Sel et Poivre, Authentic French cuisine by an Austrian Chef — I Just Want To Eat! |Food blogger|NYC|NJ |Best Restaurants|Reviews|Recipes (2024)

Going to Sel et Poivre (salt and pepper in French) is so refreshing: there, you get not only to taste some great French cuisine, but the dining room is worked on by Chef Christian Schienle who prepares classic French bistro dishes, some of them with a refined flair. What amuses me is that Chef Schienle (that you can see on the photo above paying for parking) is not French, but succeeds to serve delicious dishes. To the point that I went twice this week: on Tuesday for a blog dinner and on Friday, simply because I wanted to try one of their specials only served that day: cassoulet.

I like the atmosphere of the restaurant and the charm that all the black and white photos on the wall give to the room. In fact, these photos are vacation photos, adding a personal touch to an intimate setting (this photo was taken earlier in the evening).

Of course, the meal started off with some baguette that was served warm, with butter. Yes, you cannot have a French meal without bread.

Then, every year, during this period, they serve a game menu and so, some grilled venison sausage and a wild boar sausage. I think it is a good idea to propose some game as a special as not that common in restaurant, and,when well done, it can be fantastic.

Followed escargots. I was really looking forward to it, but was a little apprehensive because I went to few restaurants were they put too much of a twist into it, simply ruining the dish. No, these were the classic ones, served with a sauce made of butter, garlic and parsley, sauce so good that I dipped my bread into it...

The next dish is not what comes to mind when thinking about French cuisine. It was a red pepper bisque, perfect for the season. It was light and had just a tad of cream in it (it is a bisque), and you could definitely taste the red pepper.

After that was cod fish with creamy lentils. That dish was succulent! The fish was perfectly cooked, not dry and flakey. But then, the lentils were amazing, drenched in a cream made with mustard seeds and horseradish.

The last entree was also something I was looking forward to. It was a quail stuffed with goat cheese in a port wine reduction. I do not see quail that often on restaurant menus and sometimes, when I get it, it is overcooked and therefore dry. At Sel et Poivre, it was perfect and I was surprised how the combination between the quail and the cheese worked well.

Last was dessert, to finish this delicious meal on a high note. There was first a creme brûlée that was perfectly set:

And an Apricot crepe that was sublime, the crepe being well made.

The second one being the long awaited cassoulet, a comfort dish from the South of France made with beans and meat that are slow cooked. Everybody has its own variation and not that many restaurants in New York serve it. Chef Schienle prepares it with duck confit, garlic sausage and pork belly, adding a bit of tomato sauce for the reddish color. This was a delicious dish, very filling. The best meat was definitely the duck confit that was deliciously salty and had this flavorful taste.

Chef Schiene also offered to try their wild boar pate that was very good, dense with a delightful gamey flavor, so good that I did not leave an ounce on the plate (now you know why I mentioned the stretch pants before...).

Jodi was more reasonable than me and chose a salad composed of arugula, watercress, endive and roquefort:

and a cheese plate (not sure what all these cheese were...

Last was a tart tatin that was one of the best I had in New York: it was not too sweet and the apple was melting in my mouth.

With it, complimentary from the Chef, we got a glass of 2005 Domaine de Durban Muscat de Beaumes-de-Venise, Rhone, France.

I should in fact mention that I also had a glass of Cote du Rhone reserve.