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" ... A 63/37 blend of Cabernet Sauvignon and Merlot in this Cru Bourgeois classified wine that includes earthy and cassis laden, succulent aromas. A pleasing and juicy wine with mild tannins asking for a second sip that includes flavors of black fruit, Dutch licorice and oranges. Rich cherries and a hint of balsamic on the finish. Pair with mushroom velouté, a cheddar and red pepper omelet or a dessert of apple/cranberry tart. ... "
" ... On a second visit a light mousse of foie gras came with a lovely ginger crumble, poached rhubarb and unexpected spiced rum ($15 supplement). Halibut, a fish with very mild flavor, was enriched by being poached in butter, with crispy potatoes for texture, aromatic fennel velouté and a refreshing herb salad. Hefty Rohan duck came as two thick slices of the browned glazed breast, rosy pink, with matching beets and yogurt spiced pistachio crumbs and a mustard jus, while veal tenderloin, also as a roulade, of supreme tenderness took on the smokiness of bacon, a sweetbread morsel, English peas and herbs de Provence ($15 supplement). It should be mentioned that “refined simplicity” begins with the finest ingredients, which Bâtard is committed to, not least those from the gourmet food company D’Artagnan, which makes the foie gras and raises the ducks. ... "
" ... We began with a creamy foie gras terrine with summer’s pickled strawberries and a rhubarb compote with butter-rich toasted brioche. White asparagus (now past their season) came as a lustrous ivory velouté with the delightful surprise of goat milk ricotta ravioli and crunchy rosemary croutons. ... "