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By Amy Covington
Bon Apetit, avec une torsion Américaine (Good Apetite,
with an American twist).
Gourmet food, creamy cheeses, savory wine c'est la vie for the French.
What many of us do
not know is that the exquisite delicacies of the French have known
"common" gastronomers for a mere century. Cuisine Bourgeoise,
once an exclusive privilege of the upper echelon of French society,
made its way tothe common table at the birth of the 20th century.
The advent of modern transportation, the train in particular,
evened the epicurean playing field, allowing peasants to partake
in previously unattainable gourmet cuisine. Tourists spurred French
chefs toa ccommodate differen palettes, helping evolve the French
dining experience into something new, or nouvelle.
La Vache, Hillcrest's premiere French bistro, serves
up France¹s finest exports, with a twist to satisfy our American
taste buds (and appetites).
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A rare find is a restaurant that can ace breakfast, lunch and dinner
La Vache is a hole-in-one when it comes to all three.
La Vache has something to please every gullet, whether
you fancy a unch served with a basket of warm, crispy croissants
and a glass of champagne, or you¹re in the mood for an salad
with hearts of palms, spinach, sun-dried tomatoes, topped with pine
nuts and grilled, succulent scallops; or a fresh seafood pasta,
heaped with salmon, seabass and shrimp then sautéed in olive
oil with garlic, Parmesan
cheese, sundried tomatoes and pine nuts
The eclectic, yet approachable, menu offers hunger
relief for the sophisticated and casual diner alike; from the adored
dietary staples like
eggs and bacon, pizza, and filet mignon, to tres framages (three
cheese).
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