Friday, April 25, 2014

The Leptologists Eat at Chez du Bon

Candice: This is a first for us.
Paul: Yes, our first French restaurant, Chez du Bon. It's on South High Street just past the Statehouse.
Candice: It's dark coming inside from the street. Loud music is playing.
Paul: It has a grotto-like feel to it.
Candice: We're seated at a small table between a wall and a pole.
Paul: I'll take the pole. You take the wall.
Candice: Shouldn't that be the other way around? I'm the agile one, after all.
I order the Fig Ricotta & Honey Tartine for appetizer and the Sea Scallops Provencale.
Paul: Pfft, I am a crossfit master now.  I stand on my head, for Pete's sake.  I take pole position.
I order the Lobster Bisque and the Duck Cassoulet.
Candice: You're right.  I was mistaken.  My flexibility is of the mind anyway - Look, squirrel!  I can see it now because it's a little brighter because our eyes have adjusted.
Paul: I feel constricted. It's like this pole is looking over my shoulder.
Candice: Make up your mind.  Are you going to twirl on it or let it intimidate you? I see the water is served in a carafe. I like that. Elegance. I especially like the freestyle painting on the walls.
Paul: The colors are a little too dark for my taste, but I can appreciate the artistic sense of it.
The bisque and appetizer arrive.

Lobster Bisque
Candice: Very pretty bisque.
Paul: It's wonderful. There's a long, gentle heat to it.
Candice: Let me try.... That may be the best lobster bisque I have ever had. The cream and lobster are perfectly meshed.  It's like the lobster had cream for blood before they killed the poor sucker. Niiiiice.
Paul: Your tartine is plated beautifully.
Candice: It is well done, isn't it? But the figs and arugula have a burnt taste. It's interesting, but weird.

Fig, Ricotta and Honey Tartine
Paul: The figs are sticky and sweet. You're right. It's not a usual taste for a typical American palate.
Candice: The food is brought before our appetizer and soup are done. I don't like that.
Paul: There is not a lot of room on this small table. They should have waited for us to finish.
Candice: You always have my back.  Always.  Even when I'm wrong.  Of course, I do have to put up with you whispering into my ear how wrong I actually am when that happens, but I can live with that.
And, yum yum - these scallops are fresh and juicy and  the risotto is perfectly cooked.  Not squishy and undone, but soft and firm.  Well done, Chez Du Bon.
Paul: That is a nice plump scallop. The risotto is very tasty. Your dish is nicely seasoned.
Candice: Yup, it's good. How's the cassoulet?

Sea Scallops Provencale
Paul: It is magnificent.
Candice: Really? That word.  Alright, hand over a forkful.
Paul: Oui! The flavor is amazing. The duck is rich, but not greasy. The sausage is simple and the mashed sweet potatoes on which it all rests is a wonderful contrast.
Candice: Wow. That... is... amazing. The beans are perfectly cooked. The porridge is a perfect thickness. That is the best cassoulet I have ever tasted.  Two bests.  This is getting to be worth it, eh?
Paul: Agreed. It is fantastic. I'd come back to have this again and again.
Candice: Well, damn!

Duck Cassoulet
Paul: What?!
Candice: You win, asshole. I ended up with the weird food this time. You ended up with the best bisque and the best cassoulet we've ever tasted.
Paul: You can't win them all.
Candice: Well, I was kinda on a roll there...
And, the atmosphere is growing on me. It's not as oppressive as it was when we entered.
Paul: I still feel like someone is looming over my shoulder.
Candice: Embrace it already.  I'm going to walk around to the back.
Paul: I'll wait patiently here....
Candice: Sorry, that was a bit abrupt, wasn't it? You won't believe this. There's a whole other half of the restaurant back there, and it's lit well.
Paul: Let me see. You're right. And no one is seated in this open and brightly lit second dining room.
Candice: I would rather that they had sat us there or at least given us a choice.
Paul: Indeed. What do you think?
Candice: This was a fantastic meal, yours moreso than mine. But mine was still interesting and tasty. There's lots on this menu to sample--
Paul: --I'd get the cassoulet again.
Candice: The dining was elegant and the service was excellent.
Paul: So worth the price?
Candice: For this level of service and taste? Definitely.
Paul: Worth the wait?
Candice: We were seated immediately, and the food came quickly, maybe too quickly.
Paul: And worth coming back?
Candice: Yep.
Paul: Agreed. Three green checks, all around.
Candice: We'll have to find other French places to review.
Paul: How many more are there in Columbus to find?
Candice: You got me, dude.  Google, hello?  Let's go before the pole asks for your phone number.

Candice   Paul   

Worth the Price?
Worth the Wait?
Worth Coming Back?

Chez du Bon on Urbanspoon

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