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Sel Et Poivre
212-587-5780
853 Lexington Avenue
New York, NY, 10065 Between 64th and 65th Streets
Sel Et Poivre
“The Perfect Setting For A Fine Romance”
On a wonderfully mild evening in the beginning of March I was invited to a very different Dinner experience. I received an email saying that there will be a dinner held in a french restaurant on the Upper East Side called Sel Et Poivre for several popular food websites,
and would I like to attend and review the restaurant?
Of course without much thought except for a quick trip to the restaurant’s website http://www.seletpoivrenyc.com/ I was happy to agree.
In this business there are many invitations to attend events so I had a good feeling this was not a setup for a kidnapping.
I arrived at Sel Et Poivre fashionably late not on purpose but mainly because NYC Subways have a way of making you late to things even if you leave early enough to be on time.
The scent of fresh herbs grilled meats, seafood and hearty broths filled the ambient lit charming space upon entering
and my appetite was immediately sparked.
I met with Susan the woman who had arranged this event at a table with 8 writers.
4 on each side leaving the head of the table the only option for seating.
I smiled greeted everyone and humorously, chorted (Awkward) over the years I have reviewed many restaurants and either brought another staff writer along or a date.
The idea of dining with 8 writers was new to me and actually kind of exciting.
We started with Celery Root on a Bed of Red Beets
The combination of flavors inspired me to think more about what I am using when I am cooking at home. Bringing these simple ingredients together and arranging them in a delightful presentation brought a smile to my face not to mention the taste was exquisite.
One of the writers mentioned that she did not like beets and loved this dish and that’s proof enough in the pudding so to speak for me.
“The Perfect Setting For A Fine Romance”
On a wonderfully mild evening in the beginning of March I was invited to a very different Dinner experience. I received an email saying that there will be a dinner held in a french restaurant on the Upper East Side called Sel Et Poivre for several popular food websites,
and would I like to attend and review the restaurant?
Of course without much thought except for a quick trip to the restaurant’s website http://www.seletpoivrenyc.com/ I was happy to agree.
In this business there are many invitations to attend events so I had a good feeling this was not a setup for a kidnapping.
I arrived at Sel Et Poivre fashionably late not on purpose but mainly because NYC Subways have a way of making you late to things even if you leave early enough to be on time.
The scent of fresh herbs grilled meats, seafood and hearty broths filled the ambient lit charming space upon entering
and my appetite was immediately sparked.
I met with Susan the woman who had arranged this event at a table with 8 writers.
4 on each side leaving the head of the table the only option for seating.
I smiled greeted everyone and humorously, chorted (Awkward) over the years I have reviewed many restaurants and either brought another staff writer along or a date.
The idea of dining with 8 writers was new to me and actually kind of exciting.
We started with Celery Root on a Bed of Red Beets
The combination of flavors inspired me to think more about what I am using when I am cooking at home. Bringing these simple ingredients together and arranging them in a delightful presentation brought a smile to my face not to mention the taste was exquisite.
One of the writers mentioned that she did not like beets and loved this dish and that’s proof enough in the pudding so to speak for me.
Next on the menu was Fish Soup - sounds simple enough right?
But how often do you cook a meal at home and get that authentic restaurant taste?
In this case French restaurant, It was served and then accompanied with a brief description by The owner Pamela who along with her husband Chef Christian Schienle have continued a 25 year tradition of Fine French Bistro Cuisine. The soup was served with a plate of roue, baguette slices and shredded swiss and with the help and advice of Pamela we all created tiny boats of the bread and cheese and floated them in the broth - fun!
But also clever as the bread and cheese melted into the soup
adding to the incredible smoky flavor.
But how often do you cook a meal at home and get that authentic restaurant taste?
In this case French restaurant, It was served and then accompanied with a brief description by The owner Pamela who along with her husband Chef Christian Schienle have continued a 25 year tradition of Fine French Bistro Cuisine. The soup was served with a plate of roue, baguette slices and shredded swiss and with the help and advice of Pamela we all created tiny boats of the bread and cheese and floated them in the broth - fun!
But also clever as the bread and cheese melted into the soup
adding to the incredible smoky flavor.
