Friday, November 22, 2013
Xiao Bao turns into a French bistro this Saturday night
by Stephanie Barna
on Fri, Nov 22, 2013 at 12:28 PM
Xiao Bao Biscuit
will embrace the French influence on Vietnam by delving into classic French cuisine. And we're not talking banh mis.
Chef Josh Walker tells us he'll be putting together a menu of classic fare with tartines, chicory salad with sweetbreads and lardons, foie gras on housemade brioche with a local kiwi jam, rabbit cassoulet, red wine-braised lamb shank, pommes frittes and mussels, and vadouvan-spiced lentil soup.
The menu will be served alacarte from 5:30 until 10 p.m. on Saturday night, with French jams setting the mood.
They'll be uncorking (or unscrewing) bottles of the new Beaujolais, which Wine Spectator
says "seems to have a little bit more grip and length to it than is typical for the wine, recommending it for food as well as for sipping."
Whether you care about the yearly release of Beaujolais Nouveau or not, a new celebration of the young French red wine is cropping up in Charleston this weekend, and you need to be there.