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Chef Christian Delouvrier at La Mangeoire

deepfry7 Mar 4, 2014 09:08 PM

I now work in midtown east nearby and was considering going. Has anyone been recently? I know of Christian Delouvrier's top accolades in the 80's and 90's but is he now just "settled" at a traditional French bistro-type food? It actually might be quite refreshing contrast from the top-gun type chef/cooking going around these days (not that there's anything wrong with that).

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  1. dragonfly RE: deepfry7 Mar 5, 2014 05:20 AM

    I live in the neighborhood and have been for dinner many times. Cooking traditions and practices from France, decent wine list and prices, lovely French country atmosphere (relaxed, charming and rustic), attentive service. Restaurant is busy yet we never fail to get a table when the mood strikes ... and that’s a great thing!

    La Mangeoire is not going to knock your socks in terms of culinary newness but it consistently delivers as long as you’re not looking for it to be something it is not.

    4 Replies
    1. re: dragonfly
      Monica RE: dragonfly Mar 5, 2014 05:23 AM

      That's good to know. What do you recommend there. I work in the area and will check them out for lunch....hopefully lunch is just as reliable as dinner.

      1. re: Monica
        dragonfly RE: Monica Mar 5, 2014 06:24 AM

        I am sure it will be.

        Menu items I can highly recommend are their farm raised roast chicken with boston lettuce salad or their steak au poivre with pomme frites + glass or 2 of cotes du rhone. Note the roast chicken is served family style at dinner.

        Bon appétit!

      2. re: dragonfly
        VaPaula RE: dragonfly Mar 5, 2014 10:05 AM

        I'm happy to hear this. I ate there fairly regularly in the late 90s/early 00s and I would describe it exactly as you did today! I don't think we ever made a reservation; and the food & service were always good even if there weren't many culinary surprises. There's something to be said for consistency.

        1. re: dragonfly
          meatme RE: dragonfly Mar 5, 2014 03:21 PM

          That sounds really promising. Is Chef Delouvrier actually in the kitchen, or does he just design the menu and consult? If the answer is that he's there sometimes, is there any noticeable difference in the quality of the food?

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