4/5 Kristi A. 6 months ago on Google
My
dining
experience
at
Parc
was
a
study
in
contrasts.
The
restaurant
effortlessly
exuded
an
enchanting
atmosphere,
and
the
service
was
nothing
short
of
exceptional.
However,
the
culinary
offerings
left
me
with
mixed
feelings.
As
a
relative
newcomer
to
the
world
of
French
cuisine,
my
anticipation
was
palpable.
I
had
heard
laudatory
tales
of
French
culinary
mastery
and,
despite
my
background
mainly
in
the
realms
of
Asian
and
Latin
American
flavors,
I
was
eager
to
explore
this
uncharted
territory.
I
had
previously
eaten
at
a
Thai-French
fusion
restaurant
which
was
phenomenal.
The
culinary
journey
began
on
a
promising
note
with
a
rich
and
velvety
hot
chocolate,
setting
high
expectations.
Yet,
the
accompaniment
of
bread,
far
from
the
freshly
baked,
crusty
delight
I
had
hoped
for,
was
a
somewhat
lackluster
start.
The
butternut
squash
soup
that
followed,
although
warm
and
hearty,
came
across
as
somewhat
unadventurous,
akin
to
a
comforting
baby
food
adorned
with
scattered
nuts.
The
leeks
in
vinaigrette,
while
commendable
in
theory,
failed
to
enthrall,
leaving
me
yearning
for
a
more
substantial
salad
to
showcase
the
vinaigrette's
potential.
A
venture
into
the
stereotypical
realm
of
French
gastronomy
compelled
me
to
try
the
escargot,
a
dish
known
for
its
iconic
status.
The
buttery
sauce
was
nothing
short
of
delectable,
yet
the
escargot
itself,
with
its
earthy
undertones,
proved
an
acquired
taste,
reaffirming
the
uniqueness
of
French
culinary
traditions.
The
crescendo
of
the
meal
arrived
with
the
Mediterranean
Sea
bass,
characterized
by
its
delightfully
crispy
skin
and
tender,
delicately
seasoned
flesh.
A
side
of
bean
salad
breathed
life
into
the
proceedings,
marking
the
pinnacle
of
the
evening's
culinary
performance.
Although
I
may
not
rush
to
revisit
Parc,
my
sojourn
into
French
cuisine
was
an
enlightening
one.
It
bestowed
upon
me
a
deeper
appreciation
for
the
subtleties
of
this
culinary
art,
even
as
my
palate
remains
loyal
to
the
vibrant
and
spicy
flavors
of
Asian
and
Latin
American
cuisines.
This
endeavor
was,
in
essence,
a
gateway
to
a
unique
culinary
culture
that,
while
occasionally
enigmatic,
offers
a
distinctive
perspective
on
the
world
of
dining.
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