Cuisine:

• French
• Diner
• Fine Dining
• Banquet

Le Relais Restaurant Description:
Le Relais is Louisville's only French restaurant, so when you are craving escargots de Bourgogne or bouillabaisse, land here. (Lindbergh did, in the Spirit of St. Louis, in 1927.) Although it looks very Lindbergh era, the restaurant actually is of a more recent moment. A deck with wicker furniture overlooks Bowman Field runways, where prop planes, private jets and hot air balloons take off and land. The French classics are artfully executed by chef Daniel Stage, and the notable wine list is anchored by Burgundies and Bordeaux. In all, the list is about half French and about forty percent American, with the balance spread around Australia, Italy and New Zealand. Half bottles---50 to 70 or so---make life nice for the solo diner. Among the starters are pâté du chef served with cornichons and Dijon mustard and blue mussels steamed with shallots, white wine and cream. (Accommodating servers will bring more crusty baguette slices so you won't waste any of the sauce.) Red oak lettuce with goat cheese and hazelnuts or haricots verts with tarragon whole grain Dijon vinaigrette are top salad choices. Signature main dishes are the veal chop with mustard sauce, saffron-scented bouillabaisse and bacon-wrapped sea scallops served on pistachio couscous. The best way to conclude an evening at Le Relais is with the classic tarte Tatin and a snifter of Calvados. Or a good port could accompany a fine cheese plate. You'll want to linger and enjoy the nostalgic charm.


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