Fine French Delicacies

My family and a friend of ours ate out at Kris' Bistro which is inside of The Culinary School LeNotre in Houston, TX on 7070 Allensby.  The staff there are friendly and knowledgeable about the school and the culinary arts curriculum as well as the trends in the job market relating to it.  I must say that we had a really nice time.  No really, we did!  Honestly!  I have never eaten French foods, and though the seasonings were something for me to get used to it was all very palatable.  I enjoyed Chef Kris' creative charcuterie, if I am spelling that right.  I also enjoyed the trio that we ordered.  You choose the appetizer, main meal and dessert all for one low set price and two can share.  They are able to keep the prices low so successfully because among other reasons, the cooks are senior chefs that attend the school, and all the foods are organically straight from the kitchens' garden so there are no middle-man chiefdom going on.  Next time, I'm going to try the charcuterie.

There were a host of other delicious sounding foods as well as a wine list.  We truly had a delightful evening.  When I say we in this context I mean myself, Richard my friend and my son Mica who is 11.  We asked for a kids menu, their chef put together an excellently crafted plate of steak, fries.  His fries had 3 very different dipping sauces and we tried all 3 of course!  His meat also came with an array of dipping sauces. 

Our dinner, however;  consisted of steak, bone marrow, hashbrowns (not like what you may be used to).  It was delicious!  The bone marrow, was so light and delicious I could barely tell I had it in my mouth.  It was buttery and seasoned very well.  Again, the seasoning took a little bit of getting used to.  They give you a big huge bone, split open and a tiny spoon to eat the marrow.  It was a good sized meal and because it was a lot our server suggested us sharing.

Our appetizer was something duck liver.  You could surely taste the wine in it.  It came with a lettuce that to me was very salty.. my son, fiance loved it though.  It also had dried, reconstituted cherries and to me that accented the liver and the lettuce.  I love liver, but this duck liver was a bit too fancy for my palette.  The cherries, lettuce went well with it and thus I was able to appreciate this dish.  Still, I enjoyed the whole experience and can appreciate those with a, say: finer palette.


Links

Kris' Bistro
The Culinary Institute LeNotre