Restaurant Review: Provence in the West Village, at Zimmi’s

There is a traditional luxury, if you are looking for this type of things-the pasta filled with a woman one night, the soldiers are carved with the luxury pies and knowledge with approval from the generation of the sortin on another. But there is a lot of luxury that can be found in modest preparations such as Tyrin de PotterA slice of thin winter vegetables, cooled and gentlely associated, highly arranged-shading white leeks in green leeks, to orange carrots, to red-joined pepper next to an Angeli Ayoli doll; Or in lentils, which are cooked with a texture as a firm but do not result in any caviar pearl. (The only side plate in the list, along with the inevitable fried potatoes, are not perfectly commensurate with any cycle, and they should not be missed at all.) We are all about the farmers market and the Coveet membership in Rancho Gordo“S Bean Club, but it is still a bit rebel to devote a restaurant a lot of vegetables and legumes, to detonate them greatly with respect, butter and time.

Meat, and, preparation with concrete reverence. Pradié Boeuf Bourguignon serves not as a bowl of soup but as a graceful print, with a large sentence of beef (cheeks, when I visited) on top of a spiral of wine -based sauce that was inlaid with it, with rough. The horizon of good things from the bowl: pale pink radish, the bright hunters from the smoke Lardon, and a pair of long and skinny islands like the legs of the dancers. Duck à l’orange, which is nineteen classic strawberry, is installed by doubled citrus sauce: a pool of expected sauce bigarade, which is a chestnut stomach with Demi-Gace and orange, rises on a yellow group of Maltese sauceIt is like a Holndic with orange juice. The main courses were often changing. I wanted to reconsider the load soup you were fascinated with, tearing the dark meat punctuated by black olives and served on a whip of mashed potatoes, but by the time I went back to Zimmi after two weeks. Other parts of the menu seem to the menu – pissaladière, raatouille – remain available with happiness from one visit to another.