OK. This is an awesome French restaurant in Eagle, ID, just west of Boise. I know of no other French restaurant in the area of this caliber. Definitely a 5-Star restaurant! It really replaces Le Café de Paris and Andrea’s. Both of which have closed. Great interior ambiance – like sitting in a French café. The patio offers seating also, but on our visit, it was very hot. You may also have live music on the patio. It would be best to call for reservations if you decide to go. Both Chef Franck and his wife Michelle are very warm, charming and interesting. Anxious to answer question you may have. Here is some of the dishes we had and they were awesome. Delicious! Beautifully presented. Enjoy. We did. We’ll be back! Left-Click any of these photos to see them enlarged.
Yesterday we went to the 3rd Annual Marsing (ID) Chamber of Commerce Wine & Art in the Park (Wine and Art in the Park).
There were other things beside wine. Good food, for one. And food venders with their products. Their balsamic is but one. And it is delicious. Look at, Celia’s Gourmet Foods, where you can get some really fantastic balsamic vinegars, including a Blackberry Ginger Balsamic that I am using on a Slow Cooked Pork Roast as we speak! Yes, I know. This is not exactly an Idaho product. Close. Bend, Oregon is where it is from, but they do have retailers here in the Boise vicinity. Check their link in the sidebar or above.
Here is some information from Dennis and Lorna La Celle, the Idaho contacts.
Our Balsamic Vinegar supplier began their artisan vinegar company in 1889. Located in the Modena area of Italy surrounded by rural farmlands. Prepared using ancient traditional procedures, the process begins with careful selection of the Lambrusco and Trebbiano grapes. They are ideal for the high sugar content required for production. These grapes are pressed and the resulting juice called “must” is heated in copper cauldrons until the volume is reduced through evaporation to about 40% of the original weight. The liquid is then decanted into wooden barrels (chestnut, oak, juniper and cherry) and left to age and transform into vinegar. As time goes by, part of the liquid evaporates and part of the liquid is absorbed into the wood. The liquid is transferred into smaller barrels while the new “must” is added to “top off” the bigger barrel. And so continues the process.
Our Balsamic Vinegars are a true artisan quality product from centuries old recipes with no added sugars or starches…We are very proud to be pioneering these products in the wonderful town of Bend located in the high desert area of Central Oregon.
In Idaho, find them at Celia’s Gourmet Foods, Dennis & Lorna La Celle, Nampa, Idaho (208) 571-1485 or firstname.lastname@example.org. They are also on FaceBook as Mamacelias.
And here is an awesome dinner that we made to rty out the Blackberry-Ginger Balsamic.