This is a great little hidden spot on a hidden street that's worth the effort to find. It's a…read moresliver of a long rectangular room with tables a one Euro coin's distance from each other. When you look down the row of two tops hugging the wall it looks like Monk's chow call in a Monastery. There is also a small dining room in the back just in front of the large windowed kitchen where you can watch the magic being made.
The Decor: There is the requisite few French kitchen things sprinkled around for along with a print or two hung here and there. I suspect this old place has had many iterations before Les Adrets claimed it.
Three set menus are offered (the most expensive of which is 46.50 Euros), and there is basically one seating. Be advised that the place is jammed from the opening bell at 7:00 PM.
Settle into your table which is no bigger than a Mini Cooper's boot. Voila, the menu and your Amuse-Bouche arrive in a flash. A shot of Fish Custard laced with bits of Smoked Salmon and some Salmon Tartar as well, topped with tangy Mulberries. It had the consistency of Burma Shave, but the taste was a wonderful treat and easily the best rendition of this dish you'll find between Lyon and Normandy. Maybe make that between LA and Normandy.
The Staff: It was a bit tense as the aloof and distant hostess furtively searched for me in the Reservation Book. I'm not sure she ever did find me, but I made puppy eyes and sad shoulders and once she realized my French was as non-existent as her English she warmed up like an electric blanket and cared for me like a new boyfriend. I was assigned to my postage stamp table and given to the care of two sweet young ladies who moved quicker than sign-ups for advanced Spin Class.
The Vibe: Who goes there? No Fodor flunkies or anyone toting a Rick Steve's version of the Bible. All locals and not a lick of the King's English could be heard. Only me smiling and mumbling Merci, which sounded more like mercy.
The Kir Mure (Blackberry) was as sweet and refreshing as that special one sitting next to you in Social Studies who said yes to you.
The Food: Oh, the food. In one word...absolutely terrific. (Okay, that's two words, but both appropriate).
The Soft Egg with Trout Tartar was settled on a bed of Baby Black Rocket garnished with Wild Mushrooms in a Mushroom Cream dotted with Nigella (Black Sesame). Doesn't that sound delish? Twas, my Yelper friends. It leaves you with the same afterglow from a perfect date, maybe a better one as the dish will be exactly the same next time you dine here whereas that perfect date may well be no more comfortable and exciting as a bedroom slipper.
Next, try the Boudin Noir (Blood Sausage) paired with St. Jacques (Scallops, to you), seared just right to keep their sea born integrity. It was all arranged on a Beet Puree with Granny Smith Apples and Wasabi Foam all colorfully arranged in a beautiful design like a Navaho Sand Painting. Often, Scallops are racquet balls providing an all day chew. Not here. Paired with an expertly crafted Blood Sausage it should not be missed by food lovers or Vampires.
While you are enjoying the last two courses you will be treated to a bottomless basket of Country French and/or Walnut Bread, still warm for the baker's loving touch.
And then out of the blue, (the kitchen) comes a Lemon Mint Sorbet to freshen the palate. Unexpected in a small Bistro and oh so delightful.
How about a Dos de Cabillaud, Craquelin de Noisette with Pesto de Roquette? (Cod Fillet covered by an awning of a Hazelnut Cracker, and and topped with a melange of Vegetables...Sundried Tomato, Celery Spears, Onion, Snap Peas, and Apple slivers cuddled up to a hill of Mashed Potatoes and all moored securely in a lake of Arugula Pesto). Now, how about that?
The Cod was as thick as your fist and as big as your iPhone 8. It was beyond moist, translucent, and transcendent. This dish was really well thought out and executed. Everything had purpose (other than clearing out the walk-in). Everything on the plate brought something essential to the party and this simply should be ordered. Period. Ron W. hath spake! Oh my God, what a Cod.
The Cheese course, of course, was waiting in the wings. "Dry or Salty"? asked the server, which best describes a conference of Navy Vets. Salty was a creamy cup of Chive infused Fromage Blanc. Dry was just what the doctor ordered (actually he ordered me not to eat cheese, but who cares what an old quack suggests when it's this good?)
I met an old friend, Reblochon and made two new ones. Picodon (my new CFF...cheese favorite forever), and a Forme d'Amber that wanted to be as blue as you for missing this place.
Finally, for those who's tummy has been stretched to the size of a VW car cover, have the Nouget Glace au Miel et Creme du Marron. (Nouget Ice Cream with Honey and Chestnut Cream buried in Toffee Bits.
Decadent? Heaven sent, I think. You will not soon forget Les Adrets.
