challenge of finding a place to park as well as having to stand in line behind a dozen or so equally ravenous diners. Those ravenous diners became rather long-faced when they were finally seated only to find the pastry case nearly empty and learning that the beignets (a Saturday morning special) had run out.

L’Assisette Francaise (The French Plate)

Because of close proximity seating, you can practically imbibe all the aromas and flavors of dishes being delivered to your neighbors. It exacerbates the challenge of deciding what to order. You’ll likely change your mind several times before deciding, but it’s probably impossible to make a bad choice. The lunch menu is organized into categories: les quiches, les salads, soup al’oignon (onion soup), les sandwiches, les bruschettes, les crepes and los croques (Croque Monsieur and Croque Madame). Entrees are spelled out in French with English translations immediately thereafter. Descriptions of each item are in English. Your server will recite the specials of the day.

If the daily special is the duck salad, shout your order if you have to, just don’t miss out on one of the best salads you’ll have. This entree features a generous number of duck breast medallions seared to a lovely pinkish hue in the middle with a slightly caramelized crust on the outside. With a fatty (but not greasy) richness, moistness and tenderness, the duck may be the star of this stunning dish, but it’s got an excellent supporting cast: juicy and tart grapefruit slices, walnut halves, fresh greens and a light drizzling of Dijonnaise dressing. The Dijonnaise leans much more toward mustardy qualities than it does mayonnaise. That’s a good thing for those of us who appreciate lively flavors.

Sandwich Prosciutto

In the spirit and tradition of the Charcuterie, Clafoutis offers an L’Assiette (French plate) brimming with cornichons, ham, prosciutto, hard salami, pearl onions, cheese, mixed green salad, butter and brie. It’s nearly everything the French version of Dagwood would want on a sandwich. Indeed, if you are inclined to pile onto the accompanying sliced baguette, you could have several beautiful sandwiches. Alternatively, you could savor each and every morsel of these French “cold cuts” sans pain (bread). For palate cleanser in between meats and cheeses, don’t use the cornichons, delightful little French baby “pickles,” with a zesty, tangy snap. Instead delight in the simplicity of French butter on baguette slices. We often crossed the English channel just to pick up bread, butter, cheese and wine. Clafoutis reminded us how thoroughly enjoyable those experiences were.

There are a number of superb options on the sandwich menu. Unlike their American counterparts, most sandwiches in Europe don’t tend to be adorned with so many ingredients piled on that you lose a sense of what it is you’re enjoying. Sandwiches at Clafoutis tend to have no more than a few ingredients, including lettuce and tomatoes. As with the bakery-fresh sandwiches we enjoyed in Europe, butter and not mayo or mustard, is the preferred condiment on several of the sandwiches. The Sandwiche au Prosciutto (prosciutto, butter, tomatoes and lettuce) is an exemplar of why butter is sometimes better than say, mustard. The saltiness of the prosciutto and the tanginess of mustard would cancel one another out. The fresh, creamy butter allows the prosciutto to shine. Sometimes it’s the simple touches that work best.

Nutella Crepe with Ice Cream and French Jams

Savory and dessert crepes are offered all day long as are the large house waffles. For us there is no better crepe than one topped or stuffed with Nutella then heaped with a scoop or two of ice cream. That’s how we ordered our crepe at Clafoutis though we also asked for jam which, thankfully was presented on the side in tiny jars we took home. It took one bit for both of us to proclaim these the best crepes we’ve had on this side of the pond. Thankfully we were given spoons with which enjoy the crepes because stabbing someone with a spoon isn’t as painful and we both wanted the last morsel of that crepe.

Julia Child once said “In France, cooking is a serious art form and a national sport.” Be that the case, Clafoutis is a gold medal winner, an absolutely wonderful piece of French heaven meeting enchantment in New Mexico.

