Petit Louis and Duck Confit

Bonjour y’all! I have had the privilege of dining at Cinghiale, Pazo, Charleston and now Petit Louis. I have always viewed Cindy Wolf as a rock star. I can still remember her short ribs in some insane reduction at Charleston. I think it was the first time I licked a plate in public. Cindy may not find that to be a compliment, but I assure you it was the most sincere way I can express how much I LOVE excellent food. So, dining at Petit Louis this past Saturday night was an equally outrageous experience. There were 12 of us in attendance. We are a fun loving, rowdy group who enjoy food and wine and celebrations. Because we tend to try everyone’s food, I was able to taste many dishes. I had the frisée aux lardons,poached egg & blue cheese salad. (3 snaps & a twist & throw myself off a cliff!!!!) Then, there was a perfectly cooked New York strip with Frites. My goodness! My husband had mussels in white wine, tomato & basil. Let’s just linger here for a moment. The broth was so rich and multi layered that I picked the bowl up and promptly drank the liquid right there in front of God and everybody, including my son, who was likely either quite embarrassed or very proud. It was a holy moment. Let me tell you that Nate, my son, has become quite the foodie himself. He ordered the Confit de Canard served with beets, Swiss chard & that reduction that only Cindy is capable of preparing. I have fallen completely in love with duck! I believe this to be a marriage where divorce is utterly impossible. There is no turning back. I want to explore all things duck. It’s a love affair. Petit Louis and Duck confit.

3 thoughts on “Petit Louis and Duck Confit

  1. The Executive Chef at Petit Louis is Michael Kirk, who actually has yet to work directly under Cindy Wolf at Charleston. He did work under Julian Marucci at Cinghiale. The reduction sauce is all Michael. 🙂

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