Chef Jean-Pierre Vuillermet’s Union League Cafe in New Haven, CT was recently featured in the NY Times Dining section. Following is an excerpt from the article:
THERE was a time in America when eating well at a restaurant of note usually meant eating French. France was synonymous with the most cultured dining experience and the very best that cuisine could offer, with exquisite tastes and luxuriant ingredients.
Appetizers include shrimp with artichokes and duck confit.
These days, other cuisines, notably Italian, but also American, Spanish and Asian, have edged French dining out of the limelight. Its reputation, once so well burnished, suffers from complaints that it is too rich, too fancy, too elitist and too expensive.
But a well-executed French meal is a profoundly satisfying affair, a magical combination of exquisite cooking technique, well-made wines and professional service. Union League Cafe in New Haven delivers on all fronts.
Read the entire article here.