Best Starter -- Cold - 2004
Brasserie Rouge - CLOSED
best way to start off a meal without firing up the oven. Each platter includes fragrant, cold lamb sausage spiced with fennel on rounds of baguette spread with spicy Dijon mustard; duck-liver p?té beaten into a smooth, airy mousse just waiting to be smeared onto chunks of French bread torn from loaves made by the restaurant's in-house bakery; chilled slabs of gamey rabbit p?té buried under a fall of baby greens and touched with a compote of sweet apples, delicate herbs and sharp autumnal spice. All of it is lovely, all of it is delicious, and paired with a smooth glass of anything from the Brasserie bar, it's a meal in itself.