I love my southern buttermilk biscuits, but I'm never above begging for Beignets. These lightly-fried, sugar-sprinkled delights didn't disappoint.
The theme here is frite, and the Moules Frites were well-frite in a fine white winewith a side of crispy pommes.
Rue Cler knows how to frite, but they don't bake nearly as well. I was in no way gratinee for ordering the Soupe a L'oignon Gratinee. The baguette had barely soaked, the beef consomme was barely there, and the gruyere hadn't been broiled.
La soupe was la fail-beyond-repair, but redemption came in the form of the Oeufs Rue Cler. The poached egg yolks flow over the salty ham and soft asparagus to soften the toast, and add a savory note to the sweeter Bearnaise.
I de-duck-ed that I couldn't go wrong with the Duck Confit Crepe, and there was definitely no ducking the flavor-explosion of fatty duck encased in a textbook crepe.
After those oof-free oeufs and a delectable duck, I wasn't about to drown a lovely brunch experience in one unfortunate crock. Next time I want a break from my biscuits, I'll be clinking mimosas at Rue Cler.
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