Le Rivage has been around for almost two decades, remaining true to chef/owner Paul Collange’s vision of preserving traditional bistro recipes. While other establishments mix a few traditional favorites into their menus — primarily popular stews such as Beef Bourguignon (beef, Burgundy wine, pearl onions, bacon), Bouillabaisse (fish and seafood stew in tomato-white wine-Pernod) and Coq au Vin (chicken, mushrooms, bacon, red wine) — Le Rivage respects tradition by offering a wide range of more obscure dishes that require pro expertise as a Saucier (sauce and saute chef) and a Rottiseur (meat roaster).
Every a la carte item is on the $55 complete dinner menu, with a few upcharges for specialty items (do the math before you order). Begin your dinner decadently with rich Lobster Bisque, velvet-y chilled Vichyssoise (cream of leek and potato), or French Onion Soup topped with a thick pillow of gratinéed cheese.
If you yen for even more decadence, go for the Escargot in traditional garlic parsley-butter aplenty, tangy, creamy goat cheese crêpe, a lovely plate of smoked salmon with garnishes, and classic French Paté with caramelized onion jam and cornichons (tiny pickled gherkins), For lovers of Foie Gras (guilty, as charged), you can choose between a Torchon (a cylindrical slice of poached, salt-cured foie gras) or Poelé, a pan-seared slice of the delicacy served in a Port reduction. Next time, the Main Event: Chef Paul’s sexy plates!
