Saveur
editor in chief James Oseland names his 10 great places to master the art of French eating, including Joel Robuchon, Le Bec-Fin and Portland Maine's own Evangeline:
"Chef Erik Desjarlais describes his menu as 'rock and roll French,' and he's spot-on. At Evangeline, nose-to-tail dining meets French technique: Think crispy roasted calf brains and roasted beef shins with warm marrow for spreading on crusty bread," Oseland says. "Dishes are built from the ground up with the highest-quality ingredients and with an eye toward what's local, seasonal and ripe for experimentation." Oseland suggests the poulet à la moutarde, served with royal trumpet mushrooms and slow-cooked onions, for "a deeply soothing yet palate-awakening dish."Erik Desjarlais deserves this national recognition as one of the country's great French Chefs. He has demonstrated understanding of the foundations of classic techniques, and continues to show innovation in his dishes.
Congratulations, Erik!
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