French Cuisine is the Star at Bernard`s Restaurant in Ridgefield, CT

French Cuisine is the Star at Bernard’s Restaurant in Ridgefield...
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April 5, 2013 | 0 Comments
French Cuisine is the Star at Bernard’s Restaurant in
Ridgefield, CT
Are you a creature of habit, one who can be counted upon to do the
same thing time after time? Or are you of a more flexible nature, given
to flights of fancy and open to change as change happens?
Admittedly, I am a hybrid of both, at times wanting to fall into the
predictable cadence of life and at other times I lead a wild hair
existence, allowing my alter ego to blaze a path that I would normally
not otherwise walk. The same can be said for me where food is
concerned. Tried and true mainstays may work at one restaurant, but
there are times when I want to visit the same restaurant over and over
yet experience something fabulously varied with each visit. This is the
promise of Bernard’s Restaurant in Ridgefield, CT.
Although its reputation as an exceptional French restaurant of
distinction precedes it, Bernard’s was a well-kept secret to me,
and were it not for my husband daring to branch outside our
usual dining haunts, it might still be a phenomenon to which I
would not be privy. Thank goodness for inquisitive natures.
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Bernard’s is housed in a restored nineteenth century inn, lending
the restaurant an elegant charm; however, it does feel a little bit
dated, but that didn’t seem an issue with the clientele on the night we visited and it wasn’t enough of a
deterrent to keep us from dining. At the helm of the restaurant is its namesake, Chef Bernard Bouissou
who, along with his wife Sarah, a chef in her own right (and the namesake for Sarah’s Wine Bar, located
upstairs from Bernard’s), opened the successful family run business in 2000. They recently celebrated
Bernard’s 13th anniversary this past March 3rd and there are no signs of the upward slope coming to an end
anytime soon.
The dinner menu at Bernard’s can vary from day to day, based on the availability of locally sourced meats
and produce. The dishes reflect the fresh, seasonal ingredients that Chef Bernard favors, some of which are
taken straight from his vegetable garden.
Appetizers boast a mélange of French dishes that are as aesthetically appealing as they are deliciously
appetizing. On this dining evening’s menu, the chef prepared Razor Clams with Lemon Pepper Linguine,
Pancetta and Corn. If clams aren’t to your liking, there’s Crispy Sweetbreads with Pear Ravioli, Sautéed
Wild Mushrooms, Pea Greens & Cèpe Sauce. However, being a lover of all things fromage, I opted for the
Prosciutto with Gouda, Fig & Balsamic Crepe & Holbrook Farms Winter Greens while my husband went
low-key with the Butternut Squash Soup with Wild Mushrooms & Pecan Crostini.
FOOD HOLIDAYS
National Cordon Bleu Day
April 4th, 2013
Cordon bleu -- a classic "blue ribbon"
French dish of chicken, ham and
Swiss cheese. Tre magnifique!
FOOD HOLIDAYS
National Raisin and Spice
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French Cuisine is the Star at Bernard’s Restaurant in Ridgefield...
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Bar Day
April 5th, 2013
Ummmm...you can almost smell the
sweet raisins and spices, just like you
did as a kid in your mom's kitchen.
Takin' you back? Celebrate with a
batch of raisin and spice bars.
FOOD HOLIDAYS
National Caramel Popcorn
Day
April 6th, 2013
2
hours to go.
Amuse-bouche: Bresaola with arugula on a minature 2-inch bun
FOOD HOLIDAYS
Often, a chef will offer his guests a glimpse into his artistry, showmanship and nuances of the cuisine … a
momentary peek, if you will, into the mind of a culinary master. Chef Bernard selected as his amuse-bouche
offering a miniscule bite of bresaola with arugula sandwiched between a miniature homemade bun (about
2-inches long). And while it probably isn’t polite to refer to it with terms such as “adorable” and “cute,” this is
exactly what it was, while simultaneously being a perfect little bite that brought a smile to my face.
National Coffee Cake Day
April 7th, 2013
2
While this was our first visit to the restaurant, if our introduction by way of an amuse-bouche and appetizers
was a true barometer of what lay ahead, the evening promised to be a successful jaunt through the French
culinary landscape via Ridgefield.
days to go.
