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The elegance and distinctiveness of Chef Erik Desjarlais' Evangeline menu has attracted the attention of critics and diners alike since the day the restaurant opened in April 2008.
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By Rebecca Heslin
August 7, 2009
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Travel >> Destinations > City Guides > 10 Great Deals
From "10 great places to master the art of French eating"
Restaurant Evangeline
Portland, Maine
Julie & Julia, the film based on TV chef Julia Child, hits theaters today. For foodies craving crê pes and quiches from someone else's kitchen, Saveur editor in chief and Top Chef Masters judge James Oseland dishes with USA TODAY on the best French restaurants to hear "bon appétit."
"Chef Erik Desjarlais describes his menu as 'rock and roll French,' and he's spot-on. At Evangeline, nose-to-tail dining meets French technique: Think crispy roasted calf brains and roasted beef shins with warm marrow for spreading on crusty bread," Oseland says. "Dishes are built from the ground up with the highest-quality ingredients and with an eye toward what's local, seasonal and ripe for experimentation." Oseland suggests the poulet à la moutarde, served with royal trumpet mushrooms and slow-cooked onions, for "a deeply soothing yet palate-awakening dish." 207-791-2800
© Copyright 2009, USA TODAY, a division of Gannett Co., Inc.
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