Snout to Foot at La Charcuterie
With a small chalkboard that posts the menu for the day, don't come to La Charcuterie for an extensive menu. Instead come for a small list of well prepared dishes, many consisting of the "less popular" parts of the animal. For obvious reasons, the menu is heavy on the delicacies that you'll find in your neighborhood French charcuterie. It's a two person operation with each dish made with care by one chef in the small, open kitchen and the boisterous François serving and smoozing and smoking with the clientele in the front of the house. For an entrée, I had Salade de Museau, pig snout cooked and chilled and marinated in vinaigrette. I followed that with fried pig's feet and gravy. Two items that I'd never had, but thanks to La Charcuterie, I'll be seeking them out again.
By Derek Noll
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