Clafoutis
402 Guadalupe Street
Santa Fe, New Mexico
(505) 988-4809
Facebook Page
LATEST VISIT: 13 February 2016
# OF VISITS: 1
RATING: N/R
COST: $$ – $$$
BEST BET: Nutella Crepe with Ice Cream and French Jams, Sandwich Prosciutto, Duck Breast Salad, L’Assisette Francaise

Clafoutis Menu, Reviews, Photos, Location and Info - Zomato

La Quiche Parisienne Bistro – Albuquerque, New Mexican

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La Quiche Parisienne Bistro in the Mountain Run Shopping Center on Eubank

Who can ever forget Fred the Baker, the haggard, perpetually exhausted Dunkin Donuts baker and his iconic lament, “time to make the donuts?” Every morning an annoying alarm clock would rouse Fred from his deep slumber and he would wearily utter his trademarked catch phrase as he prepared for the rigor of the day. For fifteen years—from 1982 to 1997—Fred the Baker let America know it was time to make the donuts, reminding them that while he was doing so, the guys who make the supermarket donuts were still in bed. The Fred the Baker commercials became ingrained in American pop culture, but they also had a ring of truth.

Being a baker means rising very early and working during hours in which most people are sleeping. According to the Bureau of Labor Statistics, “bakers work early mornings, late evenings, weekends, and holidays” and “the work can be stressful because bakers often work under strict deadlines and critical, time-sensitive baking requirements.”

The interior of La Quiche Parisienne

La Quiche Parisienne Bistro is an exemplar of every story you’ve ever heard about how hard bakers work. Master baker Bruno Barachin and his better half Sabine Pasco, the on-site pastry chef, put in the type of hours which would exhaust most nine-to-fivers. Hard work is a way of life with which they are very familiar, but they wouldn’t have it any other way. Similar to Fred the Baker, any sour disposition with which Bruno and Sabine might wake up, dissipates when they greet customers at their sprawling new location.

From its launch in 2006 through May, 2013, La Quiche Parisienne Bistro held court in a delightful Lilliputian café in Albuquerque’s downtown area. It wasn’t exactly an ideal location. Not only is parking downtown an adventure, ingress and egress for folks who don’t work downtown is a time-consuming exercise in patience. The cafe, ensconced in a pedestrian mall, was a bit cramped (to say the least), but its diminution could be viewed as a positive because diners were surrounded by the wondrous aromas emanating from the bread ovens.

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French Country Pate: Housemade Pate, French Mustard, Cornichons, Olives

In its new location, the space which previously housed Glazed Hams & More in the Mountain Run Shopping Center, there’s plenty of parking and seating is no longer in personal space proximity. Because the new location is much larger, however, those alluring aromas dissipate across a larger area and you won’t imbibe them quite as much. The new location boasts of more counter space for pastries and breads. Showcased in glass pastry cases is a larger assortment of even more colorful and delicious pastries. It’s a wonder drool tracks don’t run down those pastry cases from customers studying their contents carefully.

Among the indulgences, you’ll find loaves of country bread, sourdough bread, fruit tarts, fresh-baked baguettes, quiches, artisan cakes, pain au chocolate (chocolate croissants), and so much more, all tempting treats which bear witness to Bruno’s Master Baker certification and Sabine’s genius. The bistro’s beauteous breads and pulchritudinous pastries will be available, in season, at the Nob Hill Growers’ Market every Thursday from 3PM to 6:30PM. On Saturdays, also in season, La Quiche’s products will be available at the Albuquerque Downtown Growers’ Market. It’s the closest thing you’ll find in Albuquerque to the experience of al fresco noshing on bread and pastries in France.

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Onion Soup Gratinee (Vegetarian)

The breakfast menu is somewhat limited if all you’re perusing are the seven items categorized as “Breakfast.” Expand your perusal to include the “Viennoiseries” section of the menu and you’ll reach the mother lode. Viennoiseries are baked goods made from a yeast-leavened dough in a manner similar to bread or from puff pastry, but with ingredients which impart a richer, sweeter character similar to that of pastry. The dough is often “laminated” with a bright oily sheen. The Viennoiseries menu includes flaky croissants, apple turnovers, cinnamon rolls, Danish, brioche and more.

The lunch (or early dinner) menu includes three soups, four salads, an array of sandwiches in which the bistro’s bread shines, tartines (open-faced sandwiches), appetizers and entrees. Entrees are served with your choice of side: salad, Ratatouille, endives braises or French fries. It’s a surprisingly ambitious menu if you’re of the mind that bakery menus are limited. It’s also surprising that the menu isn’t strictly a vehicle for showcasing the bistro’s baked goods (take the steak frites, for example).

