Food - 8.5/10
Service - 8.5/10
Ambiance - 9/10
Ten years ago if you wanted a good French meal, your only choices were La Chaumiere on 18th Ave or flying to France. Nowadays we are spoiled for choice with a number of restaurants that proudly serve classic French fare (check out our article for Food Trekkers). Parc Brasserie is another new option which has recently opened and is challenging for our favourite French spot in town. For those who don't know, a brasserie is a more upscale type of eatery that slots in somewhere between the laid back bistro and the high end French fine dining options.
Their menu includes an 'apertif' section of small bites that go great with a cocktail. They are reasonably priced and great for a snack or as a way to kick start your appetite for the delicious dishes to come. We chose the croquettes filled with emmenthal cheese and ham and the rillette de lapin (rabbit terrine - note that a lot of the menu was in French without English translation so review your old high school French notes or ask the friendly wait staff). The croquettes were expertly fried and lusciously cheesy on the inside while the rabbit terrine was the perfect meaty spread for the toasted crostini that accompanied.
|Rillette de lapin|
The hor d'ouevres section of the menu include your traditional appetizer type dishes and this evening we went with the escargot and squid. The snails were served in a non traditional portobello mushroom tart as opposed to swimming in small pools of butter. The escargot was chopped up along with the mushrooms and hidden below salad greens on a tart. I did not care for the tart which had a hard and dry texture and wished the escargot was highlighted rather than mixed with chopped mushrooms. The squid was quite tender cooked in its own ink and served alongside a delicious olive tapenade, reminiscent of the dishes we had in Southern France. The Merguez (spiced Moroccan beef sausage) was not served in 'chip' form as advertised and we felt this dish could have benefited from a crispy element to contrast and balance the soft textures of the squid.