Review: Pied a Terre

I met up with Leah to eat at her cousin’s new restaurant, Pied a Terre. It’s a cozy French bistro with great service and luxurious but unthreatening decor.

Leah had the table d’hote, composed of
(1) celeriac soup with chives and toasted almonds, nice and flavourful
(2) trout with beurre meuniere, a giant portion served with veg
(3) chocolate mousse, with a nice bitter finish and served with a crumbly shortbread cookie. The mousse was well done but not spectacular, but I really liked the texture of the cookie.

I opted for two hors d’oeuvres, plus dessert:
(1) alsatian onion tart, delightfully sweet and tender
(2) chanterelles on brioche with a poached egg – really meaty and full of flavour
(3) lemon tart brulee, the best of both worlds: a nice tart lemon tart with a brulee’d top. Why didn’t I think of it?

The restaurant is small but cozy, with the emphasis on the small. It’s not really the place for super-secret conversations, because you’re elbow to elbow with the people sitting next to you. But service is good, the waitstaff know their stuff, and the food is lovely. Wines are available by the bottle, carafe and glass.

Pied A Terre
3369 Cambie Street
Vancouver, BC
(604) 873-3131

Pied-a-Terre on Urbanspoon

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

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