Oysters Poached in Cream with Lardons and Leeks
photo by Robb Walsh

Oysters Poached in Cream with Lardons and Leeks

Just because the season for raw oysters is ending doesn't mean we won't be eating oysters anymore. I had the best cooked oysters in recent memory for lunch yesterday. They were poached in cream that had been flavored with bacon and leeks and served over puff pastry. And they were prepared by none other than the legendary Chef Georges Guy. My dining companion had a duck confit salad--tossed greens beside a confit duck leg with crunchy skin served with crispy brown slices of potatoes cooked in duck fat.

Georges and his wife Monique said they were going to retire after they closed Chez Georges on Westheimer, where Feast is now located, but evidently they got restless and decided to open a teeny weeny little restaurant where they could feed their friends. The Georges new cafe is called La Brocante, which means "flea market" in French. The name refers to the "fake antiques" with are on display throughout the space. Monique waits tables and sells the knick-knacks. La Brocante is located at 2825 S. Kirkwood, just south of Westheimer. It's only been open a few weeks, but it's already crowded at lunchtime.

-Robb Walsh

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