Ok I was now completely over a brief moment of shyness and having a blast
I have also come to see that food writers are not wimpy geeks both the men and women at this table displayed a robust zesty approach to the food that was being served.
And that made me feel right at home.
Brook Trout Almandine, Broccoli and Carrots were next, this was a tasting menu size selection of dishes which worked for me as sometimes a restaurant will serve writers several full course meals and when the food is top quality you and your guest are bound to eat it ;-)
I liked the Trout it was cooked to perfection and had the perfect flaky buttery texture and flavor that I like in a good fish dish - note to self try this at home but don’t expect it to taste like this.
I have also come to see that food writers are not wimpy geeks both the men and women at this table displayed a robust zesty approach to the food that was being served.
And that made me feel right at home.
Brook Trout Almandine, Broccoli and Carrots were next, this was a tasting menu size selection of dishes which worked for me as sometimes a restaurant will serve writers several full course meals and when the food is top quality you and your guest are bound to eat it ;-)
I liked the Trout it was cooked to perfection and had the perfect flaky buttery texture and flavor that I like in a good fish dish - note to self try this at home but don’t expect it to taste like this.
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Ok head up - take a deep breath - take a sip of wine and ask some questions - The gorgeous woman to my right was straight out of a movie. She is the lifestyle editor for El Diario - I kept teasing her and calling it El Diablo, i'm not sure if she got my humor’ to my left were a lovely couple Johnny Prime and his beautiful wife you can read his review on Sel Et Poivre here http://www.johnnyprimesteaks.com/sel-et-poivre/
Are all food writers good looking?
Well they were at this table and hey it just added to my visual.
New Zealand Rack Of Lamb: so tender it almost fell off the delicate bone and melted right in my mouth, also my favorite so far and that’s hard to say with each dish being better than the last.
Profiteroles and Tarte Aux Fruit; Just the perfect dessert and ending to this delightful experience.
Susan I have to thank for inviting me to Sel Et Poivre and of course I must thank the host and our patient and knowledgable waiters for making what may have been an ordinary Wednesday extraordinary. For more information on Sel et Poivre (Salt and Pepper) please take special note of the Game menu as it may be temporary. - Please click here
http://www.seletpoivrenyc.com/
Are all food writers good looking?
Well they were at this table and hey it just added to my visual.
New Zealand Rack Of Lamb: so tender it almost fell off the delicate bone and melted right in my mouth, also my favorite so far and that’s hard to say with each dish being better than the last.
Profiteroles and Tarte Aux Fruit; Just the perfect dessert and ending to this delightful experience.
Susan I have to thank for inviting me to Sel Et Poivre and of course I must thank the host and our patient and knowledgable waiters for making what may have been an ordinary Wednesday extraordinary. For more information on Sel et Poivre (Salt and Pepper) please take special note of the Game menu as it may be temporary. - Please click here
http://www.seletpoivrenyc.com/
Sel et Poivre
Dinner menu
Appetizers
Soupe du jour $9.95
Fish soup $10.50 French onion soup $10.95
Mesclun salad with balsamic vinaigrette $9.95
Country duck pate $10.95
Terrine de Foie Gras with red wine grapes$18.95
Fresh tomato and basil salad $10.95
Crab cake with mixed green salad and ginger sauce $14.95
Arugula, watercress and endive salad with Roquefort cheese $10.95
Assorted cheese plate $14.95
French green bean salad $10.95
Celery root remoulade with red beets $10.95
Escargots with garlic butter and herbs $10.95
Risotto with wild mushrooms and leeks $16.95
Grilled garlic sausage with lentil salad $10.95
Artichoke vinaigrette $11.95
Mussel’s mariniere or a la Provencal with French fries $16.95
Salads
Salad Nicoise $19.95
Chicken salad in balsamic vinegar, pignoli nuts
on a bed of greens$19.95
Prefix menu not available on any promotions
The restaurant is available for private parties, special wine dinners, catering or other festivities.
For more information please ask for Christian.
