#SecondReview #DeliceandSarrasin @delicesarrasin Since 2014 #French #Vegan by #ChristopheCaron , #Chef #YvetteCaronSoriano and #PatrickCaron 178 West Houston Street Manhattan
Carrot soup might be preferable to milk and cookies for Santa! And if not, keep it in mind for the Easter Bunny...
It's not who you know, it's WHOM YOU KNOW and we continue to be impressed by the unique talents of Delice and Sarrasin. As you can see above, it's aesthetically motivated in terms of decor which should come as no surprise because they are French, after all. Previously, it earned its first review this past summer. This visit, our second time, we celebrated how Delice and Sarrasin can warm you up in the fall and their carrot soup accentuated by pink lentils and garlic butter is completely astounding. Next to the fries, it was the best part of the review to us! Pictures are never edited: it really does look this great in person. The French plant-based vegan theme makes this place one-of-a-kind.
This is Coq au Vin, except it's NOT CHICKEN.
Carrots, mushrooms and fingerling potatoes surround the texturized protein of yellow split peas as they luxuriate in a comforting sauce to warm you up in this freezing Manhattan cold! And if you are feeling a bit ducky, you're in luck with the Aiguillete de Canard, below. Which bien sur mes amis is not actually duck. Seitan strips are the standin! Mustard, tarragon, green peas and carrots round out this hearty vegan number.
This is the most straightforward area: sides. Vegans should be amazing at vegetables and at Delice and Sarrasin they certainly are. Sauteed spinach with garlic and olive oil is a total classic to behold and order. It's perfect. But EVEN BETTER are the Truffle Fries, infused with a hint of black truffle. They are served without sauce and super American Peachy definitely likes fries with all the sauces. Mustard and mayo were presented by Delice and Sarrasin.
Salade Nicoise with no egg is classified here as an entree (though salads to us are a lead up to an entree and an absolutely necessary component of all dinners.) Note in the French language, entree means appetizer, Christophe tells us and of course we worked with owner Christophe Caron, who is a delight! French Onion Soup is a celebration using a yellow Spanish onion which is less acidic and of course there is not actually cheese, but you will meet vegan "gruyere." Croutons also come to the party.
Finally, the Ratatouille Nicoise is a cold-weather must for your palate at Delice and Sarrasin. Vegetable stew made with eggplant, tomatoes, zucchini, peppers, onions, garlic & olive oil wonderfully team up for an extravaganza of flavors and nutrition that will wow you tremendously.
Almond Milk Chocolate cake is a lovely conclusion to a sensational meal at Delice and Sarrasin!
Delice and Sarrasin continues to impress and we look forward to seeing them progress in the future.
