We are pleased to report that Bistro 185 has just served our first Julia Child Project dish: our soup of the day, Potage Parmentier. And it is delicious — thick and rich with flavor and garnished with herbs, garlic croutons and just a touch of sour cream. Julia Powell used a potato ricer in her efforts, but we blended our potatoes using a hand blender to get just the right kind of not-too-smooth, not-too-chunky consistency. If you chose this for your appetizer this evening, you enjoyed a treat indeed.
Everyone in our kitchen is excited about our project, which is why Potage Parmentier turned out not to be the only Julia Child pleasure available at the bistro tonight — the apple turnover, light, flaky and full of apples with a wonderful touch of lemon, is as delightful a dessert as any you’ll find at a sidewalk café in France.
Our Julia Child-inspired offerings, of course, share the menu with many of our guests’ perennial favorites, as well as some newer offerings that take advantage of the summer bounty that is hitting its peak of flavor right now. Our rooftop garden is full of heirloom tomatoes and wonderful herbs that you can taste in dishes like our Caprese Salad, starring our own basil and organic tomatoes; the Bruschetta Quartet, a selection of tapenades served with toasts; and Pasta in the Pink, featuring our tomatoes, basil and herbs tossed with shell pasta and baked with fresh mozzarella and cream.
On Tuesday night’s menu, our special Julia Child dish is Fricassee de Poulet à L’Ancienne — Chicken Fricassee with Wine-Flavored Cream Sauce, Onions and Mushrooms, also from Mastering the Art of French Cooking, Volume 1.
But whatever you choose — whether you stop by to enjoy a classic Child masterpiece, an old favorite, or the latest produce fresh from our rooftop to your plate — as Julia would say, Bon Appétit!