We recently discovered Boucherie, butcher shop in French, a restaurant in the West Village that is conveniently located close to the Christopher Street subway stop. With its brasserie feel, this place is quite big, with two dining rooms that boast a nice decor made of old commercials and photos, and white tiles to give that butcher shop feel.
Food wise, you will find some classic French dishes like the escargots, foie gras or raie au beurre noir et aux capres (skate meuniere), as well as a salade Nicoise. Of course, as expected in a French restaurant, they brought us some delicious bread with butter. Bread is quite important in France and one cannot imagine a meal without it. And when the bread is good, it is a good sign.
After ordering, I decided to get a cocktail: the Boucherie old Fashioned. It is made with el Jimador Añejo Tequila, old Forester Bourbon, plum, lavender and lemon oil.
As an appetizer, I hesitated between three dishes: the foie gras from Hudson Valley, the stuffed quail and the escargots. I went for the latter, although I was a bit surprised by the price as I thought that $23 for 6 escargots was a bit pricey. In fact, there was a dozen, that were delicious. For sure, the best was the butter, garlic and parsley sauce and I could not resist dipping the bread in it!
Jodi did not order any appetizer, preferring eating solely an entree: the raviolis aux champignons or mushroom ravioli served with black truffle beurre fondu (black truffle butter sauce) and quite few slices of Burgundy truffles. When the dish came, you could not miss the smell of the truffle that was really appetizing. But then, the ravioli themselves where succulent: homemade, they were thin, perfectly cooked, with a delicious filling.
On my side, I could not not go for the confit de canard aux pommes salardaises (duck leg confit with frisée salad and truffle potatoes). The duck itself was fantastic: perfectly made, it was not too salty and I loved the crispiness and fattiness of the skin. I am not a big fan of frisée salad, but the pommes salardaises, that are slices of potatoes cooked with garlic and duck fat did it for me. If you like duck confit, this is one of the best in the city, a must have dish.
For dessert, we chose the tarte tatin that I admit was a bit small for the price, but it turned out to be it superb: buttery, the apples were soft and caramelized, without being too sweet and were accompanied by a vanilla ice cream and some salted caramel.
This was a great way to end a very good dinner and we thought that we should definitely go back to Boucherie to try their steaks. And we did a week later for Valentine's Day! But this is for another post...
Enjoy (I did)!
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Boucherie - 99 7th Avenue South, New York City, NY 10014