Review:: Rouge et Blanc

Follow the waitress in her French maid uniform past the bar with silk draped ceiling and transport yourself back to 1940’s French Colonial Saigon. Sit at your table with mismatch of lamps overhead and shielded from other diners with oriental screens and get ready to explore Oriental-Parisian cuisine from chef Matt Rojas matched with an exclusively French wine list from owner and sommelier Thomas Cregan. Vietnamese flavors dominate the starters of imposing whole rouget (mullet) standing in a pool of robust lime and chili sauce and tower of whole prawns over fragrant papaya salad. The entrees are decidedly fusion, lamb lovers will salivate at the fatty mustard marinated ribs served with Malaysian inspired roti. The rich foie gras dessert with poached pear and Chinese peach might not be for everyone but chocolate lovers will not be disappointed with the refined chocolate gateau with roasted cashew ice-cream encircled in a drizzle of sage oil.

4/5

48 MacDougal St, New York, NY