HOME > Chowhound > Manhattan >
Mar 4, 2014 09:08 PM

Chef Christian Delouvrier at La Mangeoire

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).

  1. Click to Upload a photo (10 MB limit)
  1. 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

      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

        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

        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

          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?

        2. I can't believe I haven't gone yet. This is fantastic to read that the "old guy" is still killing it. I probably skew on the younger demographic there (early 30's) and haven't eaten that much of the French bistro classics in my lifetime, so I'm excited for this.


          I'll probably wait until November for the cassoulet.

          1 Reply