Choisir le menu avec notre chef favoris de la France, Thierry, et sa femme adorable Chantal
(A great discussion of the evening's meal with our favorite chef in France, Thierry, and his adorable and glamorous wife, Chantal) Get comfortable- it's gonna be quite a meal!
Cromesqui de Foie Gras
(There's foie gras inside)

L'assiette du Faudé:
Pâté en croûte, tête du porc, terrine de foie de volaille,of poultry livers, jambon, magret de canard fumé
(Country pâté, pork head cheese, terrine of poultry livers, ham, smoked breast of duck)
Plateau de crudités
And to accompany the Assiette Faude, a platter of crudités, each one homemade, and each one superb. Everything served here is homemade, and in most cases, caught and cooked to order. Well, you'll see.
Les Cuisses de Grenouilles à la crème d'ail
(Frogs Legs with garlic cream)
Down at the stream, fishing for the truitelles just moments before we eat them
La Salade de Truitelles a la crème de lardons
(Fried troutlettes with creamy bacon dressing)


Truite au Bleu
(also caught just moments earlier)
Poêlé de St. Jacques
(Scallops in a potato crust)
Pavé de Sandre grillé aux échalotes confites
(Fillet of Sandre with preserved shallots)
Here's Thierry working on his stock...
...and working...

...and working.
And Thierry asks for my opinion on the final reduction.
"Yes, I think the sauce is just perfect, chef! I approve."
Thierry presents his cassoulet
And then it's served tableside. Did you think that was a cassoulet for two? It was.
Cassoulet on the plate
Pigeon désossé a la Perigourdine [farci au foie gras et truffes]
(Roast boneless pigeon with foie gras and truffles)

Craquelin de Chevre et De Munster
(A delicious surprise of goat and munster cheese with a flaky crust)
Ananas Rôti
(Roast Pineapple)
Glace vanille et nougat
A little bit of ice cream to pave the way for dessert
La Tarte aux Pommes Chaude
(And to finish the meal, a warm apple tart with a crust so flaky, you hear it as you dig in!)
In fact, we made a video so that you could hear us break into the crust, and when I announced to the room that I'd like everyone to be silent for a moment so that we could film the crunch, they were all absolutely delighted to comply.
To play the Quicktime video, click here
And here I am at the end of the meal having a really nice conversation about food and restaurants with Thierry, who's planning a trip to the United States. I'm suggesting that he leave his taste buds home.
Notre visite dans la cave avec l'ex-patron Jean-Marie
(Our visit to the cellar with Jean-Marie, the founder, and Chantal, his daughter-in-law)
Now, you're probably wondering, "What does a meal like that cost?" Well, needless to say, this wasn't all one meal. This happened over several days. But do bear in mind that Restaurant du Faude is the holder of the Michelin Guide's "Bib Gourmand", which signifies great food at a reasonable price. The chef's "menu" (taken from dishes you've seen above) consists of the potato-crusted scallops, the sandre with the preserved shallots, the pigeon stuffed with foie gras and truffles, the crusty cheese treat, and the warm apple tarte. It costs $42.00, but that includes tax and tip! So what are we talking about for those five courses before tax and tip... $32.00? How do they do that ???