Can Loiseau be Loiseau without Loiseau?

Can you continue the legacy of a chef-driven restaurant long after the chef is no longer with us?

Our Experience eating at Loiseau

My Review

The Decline of French Cuisine

The Menu in Pictures

Amuse two: Carrot puree with Cucumber emulsion and Bellota ham
Clos de la Roche 2006 Domaine Dujac — a great wine.
Escargots de Fontaines etuves au jambon, mais doux, farofa de manioc (snails from Fontaine just stewed with ham, sweet corn and crusty of manioc) — Farofa is a Brazilian preparation of cassava flour cooked in bacon fat till it resembles bread crumbs.
Oeuf de poule en trompe l’oeil, truffes d’ete, petits pois (poched egg in trompe l’oeil, summer truffle, sabayon, and fresh peas) — an incredible dish with many different textures
spooning a sabayon of fresh peas over the poached egg tableside
Quenelles de sandre en meurette de vin rouge, betteraves, kiri mochi (dumpling of pike-perch in red wine sauce, beetroot and kirimochi). A beautifully presented dish that made more sense when I saw the red wine sauce was in fact listed as”en meurette” on the French menu. One of my favorite dishes from Burgundy is the classic eggs en Meurette, or eggs poached in red wine with onions, mushrooms, and bits of bacon. Reading it afterward made the dish feel even more regional than when I ate it at Loiseau.
Art and Marcella Levin watching our server spooning the red wine sauce over the perfect quenelles of pike perch
Poitrine de Pigeonneau de Louhans, pop amarante, framboises pickles (squab breast from Louhans, pop’ amarante, raspberry’s pickles)
Cheese, French style
The highlight of Loiseau des Vignes is their 70 wines by the glass
Epoisses Affine, raisins blonds au Marc de Bourgogne 30 ans (Cheese epoisses matured, grapes blond with Marc de Bourgogne 30 ans)
John and I added to our menu with more cheese from the cart
Lisa captivated by the Crepe soufflee abricot, myrtilles, creme glacee a l’anis de Flavigny (apricots crepe souffle and blue berries, anis de Flavigny ice cream)

My earliest attempt at cookery began with the filleting of my sister's goldfish at age 2 and cooking my pet rabbits by age 7. Life has been downhill ever since.

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