Le Chef Rouge

Frommer's Review

Listening to the chansons in Chef Rouge's cozy dining room, you could easily believe that you were somewhere on the Left Bank (although waiters here are friendly, attentive, and speak English). To begin, the chef sends out an amuse-bouche, a tiny cup of creamy potato soup to warm up the palate. The menu includes a number of delicious salads such as the green salad with warm goat cheese or the greens with warm mushrooms and a balsamic dressing. We visited on a cold winter evening and were pleased with the hearty dishes such as the trois filets aux trois sauces, a trio of juicy grilled steaks each served with a different sauce and the canard à l'orange, thin slices of duck with just a tiny bit of crisp fat for flavor, served in a sweet-savory orange sauce on a bed of wafer-thin potato chips. The wine lists leans heavily towards expensive French bottles, but a small selection of Chilean cabernet sauvignon and Shiraz can make for an affordable evening. For dessert we opted for a cheese plate, a wonderful change from sweet Brazilian desserts.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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