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Strasbourg Sandwich

9 June 2013: A bowl of the onion soup Gratinee is a great way to start your dining experience.  If you don’t share that bowl with two or six of your best friends, you may not have room for anything else.  The soup is served in a swimming pool-sized bowl similar to the bowls of pho served in Vietnamese restaurants.  As with many French onion soups, this one is topped with bread and cheese though the cheese doesn’t drape over the entire bowl as some French onion soup does.  Also unlike so many served in Albuquerque’s French restaurants, this is a vegetarian soup made with a vegetarian stock.  It’s not quite as rich as French onion soup made with beef broth, but is quite good in its own right.

9 June 2013: The French country pate from the tartines section of the menu is another excellent starter.  Served as an open-faced “sandwich,” the pate is sliced into quarter-inch thick slices and placed atop a slice of French country bread then topped with shaved carrots, lettuce and red onions.  Cornichons, those delectable small pickled gherkins, olives and an incendiary French mustard complete this plate.  The pate is somewhat on the coarse side (so much better than the mousse variety) and doesn’t have that strong liver flavor of some pate.

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Steak Frites

9 June 2013: The sandwich menu is comprised of seven sandwiches, all made with the bistro’s amazing homemade breads. All sandwiches are served with French fries, though you can substitute fruit or a spring mix salad for a pittance more. Extra cornichons and French fries are other options. Named for the capital city of the Alsace region in eastern France is the Strasborg Sandwich which is constructed from pastrami, sauerkraut, Swiss cheese and 1000 Island dressing on toasted Levian bread. The pastrami is the ubiquitous Boar’s Head brand, but it’s sliced on the premises. The sauerkraut has just enough fermentation to make it pleasantly sour; it won’t purse your lips. The Levian bread (bread of a wild yeast) is outstanding with a nice elasticity and texture.

9 June 2013: My Chicago born-and-bred Kim is much more carnivorous than I and would have steak for breakfast, lunch and dinner if she could. She often laments the inability of Duke City chefs to season steaks well. For her to compliment the seasoning of a steak means the chef is a bona fide genius. The steak at La Quiche was perfectly seasoned for her with the amounts of kosher salt, cracked black pepper and garlic she enjoys. It’s an eight-ounce Angus cut prepared to your exacting specifications and is served with French fries and parsley butter. Slather the butter on the steak for a moist, creamy glaze and rich flavor.

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Ratatouille

9 June 2013: The 2007 animated film Ratatouille probably did more for the consumption of vegetables than all the food pyramids put together. Ratatouille, a traditional French stewed vegetable dish, is popular among dieters because it’s low in fat and calories while being rich in nutrients. There are many ways to prepare ratatouille and most are passable. La Quiche’s rendition is wonderful, a medley of red, green and yellow peppers, onions and endive tossed in olive oil and grilled to perfection.

9 June 2013: Our first life-altering experience with the pain chocolate (chocolate croissants) baked at La Quiche was at Limonada, the popular Nob Hill restaurant. It was an experience we duplicated at the bakery where this delicious treasure was created. The croissant is delicate, light and flaky with a buttery essence. The chocolate is an “adult” chocolate, not the cloying milk chocolate stuff kids enjoy. There’s a Goldilocks quantity of chocolate—not too much, not too little…just enough. This is probably the very best pain chocolate in New Mexico!

Chocolate Croissant, the very best in Albuquerque

One of the many highlights of my friend Larry McGoldrick‘s 80th birthday gala was a chocolate-pumpkin birthday cake lovingly fashioned by Sabine.  It was a delicious demonstration of exceptional artistic talents, a picture of which you can see in the November section of Gil’s Thrilling (And Filling) Year in Food.  After the event Larry, the professor with the perspicacious palate, reminded me I was overdue for a second visit to La Quiche Parisienne.  That return visit took place on a blustery December day experiencing the trifecta of wintry woes: wind, rain-snow and cold.

