It’s been a while since we went to Felix and I admit that my motivation to go there was to try their cassoulet that won best cassoulet in 2016 and 2017. Cassoulet is a white bean stew that has gained popularity in the US after D’Artagnan, the purveyor of meat and poultry started to organize and annual cassoulet war in New York. Historically, it is said that cassoulet was created in Castelnaudary (South West of France), with duck confit, pork shoulder and sausage while the city was besieged and people were asked to bring whatever ingredients they had to prepare a stew and feed the soldiers. At Felix, the cassoulet of Chef Pierre Landet will take 25 minutes to be ready for you and will come piping hot in a classic bowl. Comforting, it was however a bit soupy and quite salty (it was better reheated the next day), and the beans were not cooked all the way unfortunately.
Besides cassoulet, Felix offers other classic French dishes like the duck confit, foie gras, soupe a l’oignon (French onion soup) or the escargots that were pretty good (I could not resist dipping some bread into the butter sauce…). However, if you are vegetarian, you are going to be limited to few choices like the goat cheese salad (salad de chèvre chaud), the beet carpaccio or the cheese plate that is always a nice option, unless you are vegan!
But I guess the best part was dessert: they have one of the best tarte tatin in the City: buttery and caramelized, it is fantastic!
The food at Felix was good but I admit that I was expecting a bit more from the cassoulet that is not for me the best: I prefer La Sirene, although it does not have a garlic sausage or Benoit, where Alain Ducasse serves a great version of it. I should mention that we got there early and it was great because quieter, although the music was loud and as the evening went on, the noise level went unfortunately up…So, Felix is not a bad place for some classic French cuisine, especially if you like sceney restaurants…
Enjoy (I still did)!
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Felix - 340 W Broadway, New York, NY 10013