Peachy Picks La Sirene Our Coverage Sponsored by Fresh Origins
Owner of La Sirene, Didier Pawlicki
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Tucked away at 558 Broome Street in Soho, you will find a charming spot named La Sirene owned by Frenchman Didier Pawlicki, who's committed to serving thoughtful, quality French cuisine. Didier himself is the Executive Chef and sole owner, and we love that he's a stickler for details, a winning quality for any discipline we work with. La Sirene was first featured last fall in Terrific Takeout:
We are pleased to announce it has advanced to Peachy's Picks!
Didier once owned the restaurant featured above in Paris in Montmartre from 1986-1999, and is from the town of Luchon in the province of Haute-Garrone, and went to culinary school in Toulouse. Intense restaurant owners like Didier show us just how clean their kitchens are:
and we pay attention! Everything is in place, right down to the decor which to us is always highlighted by beautiful chandeliers.
Every year in November, the wine of the same year is harvested in September to make Beaujolais. If you've been reading this column in depth, you know Peachy steers towards older vintages and deep reds, however, when you're working with someone native to the country that is as knowledgeable as Didier is, you know you'll be sipping something fabulous. Though so young, this had a robust, full flavor that surprised us.
Notes of grape and cranberry were most prevalent to our palate, and Didier says this is "Prime Fresh French Coke" as in cola; it's a bit like fruit juice compared to deeper wines.
The best Escargots a la Bourguignone you will find at La Sirene, and this is Peachy Deegan's personal favorite dish there. She could not wait to delicately devour these succulent little snails once again!
Every bite of the enticing garlic sauce wowed us and very few places do as excellent a job as Didier does with this dish. If you like escargots, you are sure to be dreaming of these for days after your visit to Didier, and you surely can go back and put your dreams to reality on your plate once more.
Whether or not you are a fan of goat cheese is not the question: you will be impressed by the Tartelette de Chevre Frais aux Echalottes, Truffles, Raisins Confit et Voile de Vieux Gruyere, which Didier is tremendously proud of.
The Baked Goat Cheese tart with Shallots, Truffles, Grape and a Veil of 180 days Aged Swiss has a wonderful dichotomy of richness and lightness happening concurrently, achieving the perfect balance on your palate. A unique dish, this is one to try if you are adventurous.
The Ravioles de Royan au Comte is an absolutely fabulous appetizer, and after the escargot, Peachy's favorite. The sensual petite French ravioli stuffed with comte cheese in a truffle cream sauce have a perfect texture, a lovely size and an out-of-this world decadent, authentic truffle flavor.
And the foie gras? It's like ice cream in consistency as it is light and melts in your mouth. Foie Gras Au Torchon, Recette Maison: Cold Served Foie Gras is a homemade recipe you must try as well.
The foie gras flavor is beautiful and its delicate quality will win you over.
The Onglet Polee a la Luchonaise is butchered by Didier himself and the Butter Only, Seared Hanger Steak is quite an attractive entree. Enhanced further by roasted garlic and parsley, this carnivorous endeavor is gorgeous on the plate and in your stomach.
Another pleasing entree for carnivores is the Filet Mignon de Porc Roti, with Sauce aux Morilles. We believe you'll find this sauce truly phenomenal. The pork tenderloin is seared and sliced with morels, port wine and that divine lightly creamed sauce.
A signature dish we also tried is the Kassulet Toulousain de la Maison: a Cassoulet Toulouse Style, meaning no lamb. This is Didier's personal recipe: Cannellini Beans, Carrots, Tomato, Garlic Duck Confit, Slab Bacon, and Pork Sausage all Braised with Noble Duck fat, White Stock and Foie Gras Jus.
A hearty concoction, the Kassulet will warm you up this winter for sure in the most delightful way! Didier says on the menu: "This is a very rich dish which was served for warriors to defend their village!"
The vegetables are beautifully presented and range from left to right: pan-seared celery with butter, oil and garlic topped with shallots and breadcrumbs; oven-roasted butternut squash; les haricots verts (Peachy's favorite) french string beans boiled and then sauteed with butter, garlic, salt and pepepr, and their famous carrot puree of carrots, cream and butter. Rabbits and non-rabbits alike will be thrilled with the vegetable commitment found at La Sirene.
With our entree, we opted for a more robust French wine, aptly titled: Petite Sirene!
It would be tragic to leave before dessert, because they are a highlight of La Sirene's talents.
You know who ordered the apple tarte a la mode-delicious!
Profiteroles are another enticing choice, and e
veryone loves dark chocolate lava cake, and this one arrives in style with home made coconut sorbet.
Choux Chantilly - Choux puff pastry stuffed with home light vanilla whip cream and sugar will wow you with its delicious, delicate qualities.
Peachy Picks La Sirene!
La Sirene is Highly Recommended by Whom You Know.
