Located in Rye, New York since 1985, La Panetière (the bread cabinet) Restaurant has been delivering the gourmet experience of Provence to critical acclaim. With accolades that include 15 consecutive years as a recipient of AAA’s prestigious Four Diamond Award, expectations were rightfully high and La Panetière did not disappoint.
The restaurant's ambiance and decor is truly reminiscent of a trip through Provence and the cuisine presented is a cornucopia of the best local ingredients available from market-gardeners, fishermen, free-range poultry farmers and other purveyors of authentic products.
Moving from the charming bar where we had been enjoying a glass of sauvignon blanc toward the inviting dining room, the attention to authentic Provencal detail started becoming more and more apparent—like being transported to a different time and a different place.
To kick start our taste buds, we were presented with a unique amuse bouche of Cucumber Soup with key lime cream—a tangy and interesting beginning. What quickly followed was the Mosaïc of Carpaccio “Surf And Turf” (beef, tuna, salmon, scallops and halibut with a ginger mayonnaise and basil oil). This very creative appetizer was not only delicious, but the presentation was inspired and ultimately sent the palate reeling. Continuing down the path of enlightenment, it was the Duo of Foie Gras, Seared and Confit (served with lingonberry chutney and mimosa salad) that came next. Both presentations were executed to perfection and sang of freshness.
Moving onto the some samplings from the sea, the Sizzling, Fragrant Casserole of Maine Lobster (Meyer lemon, chive butter, piquillos and fresh almonds) and the George Bank Seared Sea Scallops (diced tomatoes, capers, croutons, fines herbes and primevaire of vegetables) were both exquisite. The overwhelming freshness of each and every component, each and every time, was the thing that truly brought this meal to life.
To segue into the entrees, we eagerly dove into the Crisp Sweetbreads of Veal (virtual corn risotto, spring onions and forest mushrooms). This was another superstar of a dish that continued to showcase the creativity of the chef alongside the use of fresh, local fare.
The entrees proceeded with a Deboned Rack of Lamb (with stuffed vegetables including tomato Provencal, a stuffed potato and a zucchini flower stuffed with zucchini mousse) and Medallions of Veal (fresh asparagus, ricotta cheese, stuffed tomato and pomme soufflé). Paired with an exquisite cabernet sauvignon from the well endowed wine cellar, this was a fitting and satisfying main act.
For the finale we happily indulged in a delicious profiterole, the Chocolate Soufflé (served with vanilla ice cream) and the Summer Berries Prelude (layer of financier cake, summer berries crème brûlée and passion fruit sorbet), set alongside a magnificent and highly recommended dessert wine.
By every measure, dining at La Panetière is an experience in world class cuisine. Take your friend, your spouse or even your accountant—just get in the car and go to La Panetière… you will not be disappointed.