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Review content:
It's been a couple of weeks since my wife and I had the pleasure of dining at Bonne Soiree, but as I've found myself describing elements of the meal numerous times recently, it seemed to be time to project these thoughts into cyberspace.
We took advantage of one of the occasional Sundays that the restaurant is open and went in for an early dinner. We were greeted by the Owner/Mgr, Tina, who was amazingly gracious and accommodating from the time we made our reservation until the time that we departed. She is truly blessed with the gift of hospitality, and her staff follow her example admirably.
The meal began with a country paté and some of their lovely homemade bread, along with a glass of champagne. It took a great deal of faith for a self described wine geek such as myself to allow Tina to pair wines with each course of our dinner, but as we sipped the champagne, my wife remarked, ""You did the right thing, honey...This is delicious."" She was right.
Next came a little amusé bouche of soft scrambled eggs infused with black truffle, accompanied by shaved truffle and perfect little baton of toast. I would drive across the state just for a spoonful of that goodness. Suffice it to say that my bouche was very amused.
The appetizers were equally impressive, with my wife selecting the goat cheese tart, which sat atop the fluffiest homemade filo dough I've ever tasted (this is sure to be a painstaking process in the kitchen), and fresh NC bay scallops for myself. Throughout, we were treated to tastes of a variety of terrific wines, including a pairing that blew me away: Alsacian Gewurtztraminer with Caesar salad, our shared mid-course (yes, we were hungry).
The entrées were nothing short of spectacular. We chose a duo of poultry: chicken for my wife and duck for myself. Chef Chip wasn't done with the truffles yet: He sliced them thin and put them under the skin of the chicken before roasting, and made a rich creamy pasta in a gratin dish that was smothered in truffles and cheese. My duck was world class: it featured five quenelles of pureed root vegetables and even one of prune (!?!), each of which enhanced the duck in different way. My plate had both the breast AND the leg quarter, which was prepared something like a confit, and a little bit like good ole' southern bbq. A true delight with a lovely glass of grenache. And considering the amount and quality of food on our plates, the prices are reasonable. You might think you are saving a few bucks eating at the Lantern (love ya, Lantern!), but don't fool yourself...
By this time we were completely full, but couldn't resist sharing a dessert, since we noticed that Chip's amazing filo pastry was available in a sweet setting.
The bottom line is that if you enjoy dining as a activity unto itself (ie not just the process by which you refuel), you'll find a natural kinship with Tina and Chip and their whole staff.
Pros: Excellent service, sophisicated cuisine, super wine list
Cons: none I can think of...
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