Restaurant
La Régalade
October 1, 2008
French bistro plays the French card on the North Shore and excels. Dive straight in with crab or shrimp rémoulade (with green beans and avocado) in a light yogurt, mustard, and dill dressing. Alternately, unadulterated tomatoes topping a flaky parmesan tart is a simple but elegant beginning, paired with frisée salad dressed with black-olive tapenade. House-made pâtés are rustic and flavourful—and come accompanied by a jar of cornichons. Try the signature beef bourguignon or navarin d’agneau with ethereal whipped potatoes—both served en cocotte. The lemon tart, too, is wonderful and complements their rich entrées.
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