Admittedly, Le Crocodile restaurant is best-suited for a romantic date night, but it still feels welcoming toward a family.
This is Big and Little’s first oyster since their original oyster experience on the Cape. When we order oysters, the first thing I notice is wayward shell fragments and how easy it is to remove the meat from the shell. Le Crocodile passed! The kids seemed to have taken to the flavor, since both expressed disappointment (not quite what I’d describe as a tantrum, but the emotion was real) when the half dozen we ordered quickly disappeared. In addition, we introduced the kids to pate … ‘Chicken Liver Pâté with Cassis Gelée’ to be exact.
Big and Dad split the ‘Roast Chicken with Herb Jus and Frites.’ It was tender. The broth was exceptional and soaked into the bottom of the fries for an added layer of flavor. We’re a crunchy fry family, but this was a worthy exception.
Little ordered trout almondine – the textures were divine. The trout was flaky and the almonds were crunchy. The surprise winner was the smoked trout roe – little flavor pops in your mouth. Besides being delicious, bonus points for the fun factor.
I ordered the scallops. They were crudo and delicately flavored. The flavors were beautifully balanced. The portion was small portion, so it’s perfect if you’re looking for a light meal.
During our next visit, we experienced the brunch menu. There is something to be said for consistency, and again, the oysters were perfectly prepared (yes … we learned from our last experience and ordered a full dozen) and the roasted chicken did not disappoint our memories. For the appetizer, we decided to try the ‘Jonah Crab with Avocado and Yuzu Kosho.’ It was a delicately flavored dish with a range of textures.
I tried the ‘Cheddar, Caramelized Onion and Mushroom’ quiche, and while it was good, my favorite part of the meal was the accompanying salad. A variety of fresh, colorful, and whole lettuce leaves were dressed with a simple, yet beautifully flavored, vinaigrette. Etiquette tip for the day … cutting your lettuce is considered rude in France. Instead, use your knife and fork to fold the lettuce leaf into a little parcel that can be eaten in a single bite.
