Beauty and the Feast: Deuxave
Modern French cuisine is globally revered for its ability to be artful, flavorful, and innovative on the foundation of only the best ingredients. I’m always eager to try a new place with a modern menu. The meals are not only delicious, but they are also esthetically beautiful. Since I’m unfortunately not in France often, it’s a personal mission to find innovative French culinary experiences locally.
Sometimes, you just want more in life than a Trader Jacques frozen appetizer.
Recently, Boston’s award-winning restaurant, Deuxave (pronounced doo-auve), dazzled me with an evening of exquisite dining. Led by Executive Chef Chris Coombs, a culinary master who is no stranger to the likes of Food Network, the menu boasts an impressive lineup of modern French fare and an equally remarkable wine selection. Deuxave is “strongly rooted in the nouvelle techniques of contemporary French cuisine, married with the splendor of American ingredients in a refined setting,” as Coombs’ personal website describes. You may also recognize Coomb’s name from another beloved Boston eatery, Boston Chops. Passionate about the culinary world since eleven years old, it’s no wonder that Coombs is a leading innovative fixture across the gastronomic landscape.
At Deuxave, the atmosphere may be refined, but the gastronomy excites. If you’re familiar with the classic tale, Beauty and the Beast, I felt like Belle during the Be Our Guest number in Disney’s beloved cartoon adaptation. Throughout the entire experience I was positive a debonair singing candelabra would descend from the ceiling with a troupe of cancan backup dancing utensils telling me to ‘try the foie gras because it’s delicious’. I got the royal treatment, never without something wonderful to eat or drink in hand. The relaxed and knowledgeable staff treated my party like we were the only people dining on a bustling Saturday night. They were attentive to our needs, offering honest advice and opinion when requested, yet yielding the necessary refreshing space, affording my table to happily converse with one another over our scrumptious fare. Good food and conversation. If that’s not textbook French mentality, then I forfeit my francophile card.
So, what did I have the pleasure of trying at Deuxave? See for yourself below.
Go ahead. Savor with those beautiful eyes of yours. I won’t judge.
Must try menu items are the Bubble Bath cocktail and the Seared Hudson Valley Foie Gras. The Bubble Bath is lavender Infused Sipsmith London Dry Gin, lemon, and bubbles. Sure, I am a gin lover, but this cocktail would delight even the harshest gin critic. The foie gras. Oh, the foie gras! If I ever win the lottery, I am having this prepared for me every day. The Seared Hudson Valley Foie Gras has fig and fennel seed buns, Villa Manodori balsamic vinegar, fresh figs, and fennel. This delectable starter is the archetype for flavor and texture relationships. The soft, salty foie gras paired with the sweet and chewy fig with just the subtlest crunch from the fennel was a religious experience inside my mouth.
Artful presentation. Sophisticated recipes. Robust flavors flawlessly paired with fascinating textures. All of which further validate my shameless adoration and high expectation for fine dining. Kudos to the entire Deuxave team for running an efficient, innovative, and most importantly, delicious establishment. Will I return for more? You bet- course by course, one by one, ‘Til I shout, “enough I’m done!” I’ll be their guest, be their guest, be their guest!
À la prochaine!
371 Commonwealth Avenue
Boston, MA 02115