The expression “save the best for last” is definitely indicative of my experience at La Panetiere in Rye. This is guest blogger Michele Curran and this is my final review for restaurant week. I visited so many different restaurants and this one was probably my favorite. La Panetiere was opened in 1986 but the building dates back to the 1800’s. It was once the home of a ship builder and the home has been transformed in the likeness of Provence. The ambiance and decor is very warm and welcoming, the bread cabinet (Panetiere) greets you as if you were at home.
This restaurant boasts products from market gardeners, fishermen, free-range poultry farmers and other local purveyors. We were seated in the cozy dining room, in wing back chairs that reminded me of my grandmother’s dining room. I was impressed with the decor and loved my salt and pepper shakers. As I have recently renovated my own home to reflect a country decor, this was a comfortable setting for me.
My next favorite item was the butter! There was this tiny jar on our table and the waiter came over and flipped the top up to reveal, butter!
The menu offered and array of choices and I chose the Maya Shrimp Alhinho, grilled prawns, israeli couscous with mint and red curry as my appetizer. The combination of the flavors, the couscous, mint, and the curry with the shrimp was perfection.
My mother chose the Aromatic Seasonal Salad with breakfast radish, pickled carrots, cippolini onions, cranberries, endive spears, and chestnuts. A delightfully fresh salad, excellent first course.
Not only was the staff pleasant, but the guests in the dining room seemed to be having a wonderful time. The table behind me noticed my picture taking and asked if I was blogging, and we engaged in a nice conversation about our dining experience.
As an Entree, I selected the Papardelle with short ribs, hen of the wood mushrooms, pecorino, and ground pepper. This was not only the perfect portion, but the short ribs melted in your mouth. I love this type of dish and if you read my previous blog, I had a similar dish at another restaurant. I love seeing the different ways each chef will prepare an almost identical dish. This one was just as different and amazing as the last one.
My mother selected the Boneless Amish Chicken which was a roasted breast with jalapeño mousseline of fingerling potatoes, grilled asparagus and sage jus. The chicken was juicy and fresh and the mousseline added to the already delectable flavor that the sage jus brought to the dish.
After our entrees, it seemed near impossible to eat anymore, but we still had dessert. Mother opted for the fruit plate and I a little Earl Grey tea to compliment my Chocorange, an almond dacquoise, orange creme brûlée, light chocolate ganache. Divine.
La Panetiere exceeded my expectations and was a wonderful close to Hudson Valley Restaurant Week for me.