On a Friday evening, we reserved a table at Les Faux Bourgeois. I’d visited the restaurant many years ago and I recalled enjoying it, so it was nice to revisit the place.
We arrived on time for our reservations, and we were immediately escorted to our table.
“Les Faux” is a casual french bistro, with menu focused on classic french dishes like nicoise salad, duck confit, and cassoulet.
after we ordered, the server delivered a complimentary basket of fresh bread.
this a baguette, sliced in thick rounds, served with a small cup of butter. It was nice crusty bread, but it was served at room temperature (I would have preferred it be warmed up), and the butter chilled. Its nice bread though, crusty on the outside and tender on the inside.
We started with the salade de chevre chaud.
This is a green salad with roasted red beets, toasted walnuts, goat cheese, dressed in a sherry vinaigrette. It was served with toasted crostini.
This was a good salad. The greens were fresh and crisp, the red beets were roasted until sweet and al dente. The goat cheese added some funky savory-ness. The vinaigrette was lightly tart, and the crostini was crunchy.
Next arrived the tartes flambees (alsacienne)
This is a puff pastry base, topped with caramelized onions, smoked bacon, crème fraîche, and a few dollops of fresh ricotta. Past Alsatian onion tarts that I’ve had used a pie-like pastry crust, so the puff pastry base lightens the dish, and provides some crispness. The bacon was savory, the caramelized onions provide some sweetness, and the ricotta dollops provide some creaminess.
My entree was the moules marinieres.
this is general serving of mussels, sauteed with butter, garlic and white wine. It was accompanied by a large serving of fried potatoes. These were fabulous. The mussels were cooked to the right doneness, with the butter, garlic and white wine sauce providing the aroma. I kinda wish there was more of the complimentary bread (from the start of the meal) so i could soak up the buttery white wine sauce.
My dinner companion’s entree was le steak frites
this was a seared hangar steak topped with garlic butter, served with a green salad, and fried potatoes.
For dessert with shared a lemon tarte.
This was a good lemon tart. It was a good balance of sweet and sour, while the berry coulis added some extra tartness.
The dining room was packed and closely spaced (covid restaurant restrictions had ended), but there were plexiglass barriers separating tables. The decor is classic bistro with natural wood tones, and fairly low lighting.
Our server was pleasant attentive, and cheerful.