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Butternut squash soup with wild mushrooms and pecan crostini
The butternut squash soup was grand in its understated simplicity. Accented with pecans for a textural slant,
the velvety richness possessed a slide-down-your-throat quality that practically begged you to close your
eyes as your taste buds became immersed in its thick blanket of smoothness.
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Prosciutto with Gouda, fig & balsamic crepe with Holbrook Farms winter greens
Thinly sliced folds of prosciutto—fragrant, slightly salty, balanced and sharp—was the foundation for the
lightly dressed greens. Next to the field of greens, the gouda, fig and balsamic crepe held court with its crispy
layers beckoning me to come hither. The gently melted cheese blended with the fig and balsamic and,
together, the taste was très magnifique.
The Gouda, fig and balsamic crepe
While the appetizers arrived at the table in a timely manner, it took a disproportionately longer time for the
entrées to arrive. However, once they did, the wait was all but forgotten. The Sautéed Tile Fish which my
husband ordered was a striking dish, sitting atop a vibrant patch of verge sauce. Accompanying it on the plate
was a bundle of Mediterranean couscous and chorizo encircled in a thin strip of grilled zucchini. It made for
an artful presentation but more importantly it made for an enjoyable plate.
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Sautéed tile fish, Mediterranean couscous & chorizo, verge sauce
The enjoyment didn’t end there.
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Short ribs and sirloin duo
While I initially ordered the Apple Ridge Farm Trio of Sautéed Petites Filet Mignon, Braised Shank
wrapped in Pancetta & Bone Marrow, Black Garlic Gnocchi, Purple Carrots, Haricot Verts and Wild
Mushrooms in Red Wine Sauce, I was disappointed to find out later that my trio would be cut down to a duo
and substituted as the kitchen had run out of my selection. Salivating, I accepted the duo replacement that
was offered which consisted of Short Ribs and Sirloin, but did little to hide my disappointment. However, all
was not lost. As my knife and fork easily slid into the short ribs, I said a prayer of thanks and took my first bite.
Heaven in a red wine sauce. What more can you say about meat that is so heartbreakingly tender that it
simply surrenders to your tongue? It was fabulous. As was the sirloin which, while not as tender, was infused
with such flavor that I wanted to chew it slowly and languidly to savor every bite. The black garlic gnocchi and
purple carrots were no less phenomenal.
Pear Almond Tart
As with the dinner menu, so too does the dessert menu change daily and there are a number of different
items you could find from one day to the next. On this visit, everything on the dessert menu looked tempting.
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However, as in life, hard and fast decisions needed to be made. I selected the Thin Apple Tart with Caramel
Ice Cream while my husband chose the Pear Almond Tart. Since he is not a fan of the cinnamon ice cream
that is served with the tart, he opted instead for the Sexy Vanilla ice cream in its place.
Thin Apple Tart with Caramel Ice Cream
An aside about the ice cream and sorbet selections: They’re homemade! The selections on hand for this
evening were as follows: [ICE CREAM] vanilla, cinnamon, mint, caramel, sexy vanilla (with cookie crumbles
and chocolate chips), malt chocolate, coffee, and coconut; [SORBET] raspberry, pineapple, mango, mixed
berries, fruit, cantaloupe, and citrus.
The aromatic and indulgent pear almond tart was more than a delight to the palate; it had eye appeal as well.
It was cleverly designed to pay homage to the pear itself with the pastry crafted to resemble the shape of a
pear. A mass of thinly sliced apples swirled and conjoined to form the wonderfully alluring thin apple tart. One
bite and the drama unfolded on my tongue. Each thin layer of apple was its own entity, yet worked in
complete harmony with its neighboring layer. Together, they formed a bond of subtle magnificence. If only
every dessert could be this quietly unassuming …
Bernard’s has earned countless accolades for one very good reason: they are deserving of them. The
restaurant has a lot going for it: a warm and inviting atmosphere; a menu that leaves little doubt as to Chef
Bernard’s culinary flair; cuisine that others only dare to imitate; and, soon, it will have you, as it had me, from
the first bite to the last.
Bernard’s Restaurant is open 6 days a week Tue.-Sat. 12p-2:30 for Lunch; Tue.-Thur. 6p-9p, Fri.-Sat. 6p-10p, Sun.
5p-8p for Dinner; Sun. 12p-2:30p for Brunch.
Bernard’s Restaurant, 20 West Lane, Ridgefield, CT 06877 /
203-438-8282
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