Peachy Picks Pascalou

You know how Peachy Deegan loves to walk down Madison Avenue and check out all of the windows in our column New Window...well guess what she also likes to check out?

Fabulous restaurants, of course!

And now that we are in the eighties in the number of reviews we've done in Peachy's Picks, our standards keep getting higher and higher and we are looking for even better cuisine and an even better story.

We found it at Pascalou.

They have one of the best stories we have ever heard.

Pascal was a chef at a nearby restaurant and Lottie Lou owned a store in the current location of Pascalou; they fell in love and in 1996 Pascalou began and her store turned into a restaurant, Pascal left the other restaurant and they got married and he became the chef of Pascalou and everyone on the Upper East side ate there and lived happily ever after.  And anyone that did not live on the Upper East side just wished they did and they travel for miles to eat there.  

And here is what they ate:

 Peachy Deegan began with the Scottish Smoked Salmon Platter over arugula will dill and capers and it was the perfect start to a hot summer night in the heatwave of Manhattan.  Beautifully arranged as well, this starter was fresh and succulent and was definitely above the standard salmon fare in Manhattan restaurants.  Peachy picked the salmon, and Chef Pascal had some ideas of other dishes he wanted us to try while we visited Pascalou.

Here is Chef Pascal's hit parade he suggested, emphasis on the word HIT:

After Peachy Deegan had the salmon, next came the oyster ceviche, which was creatively adorned with salsa.They also are a big summer hit and if you like oysters, you will love these.  It was apparent from the start that not only the food was smashing, but also the host was, Martin, who could not have been more entertaining with his banter right down to some fun cockney.
Pascalou was first featured in Tasty Tidbits:
http://www.whomyouknow.com/2011/07/tasty-tidbits-pascalou.html
And it has earned its spot in Peachy's Picks; it is one of our favorites.

We know that Fois Gras is an uberpopular item with most of the world, but normally Peachy is not a huge fan.  However, this Fois Gras that was pan seared with sweet and sour orange was mouthwatering and every tender piece melted in Peachy's mouth.  That is the sign of an excellent chef: he makes you like what you thought you didn't. Above is a sample serving but if you order the whole dish it looks like this:

Below is the full-size portion of the Bouillabasse, and you know we ate the above smaller portion because for Peachy it's another day, another cocktail dress to fit into.

Our panel for the most part, though you know panelists are rotated, absolutely loves seafood and this panel in particular does.  Next on the Chef Pascal hit parade was the Bouillabasse special with scallops, shrimp, mussels, ocean seabass, sole and manilla clams in a saffron broth.

Absolutely decadent, the Bouillabasse even in this heat wave is highly desirable and one of the best dishes on this menu.  By now we were convinced we wanted to listen to Chef Pascal's suggestions; some Chefs seem to want certain dishes "marketed" and we are happy to try them, but as you know we only write about them if we are impressed.

Normally Peachy Deegan is not one to order duck, however, like the Fois Gras, Chef Pascal is so excellent the dishes you would turn down at lesser places you will kill for at Pascalou.

We have never had a better duck and the tender flavor and gorgeous presentation absolutely knocked us out.  And here is the full-size duck:

And what did Peachy Deegan order for an entree?

The Fresh Sea Scallops Provencal with shaved braised fennel, tomatoes, basil, and jumbo asparagus:

The presentation was beautiful.

The asparagus was crispy and fresh.

The scallops were seared to perfection.

The total effect was DELICIOUS and exquisite for summer.

What more can we say-you ought to make your reservation!

The grand finale?

Dessert of course.

Avid readers know that Peachy first tried Grand Marnier souffle at La Grenouille, and it was as excellent as you would imagine.  She was almost afraid to order it anywhere else.

Then she had it again recently at Madison Bistro, and it was equally impressive and every bit as fabulous as La Grenouille.  So now that she is on a roll with this dessert, she had to try it at Pascalou.  And it was even better here because they added a side of cream and ice cream relaxing in Grand Marnier which you can add to the souffle and that creativity and thought that enhances the souffle is the kind of thing that impresses us.  With a cocktail named after her, you know Peachy is usually the type to sip on one or some wine during dinner but it was just too hot to do this this night so that is why we are not talking about the wine selection, etc.

Don't listen to just Peachy!

Our esteemed panelist adds:

Our dining experience at Pascalou was absolutely phenomenal from the moment we walked in the door and were warmly greeted by Martin, who regaled us all evening with his upbeat English accent and pure wit in addition to his knowledge of French Cuisine.  The cuisine was outstanding, and course after course we were continually impressed with the high level of presentation, the talents of the Chef cooking everything to perfection, and the flavor and consistent top quality of every item.  I began with the Black-Forest Ham and Gruyere Cheese Souffle with field greens, shown below and above respectively.  

Cooked to perfection with an expert crust, the souffle melted in my mouth and I enjoyed the flavor of every bite.  The cheese was not overpowering and was just right.  The field greens nicely balanced out the consistency of the souffle and they were a super combination.  Among the other starters that I thought were standout were the Trio of Sauteed Mushrooms and the Smoked Salmon that Peachy ordered-and the dill that came with it was so fresh and a great complement to the fish.  Though normally I would not be one to eat duck, I was impressed tremendously with the duck at Pascalou.  

It was by far the best duck I've ever had.  Outside, it was crisp and inside it was moist and flavorful.  My favorite of the night, other than dessert which we will come to, was the Bouillabaise: scallops, shrimp, mussels, ocean seabass, sole and manilla clams in a saffron broth will delight every seafood lover among us and it was a symphony of summer flavor that will leave you wanting to return for more!  

As an entree, I ordered the Grilled Rib Eye Steak (90% of fat removed) and it was seared splendidly, "bourbon au poivre" with mashed potatoes and vegetables.  The genius of Chef Pascal was highlighted the most in the Grand Marnier Souffle, which I am still dreaming about.  The most amazing souffle I've ever had, this delightful creation was made even better by being served with ice cream soaking in Grand Marnier on the side which you can add to the souffle.  Overall, I am highly impressed with the quality of every aspect of Pascalou and I can't wait to return!

Peachy Picks Pascalou!

Pascalou is Highly Recommended by Whom You Know.

1308 Madison Avenue at 92nd

212 534 7522

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We don't usually do this but this is how impressed we were;

in case you need further convincing, here is a selection of what other lovely choices grace this menu, and we did not have room for anymore but will have to return to try some of these:

Veal!

Tuna!

Shrimp!

Soft Shell Crab!

Mussels!

Sea Bass!

Chocolate Souffle!

Banana dessert!