It was New Jersey when I was looking for an exciting new French eateryto explore. That was when I saw my first experience of “French fishing.” French fishing is a term that I employ for restaurants that claim to be French because they are fancy however, they do not serve French food or cuisine at all.

Contents Hidden 1 Entering the Restaurant2 Food for all French lovers!3 A Surprise Cameo4 A Symphony of Flavor5 Vote

“Since whendoes French cuisine include barbecue Chicken and Fries? !” I bellowed.

“Ossiana, what are you talking about?” my husband asked.

I explained to him the absurdity of the food menu. I am irrationally upset by poor advertising. He looked at me and knew I was in an unhappy mood. Luckily, he was at an appearance in Rhode Island,, so we ended up up there.

To make it more sweet To make the deal more enjoyable, he offered to let me choose to dine at a French restaurant in the vicinity of our hotel.

They both smiled and informed us they were coming for us for a tangible reward. A man wearing a grey coat pointed out an older gentleman at the bar, wearing glasses and stating, “This place is the most excellent. The guy in the back? The best!”

While we sat at our bar, I thought something was wrong.

The setting was straight from a book about the past of France. There were maps of the metro and wine bottles of Normandy dating from 1944, and posters of films of the past that served as the foundations of the old French culture. Being a Francophile, I was already thrilled.

Food For All French Lovers!

When we glanced at the menu, my husband and I were struck by something. There was nothing to be seen when eating this meal. It was pure and unadulterated traditional French food. My favorite was (Beouf Bourguignon), and my husband’s favorite was steak Frites or Steak Au Poivre).

I stared at my food with amazement. It was not only French. It was a work of art, which was a taste of the love in it. Foie gras tasted affluent, almost buttery, and melted into the toasty bread. The meat was so soft you didn’t require a knife. The mustard sauce I served on our husband’s cut of steak was fantastic.

Oh, and what about the portions? They are also perfect. It’s delicious, but only a little to take in. I’m utterly convinced that this establishment can’t be a good dessert.

A Surprise Cameo

In the end, the high quality of the food overwhelmed us both. We pulled the older man at the bar to our side and told him this would be the best French food we’d ever had. It turns out that the gentleman at his bar is Bob Burke, the restaurant owner.

There, we can learn various fascinating stories about the man who could be the most passionate person on earth regarding traditional French cuisine. Bob was one of those who could impress anyone with his genuinely unique culinary adventure stories.

We had the opportunity to listen to all of the fantastic stories and more

• He was a close friend of Julia Child and gave her the first shot of Sambuca. It is believed that she took the coffee beans. (Oh no!)
• He was able to learn to saber champagne. He’s among one of a few people who Moet has taught to perform the feat. It’s a practice that originated from Napoleon!
• The small secrets Julia Child offered him as an aspiring chef. I have learned a lot about Creme creme brulee. (By this way, you should try the creme brulee and explore anything with pastry!)
• Why does he claim the kitchen is not his priority? He would never employ an individual similar to Gordon Ramsay in his kitchen. It’s about how he treats the chef, and it’s an incredible idea that anyone ought to be mindful of.

A Symphony Of Flavor

How do I begin this experience? And how transformative it might be? As a vast francophile, I’m a big fan of everything traditionally French. I’ve had the pleasure of eating in the Pot Au Feu, which was an incredible, inspiring, and exhilarating experience.

Although you may not be as passionate about French culture as I am, you’re likely to be enthralled by the fantastic work of having a complete dinner prepared by hand by people who are among the most passionate individuals in the business. The only negative? It’ll make any other French restaurant look shabby by comparison.