Le Village: Liberty, Equality, Uh Gluten-Free?!

The mere thought of French food conjures up decadent dreams of heavy cream, warm pastry, and juicy duck confit for me, so naturally, I was surprised at the sound of a restaurant that achieves all this and more. Le Village is a French restaurant nestled within the East village that specializes in vegetarian, vegan, and gluten-free dishes while still catering to customers who appreciate hearty meat dishes. While there isn’t a selection of wine or drinks here, the restaurant is BYOB with no additional fee (limit one bottle of wine per two guests), a rarity for the area.

Le Village’s store front is tiny and unassuming, almost blending in with the rest of the quiet block. I’ll admit I almost missed it while walking down the street, but once inside, I found a culinary experience I enjoyed immensely.

Le Village’s owner, Chef Didier Pawlicki, served us a dazzling array of options with several French classics, some original creations, and even a few surprise courses.

In addition to Le Village, Chef Didier also runs two other French restaurants,  La Sirene and Taureau.

In addition to Le Village, Chef Didier also runs two other French restaurants, La Sirene and Taureau.

The French Onion Soup was a bubbling molten cauldron of Swiss cheese over a light vegetable broth. The cheese formed a beautiful golden-brown dome that bubbled over the soup itself. Despite the deluge of cheese, I did not find the dish too salty as the slightly sweet flavor of the onion broth balanced things wonderfully. In terms of texture and flavor, it was one of the best french onion soups I’ve ever tried, and a tremendous portion for an appetizer. Chef Didier also offers a gluten free version that swaps out the bread in the middle.

French Onion Soup (0cb)

French Onion Soup

Next, Chef Didier brought us a surprise course of Foie Gras au Torchon. It was a classically smooth and creamy pate complimented with sweet jam and honey over bread. At first the bread seemed a little fragile, but combined with the spread, it made for a rich, flavorful bite that literally melted in my mouth–a treat I won’t hesitate to order again.

Foie Gras Au Torchon

Foie Gras Au Torchon

The Beet Carpaccio Salad was a welcome vegan reprieve after its luxurious predecessors. I’ve never been very fond of beets, finding their sweetness unsettling in a vegetable. Yet dressed up with red wine-infused raisins and crunchy almonds, the course was a lot more tasty than I had expected.

Beet Carpaccio Salad

Beet Carpaccio Salad

Royan’s Ravioles a la Creme followed, the menu aptly describing them as “sensual.” Little fluffy pillows filled with Comte cheese (think Gruyere but stronger and sweeter) and herbs drenched in surprisingly light heavy cream and garnished with an earthy slice of black truffle, they embodied everything I adore about French cuisine, though I had never tried French ravioli before.

Royan's Ravioles a la Creme

Royan’s Ravioles a la Creme

My inner child has always despised Brussels Sprouts, but Chef Didier’s unique take on Brussels Sprouts pleasantly shocked me. Fried and glazed in balsamic vinegar to the point of caramelization and tossed with ripe strawberries, they tasted like morsels of candy rather than veggies, and I happily devoured them–definitely the first time I have ever done that with Brussels Sprouts.

Sauteed Brussels Sprouts

Sauteed Brussels Sprouts

For our first main course, we sampled The Coq Au Vin, a traditional stew of chicken, red wine, bacon, mushrooms, and potatoes. The braised meat came off the bone cleanly, moist and tender soaking up the dark brown gravy. One of Le Village’s few dedicated meat dishes, it guarantees that carnivores won’t be left out.

Coq Au Vin

Coq Au Vin

The following main course was a vegan Cassoulet, a thick stew comprised of beans, potatoes, and a trio of mushrooms (Shiitake, Oyster, Portobello). The Portobello was smoked, almost giving it the texture and flavor of meat. Definitely a worthy alternative to the Coq Au Vin for vegetarians!

Cassoulet

Cassoulet

Continuing the trend of alternating vegan and non vegan dishes, we tasted the Gnocchi Parisian au Gratin, another creamy pasta dish with truffles. Slathered in a Mornay sauce and covered in swiss cheese, the gnocchi was like heavier the ravioli’s bulkier older sibling. Chef Didier has dubbed it “The French Mac and Cheese.”

Gnocchi Parisian au Gratin

Gnocchi Parisian au Gratin

Our last main was the Choux-Fleur Roti, a roast head of cauliflower served with sautéed greens and sweet potato over quinoa. By then I was close to stuffed so I took a small nibble of the cauliflower (which was gigantic). I really appreciated the quinoa which came with a zesty sauce of pureed red pepper.

Choux-Fleur Roti

Choux-Fleur Roti

For dessert, Chef Didier ambushed us with four homemade sweets: Banana Brûlée, Chocolate Cake with Whipped Cream and Ice cream, Apple Tart with Ice Cream, and Coconut Sorbet topped with Prunes. Of these, I enjoyed the Banana Brûlée the most. It added a sweeter, tropical twist to one of my favorite French desserts.

Banana Brûlée

Banana Brûlée

Chocolate Cake with Ice Cream and Whipped Cream

Chocolate Cake with Ice Cream and Whipped Cream

Apple Tart with Ice Cream

Apple Tart with Ice Cream

Coconut Sorbet with Prunes

Coconut Sorbet with Prunes

Ever since going to Europe, my cravings for French food have been intense, and at Le Village, I’ll happily gorge myself downtown with the peace of mind that what I’m eating is delicious, yet a little bit more healthy than other bistros.

Hours: Le Village is open from 5-10 PM on Sundays Mondays, Wednesdays, Thursdays and 5-10:30 PM on Fridays and Saturdays.

Address: 127 East 7th Street, New York, NY

Website:  http://levillagenyc.com

Telephone: : 1-212-539-0231

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