Champetre

Psyche Liberty

We went to Champetre for lunch on a Saturday. I ordered the duck confit, while my mom ordered the sea bass with salad and fries. The food was very tasty and the sauces have an extra point there. French cuisine always has a highlight for their sauces, and Champetre makes honor to this characteristic. For dessert we had the dark chocolate nelusko, which was good, and the honey and almond ice cream that I enjoyed a lot for its freshness despite the fact of benig very sweet. The service was good too, we decided to seat outside they accomodated us very well. I just beleive that for the price you should still get a bit more. The dishes, though delicious, were a bit too simple and I guess that they can go that extra mile if they focus a bit more in adding value to the money you spend.

DuyguB

Chef Marc Aubry did the city a big favor by introducing his own style of French cuisine and sticking to it while culinary trends veered off in other directions (okay, okay, I meant Spanish). All I can say is, the French food remains solid and delicious - so much so that I wanted to eat here on my birthday. And so we ordered appetizers, followed by mains, with wild abandon: rich, garlicky escargots, whose sauce we sopped up with lots of bread; a thick, buttery slice of goose foie gras, which for me was already half the experience; and a delicious goat cheese and filo pastry salad. We then had veal kidneys in wine sauce - not for everyone, particularly if offal comes off as esoteric – and a very tasty duck leg confit with lentils. Wait, wait, we still had two kinds of dessert, including a berry souffle - my absolute favorite - for dessert. I will agree with one of the reviews of this restaurant and say that the ambience in Champetre has suffered since the name change. This is, after all, the revered Je Suis Gourmand, which had fancier interiors and perhaps some more intricately constructed dishes. There is also a pervasive smell of lavender that is distracting from the food. But I know I feel it more than others, because I am borderline allergic to it. Nonetheless, our dinner was filling, delicious, and unabashedly French. Now that the cuisine making a comeback locally, I'm sure Aubry knew he was right to stick to his guns.