Grilled salmon filet with white beans and haricots in a white wine sauce $25.95
Skate with lemon, capers and served with basmati rice$23.95
Brook trout Almandine, broccoli and carrots $25.95
Wild Striped Bass with Artichoke Hearts, Fennel and black Olive lemon oil $32.95
Frog legs in a Pernod sauce, wild mushrooms and basmati rice $24.95
Duck a l’orange with wild rice $27.95
Oven roasted chicken, French fries or mashed potatoes$24.95
Pan seared chicken breast served with wild mushroom sauce
and mixed vegetables $23.95
Grilled Chicken Paillard with mesclun Salad and Fench Fries$22.95
Leg of Lamb with haricot verte $25.95
Wiener Schnitzel {Pork} with potato salad $23.95
Pork chop with braised onions, apples in calvados sauce and
Herb roasted potatoes $23.95
Calf’s liver a la Lyonnais with mashed potatoes and broccoli $23.75
Veal kidneys with mustard sauce, boiled potatoes and spinach $22.95
Thin sliced steak frites and salad $21.95
Aged New York sirloin steak with Roquefort or Poivre sauce $33.95
Filet Mignon in a red wine shallot sauce and roasted Yukon Gold Potatoes $34.95
Bistro burger served with French fries $16.95
Sautéed mixed vegetable plate $17.95
Omelette of the day $16.95
Side dishes
Red skin mashed potatoes$7.00 French Fries$7.00, Risotto$8.00, French green beans$8.00 Sautéed Spinach$8.00
Mixed vegetables$8.00
Pastas
Fettuccine with chicken in a creamy pepper sauce $19.95
Linguine with fresh tomato and basil $18.95
Linguine with shrimp, mixed vegetables a la Provencal $23.95
Dinner menu
Appetizers
Soupe du jour $9.95
Fish soup $10.50 French onion soup $10.95
Mesclun salad with balsamic vinaigrette $9.95
Country duck pate $10.95
Terrine de Foie Gras with red wine grapes$18.95
Fresh tomato and basil salad $10.95
Crab cake with mixed green salad and ginger sauce $14.95
Arugula, watercress and endive salad with Roquefort cheese $10.95
Assorted cheese plate $14.95
French green bean salad $10.95
Celery root remoulade with red beets $10.95
Escargots with garlic butter and herbs $10.95
Risotto with wild mushrooms and leeks $16.95
Grilled garlic sausage with lentil salad $10.95
Artichoke vinaigrette $11.95
Mussel’s mariniere or a la Provencal with French fries $16.95
Salads
Salad Nicoise $19.95
Chicken salad in balsamic vinegar, pignoli nuts
on a bed of greens$19.95
Prefix menu not available on any promotions
The restaurant is available for private parties, special wine dinners, catering or other festivities.
For more information please ask for Christian.
Grilled salmon filet with white beans and haricots in a white wine sauce $25.95
Skate with lemon, capers and served with basmati rice$23.95
Brook trout Almandine, broccoli and carrots $25.95
Wild Striped Bass with Artichoke Hearts, Fennel and black Olive lemon oil $32.95
Frog legs in a Pernod sauce, wild mushrooms and basmati rice $24.95
Duck a l’orange with wild rice $27.95
Oven roasted chicken, French fries or mashed potatoes$24.95
Pan seared chicken breast served with wild mushroom sauce
and mixed vegetables $23.95
Grilled Chicken Paillard with mesclun Salad and Fench Fries$22.95
Leg of Lamb with haricot verte $25.95
Wiener Schnitzel {Pork} with potato salad $23.95
Pork chop with braised onions, apples in calvados sauce and
Herb roasted potatoes $23.95
Calf’s liver a la Lyonnais with mashed potatoes and broccoli $23.75
Veal kidneys with mustard sauce, boiled potatoes and spinach $22.95
Thin sliced steak frites and salad $21.95
Aged New York sirloin steak with Roquefort or Poivre sauce $33.95
Filet Mignon in a red wine shallot sauce and roasted Yukon Gold Potatoes $34.95
Bistro burger served with French fries $16.95
Sautéed mixed vegetable plate $17.95
Omelette of the day $16.95
Side dishes
Red skin mashed potatoes$7.00 French Fries$7.00, Risotto$8.00, French green beans$8.00 Sautéed Spinach$8.00
Mixed vegetables$8.00
Pastas
Fettuccine with chicken in a creamy pepper sauce $19.95
Linguine with fresh tomato and basil $18.95
Linguine with shrimp, mixed vegetables a la Provencal $23.95
