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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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