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Chef Claude Godard named this quiet bistro after his French grandparents, and the food is appropriately frumpy, but lovable. If you’re looking for an old-fashioned dish of escargots a la Bourguignonne—snails cooked in parsley and butter—you’ll find an excellent version here. A hot, huge bowl of mussels with French fries are delicious, if by the book. And a sweet, thin tarte flambee—the pseudo-pizza topped with crème fraiche, ham, and onions—is a delight. Unlike the food, J&G itself is dull and empty, but you’re not here for the ambience, you’re here for the snails.
Chef Claude Godard makes a mean escargots Bourguignonne--the old-school dish of snails cooked simply with tons of butter, parsley, and a touch of garlic. At his bistro Jeanne & Gaston, the fat, tender snails come swimming in hot butter dosed with Pernod and extra herbs, and a side of warm bread for cleaning your plate. 212 West 14th Street, 212-675-3773, jeanneandgaston.com (10011) More »
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