HOME > Chowhound > Pennsylvania >

What to order at Le Bec Fin?

l
Lotus7 May 8, 2008 04:53 PM

Does anyone have suggestions for must-try dishes? I am sure everything is delicious, but what are the stand-outs? Thanks for your suggestions!

  1. Click to Upload a photo (10 MB limit)
Delete
  1. l
    Lotus7 RE: Lotus7 May 12, 2008 06:37 PM

    Trying this post again--anyone have suggestions?

    1 Reply
    1. re: Lotus7
      saturninus RE: Lotus7 May 13, 2008 06:21 AM

      I think because it's a new menu people may have not tried it yet

    2. b
      Beulah RE: Lotus7 May 13, 2008 09:00 AM

      Haven't seen the new menu -- but a 'must' would be Chef Perrier's crab cake which is unique (but not my favorite -- I prefer the straight Maryland version). And the dessert cart will still allow you a taste of as many great pastries as you can handle.

      1. t
        the dog ate my homework RE: Lotus7 May 13, 2008 06:01 PM

        Does he still have the cote de boeuf on the menu? That was unbelievable.

        4 Replies
        1. re: the dog ate my homework
          m
          Mr_Pickles RE: the dog ate my homework May 15, 2008 07:11 AM

          The cote de boeuf is now a regular menu item, although it is now served with a vegetable fricassee instead of pommes Maxim (basically potato chips made by frying very thinly sliced potatoes in clarified butter). If you order the cote be boeuf, I would recommend that you request that the vegetable fricasse be replaced with pommes Maxim.

          NB: all of the a la carte menu items were choices on the planned Spring 6-course prix fixe menu. My understanding from Chef Perrier is that all of the a la carte menu items would be able to be served as a part of the 6-course prix fixe menu; in other words, they are not "dumbing" down the quality of the food. They are still serving all hot courses in silver cloches, and they are still using only hand polished silverware. However, there are no longer pre-setting the tables with all of the available silverware because Chef Perrier thought that was too "intimidating and stuffy." Items that are supposed to be finished table side (such as carving rack of lamb or fileting dover sole) are still being finished table side by a captain or in the case of more difficult items like the lobster press by Chef Perrier himself. The cheese cart and the dessert cart are still served the same way. Also, they will still assemble wine pairings for you even if you ordered dishes a la carte rather than the optional chef's tasting menu.

          In any case, regarding must-try menu items on the spring menu, I would recommend the rack of lamb, the aforementioned cote de boeuf, the pork chop, and the veal medallions (but if you don't like salsify forget about the veal medallions). As for fish items, I like the poached salmon. A friend of mine really enjoyed the black sea bass, but I personally have not tried it yet. The dover sole is outstanding, but it is on the expensive side at $58 per person. The shellfish salad is quite good, and I really like the spring menu's foie gras (seared and served with sauce Rouennaise and French toast). Incidentally, now that it is softshell crab season, you may be able to find it available as a special (note: they sautee softshell crabs and do not deep-fry them). The roasted Lancaster chicken breast is a classic tha they have been serving since they were in the original location on Spruce Street. Finally, the English pea risotto is excelllent.

          On the dessert cart, make sure you have the frozen Grand Marnier souffle and the Le Bec-Fin chocolate cake. The Tanzanie, Caradou, and Scarlett are also good. I was less than impressed by the other cakes. Honestly, I have not been particularly happy with the dessert course under Chef Rocco's direction; Chef Antoine was much better at integrating seasonal fruit into his cakes.

          Alternatively, I would recommend eating in Le Bar Lyonnais (downstairs of Le Bec-Fin) and having the escargots in champagne hazelnut butter sauce, the steak tartare, the mussels (light curry sauce with English peas and chorizo), and/or the quenelle de brochet (pike dumpling with wild rice in a lobster sherry sauce).

          1. re: Mr_Pickles
            b
            Bigley9 RE: Mr_Pickles May 15, 2008 10:27 AM

            Thank you Mr Pickles for such a comprehensive and mouth watering response!

            1. re: Bigley9
              l
              Lotus7 RE: Bigley9 May 15, 2008 07:55 PM

              This is outstanding! Thanks Mr. Pickles. I'm looking forward to my meal!

            2. re: Mr_Pickles
              b
              Boognish RE: Mr_Pickles Jun 14, 2008 02:07 PM

              Excellent report Pickles. Thank you.

          2. p
            percyn RE: Lotus7 May 16, 2008 10:54 AM

            If they happen to offer the foie gras ravioli in with perigord sauce, I highly recommend it.

            3 Replies
            1. re: percyn
              l
              Lotus7 RE: percyn Jun 14, 2008 09:00 AM

              Thought I would update you all to let you know that I had an amazing experience at Le Bec Fin--the highlights of our dinner: the seared Foie Gras on toast pt. appetizer was divine--probably the best Foie Gras dish I've ever tasted. The crab cake starter was amazing as well--so succulent and prepared in a way that I've never tasted--it almost tasted steamed rather than pan fried. The best entree we tasted was the lamb--again, probably one of the best preparations of lamb I've ever tasted. The sauce, shitake mushrooms, baby artichokes, lamb belly, all melted together beautifully. The duck entree was disappointing--it just tasted really simple--no outstanding flavors. Desserts were all fantastic. Overall service was good, but there were a few surprising missteps--mispronunciation of items, awkward serving of food. But the food, overall, did not disappoint.

              1. re: Lotus7
                m
                Mr_Pickles RE: Lotus7 Jun 14, 2008 02:14 PM

                Lotus7, you should let Thomas Finnegan, the GM at Le Bec-Fin know about the few service hiccups you experienced. My understanding is that they are still working on the transition from 6-course prix fixe (which is what they did for 40 years) to a la carte dining. Also, I think that they recently hired a number of new waiters who would benefit from your constructive criticism.

                1. re: Lotus7
                  m
                  Major504 RE: Lotus7 Jun 16, 2008 08:21 AM

                  I can't be sure.....but I do believe that their crabcake is made bound with a mousse (shrimp or scallop i think)...so if it's finished in an oven, it essentially IS steamed.

              Show Hidden Posts