Cuisine:

• Others
• French

Restaurant Bonne Soiree Description:
Though it's hidden away in a downtown courtyard, food and wine connoisseurs line up for Bonne Soirée's ten tables every night. The décor, service and food are designed by the husband-wife owners to evoke a French country dining room, and once seated, you will completely forget you're in the American South. Chef Chip Smith's seasonal dishes, inspired by travels throughout southwest France, include appetizers such as terrine of capon, and a buttery-crusted porcini Gruyère tart. On any given evening you may find duckling---the breast roasted and the thigh braised in red wine---accented with tender baby turnips and fresh pearl onions, rabbit stewed with preserved lemons served on house-made fettuccine, and a juicy pork loin roast with bacon-wrapped prunes and spätzle. The restaurant is known for its decadent chocolate pot de crème, but don't overlook the pastries. Walnut pithiviers with fresh plums and a classic Dobos torte are standouts. Floor manager Tina Vaughn, a former Broadway actress who claims to have fallen in love with chef Smith at first bite of his food, is a most gracious hostess, and knows her way around the well-chosen wine list of unusual bottles, primarily from small vineyards in Bordeaux, Bergerac and Cahors. Don't pass up an opportunity to let Vaughn steer you to the perfect pairing for each course.


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