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Thursday, December 21, 2017

A Peachy's Pick Since 2014, Paname Fall 2017 Our Coverage Sponsored by Fresh Origins

Oooh la la Escargot de Bourgogne by Bernard!
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Once a week escargots from Bourgone, France arrive at Paname and that is reason enough to go visit owner Bernard Ros!  It's not who you know, it's Whom You Know and Paname was last featured in 2014, when it earned a spot in Peachy's Picks:
We were delighted to recently return, and we first met these lovely escargot which are intelligently resting in baby bliss potatoes that are first poached, an innovation new to us.
The presentations at Paname are thoughtful and aesthetically motivated.
The little bastions of snaily deliciousness were an impressive commencement to our meal.
Don't hate them because they're beautiful.
They were more than happy to smile for some glamour shots to meet you.
The other appetizer we tried was a suggestion of Bernard's: Crab Cakes with Remoulade sauce, and the sauce was simply divine.  The crab cakes were delicious, warm and fresh, and we like that there is French television at the bar area.  As you may recall, the name Paname is a slang term for Paris.
The Caesar Salad of Paname is one of the best Caesar salads we've had recently, and we reveled in its simplicity.  Fresh and nicely chopped, this green wonder was properly seasoned and we even liked both the dressing and the croutons.  A classic.
One of our favorites this visit was the Lobster Ravioli in a light coral cream sauce.  Actually, it was our total favorite.  Coral is the bones of the shrimp and the sauce also boasts a terrific Cognac kick.  The lobster is sourced from Maine and this is something you should try.  The peas give it nice color.
The fish entree we chose was the Sauteed Shrimp Vadouvan (a French curry) in a Potato Nest on a Bed of Rice.  The festive presentation especially lends itself to the current holiday season and the French Curry was a lovely medium, not too mild and not too fiery.  You will notice two apostrophes - the red is pepper and the green is peas.  Depending on which way you look at it, it could also be a virgule, a comma in French!
It was quite tasty and an absolutely original presentation.
The carnivorous endeavor we ordered for an entree was the Niman Ranch Pork Scallopini with wild mushroom cream sauce, an intoxicating array of goodness that particularly hits the spot on a cold day.
Every bite was simply sensational in terms of flavor and tenderness and we also liked the multi-color carrots.  The elevated taste will wow you too!
Bernard told us the most popular entree, which we must try, is the Sauteed Cod Fish.
In general, cod fish can lack a wow factor, but not at Paname where you will find Cod Fish in pizzazz!  The Nicoise Tomato Fondant is a brilliant pairing to enliven the fish to impress you.
Steamed asparagus is a side not to be ignored and the artful red and green virgules arrive alongside.
Finally, an artfully constructed thin crust apple tart was the ideal conclusion to a night of wonderful French fare.  Baked apple and chocolate suace is a winner with cream!

Paname continues to be Highly Recommended by Whom You Know.

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