Andre's Bouchee

Signature Dish: Duck Confit

Chef starts with Maple Leaf Farm duck leg, slow cooks it over two hours in duck fat, gives it a crispy coating with a finishing sizzle in the oven and finally tops it with a garlic-parsley butter. It comes accompanied by duck-fat-fried potatoes and a thoroughly satisfied feeling--particularly with a Santa Lucia Highland Pinot from the deep wine list. 

This cozy locals’ favorite offers dern menu based on local ingredients. The wine list is superlative; the atmosphere magnetic; the ownership warm, enthusiastic and attentive. On the very short list of very best French in the area. The scallops are spectacular. 

• Tags:
• city:carmel
• cuisine:european