Cinnamon Roll

12 December 2015: Though not nearly as artistic, Sabine’s cinnamon rolls are in rarefied company as some of the very best in the Land of Enchantment.  You might be challenged to list more than three cinnamon rolls worthy of inclusion in the pantheon of true cinnamon roll greatness.  My list would include the cinnamon rolls at the San Marcos Cafe, the pumpkin-cinnamon rolls at Saratori D Tully and now perhaps the best and certainly the most worthy of the name, the cinnamon rolls at La Quiche Parisienne.  Unlike the icing-laden bricks some restaurants try to pass off as cinnamon rolls, these beauties are infused with aromatic cinnamon and go light on the icing.  Even better, the spiral roll is flaky and light, each pull-apart strand as buttery and delicious as could be.  These cinnamon rolls are what other cinnamon rolls should aspire to.

Moules Frites L’indienne

12 December 2015:  Motivational speaker Robert Toru Kiyosaki once declared that “French fries kill more people than guns and sharks, yet nobody’s afraid of French fries.”  The average American eats about thirty pounds of fries per year.  For the most part, French fries in New Mexico’s restaurants tend to be of the out-of-a-bag variety whose culinary contribution is empty calories.  They’re filling, but not fulfilling.  Enter the frites at La Quiche Parisienne, some of the very best in New Mexico.  Texturally, they benefit from being double-fried, a preparation technique which renders them moist and firm, not flaccid and dry.  They’re also seasoned to perfection, meaning lots of salt, a little pepper and a hint of garlic. 

One of the most enjoyable ways to enjoy the frites at la Quiche is with one of the three Moules Frites entrees.  Two of the moules (mussels)–Marinieres and Provencale–are steamed in white wine.  The third and most aromatic (and delicious) of the three moules entrees features a bowlful of steamed mussels in a creamy Indian curry.  The L’indienne mussels are terrific, all telltale signs of freshness and flavor prominent in every bite, but the curry broth is what you’ll long remember.  You’ll relish each morsel of the baguettes provided as you sop up as much curry as it will hold.  When the bread is gone, you might even enjoy the broth in soup-fashion.  It’s absolutely delicious!!

Beef Bourguignon

12 December 2015: Once considered a “peasant” dish, Beef Bourguignon was elevated in the culinary community because it was enjoyed so much by legendary French chef Auguste Escoffier.  Today, it’s one of the most popular and beloved of French dishes, a comfort food favorite that seems especially wonderful when wintry weather is at its worse.  Preparation techniques for this traditional French stew involve a rather lengthy braising in red wine with onions, garlic, carrots and an herb bouquet.  The end result is very tender, very flavorful dish you’ll love any time of year.  La Quiche Parisienne serves it with fluffy rice, a baguette and a green bean-carrot medley which validates no one does vegetables as well as the French. 

12 December 2015: Just when you think you’ve tried every type possible of  French cuisine, you run into a dish that’s wholly unlike other French dishes you’ve had before.  The Boudin Blanc a l’Alsacienne or white sausage in the style of Alsace (once a part of the German Empire) provided that “aha” moment for me.  Having had similar dishes in German restaurants, it surprised me to find it in a French restaurant especially considering the historical enmity between Germany and France.  A pho-bowl sized portion of white sausage, bacon, sauerkraut and steamed potatoes proved addictive. The sauerkraut is lip-pursing in its tartness, providing a delightful contrast to the sausage and bacon. The steamed potatoes resemble log-sized Texas fries in appearance only. Texturally and from a flavor perspective, they’re so much better.

Boudin Blanc a l’Alsacienne

La Quiche Parisienne Bistro is a sleek, elegant escape to baked bread deliciousness, but there’s so much more to this paradise of pan. For instance, there are some nine quiche dishes on the menu, each one an invitation to swoon-inspiring flavors. There are decadent desserts a plenty sure to wear down your willpower. Make a run to the Mountain run shopping center soon.

La Quiche Parisienne Bistro
5500 Eubank Blvd, N.E.
Albuquerque, New Mexico
(505) 242-2808
Web Site | Facebook Page
LATEST VISIT: 12 December 2015
1st VISIT: 9 June 2013
# OF VISITS: 2
RATING: 23
COST: $$ – $$$
BEST BET: French Country Pate, Ratatouille, Steak Frite, Onion Soup Gratinee, Strasbourg Sandwich

La Quiche Parisienne Bistro on Urbanspoon

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