French Restaurants near Vergennes, VT

“Quaint and comfortable, small town eatery with super professional and friendly staff and delicious, although limited, menu. Doesn't matter though...the ambiance and quality totally make up for it. The plate presentation is culinary grade and the flavors are devine but a little pricey for the portions, but all is forgiven for the tough times and raising costs in Vermont. My steak was a poor cut, seeming some porter or strip and quite slot of gristle, but prepared as I asked.“

“Restaurant Review: Tourterelle Restaurant and Inn - New Haven VT--With a wealth of dining experiences spanning prestigious restaurants across France and private dinners hosted by Michelin-starred French-trained chefs, my interest was piqued by a quaint establishment nestled in New Haven, Vermont. Helmed by Chef Bill Snell, whose culinary background differs from the conventional extensive training, the restaurant offers French country cuisine. I'm pleased to share that my visit left me thoroughly impressed.--As a seasoned traveler having explored 68 countries and 36 states, I approach restaurant reviews with a clear criterion: Taste, Presentation, and Service. My goal is to provide an impartial perspective, highlighting both the commendable and deficient aspects of dining establishments.--Upon approaching the restaurant, the ambiance evokes the warmth of dining in a friend's home. The decor strikes a balance between classic and contemporary elements, reminiscent of a country farmhouse. The well-spaced seating arrangement caters to intimate dinners or group gatherings. Additionally, the establishment boasts a charming event space at the rear, seamlessly accommodating occasions such as weddings without intruding on the dining experience.--Turning to the menu, while I found it enticing overall, there were notable shortcomings. A broader selection of meat options, such as chicken and pork, would have enhanced its appeal. Classic French dishes like Cassoulet or Chicken Fricassee could have lent a fitting touch to the countryside setting. Furthermore, the appetizer choices were somewhat limited, warranting expansion.--The initial offering of bread fell short of expectations, exhibiting a burnt exterior and lacking flavor. However, my focus remained on the main offerings rather than the bread service.--The Oysters, presented in a classic manner, impressed with their freshness and flavor. The champagne mignonette provided a unique twist, although I found it slightly divergent from the traditional French preparation. A garnish akin to that depicted on the restaurant's website would have further elevated the presentation.--The House Salad was a highlight, skillfully blending chevre, plums, and pecans to create a delightful medley of flavors and textures.--While the Tagliatelle showcased exceptional homemade pasta, the accompanying Ragu failed to deliver the expected richness and depth characteristic of traditional French cuisine. The sauce lacked complexity, predominantly showcasing the flavor of beef without achieving the desired wow factor.--In contrast, the Bouillabaisse exceeded expectations. From its impeccable presentation to the harmonious blend of seafood, each element contributed to a sensory delight. The inclusion of a Spicy Red Curry stew added a captivating twist, enhancing the dish with its robust flavors and subtle kick. The Saffron Aioli, served alongside crostini, provided a creamy and velvety complement, accentuating the dish's overall appeal.--In summary, while Chef Snell may not rival Michelin-starred counterparts, his technical prowess shines through in the meticulous presentation, bold flavors, and intricate dishes offered at the restaurant. I wholeheartedly recommend this establishment for a memorable dining experience.“