This is #FrenchRestaurant post number 5 this week. To see the other posts, click here for number 1 La Sirène in downtown Manhattan, number 2 Les Halles on 29th and Park, and number 3 Le Relais de Venise L’Entrecôte in New York, and number 4 Le Jardin Du Roi in Chappaqua NY.
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La Panetière in Rye, NY is a French restaurant that offers traditional French cuisine. I was there with a large party of work friends to celebrate the holidays. A special menu was created for us. It was a delicious meal and a very happy time. Many thanks to Paul, George, Dan, Gary, Mike, Lori, and Jason.
COMPOSITION OF SEASONAL GREENS, TAPENADE VINAIGRETTE: Radishes, pickled carrots, walnut cracklings, burrata cheese. This dish received high remarks from the eater – you know who you are, Dave.
BAKED ESCARGOTS: Garlic custard, hazelnuts, garden herbs. This was ok at best. I wish they had done the escargots the traditional way. I felt it was such a waste of the escargots.
EMMENTHAL CHEESE SOUFFLÉ WITH DICED SUNCHOKES: Sunchoke velouté. This sounded like a good idea but I found the taste and the texture not to my liking. I felt like I was eating a sponge.
GRILLED FILLET OF BRONZINO, GRENOBLOISE STYLE: Fennel purée, jardinière of vegetables. The Bronzino was excellent, very fresh and tender. With a touch of lemon, it was perfect.
ROASTED RACK OF LAMB SIDED BY CANNELLONI OF BRAISED SHOULDER: Tiny zucchini, carrots, scallions. The lamb looked so yummy and received high marks from the eater – Wally.
SADDLE OF VENISON POIVRADE SAUCE: Compote of Rosemary-Granny Smith apple, crusted endives with cubes of ham and Swiss cheese. I loved this dish. I heart it whole-heartedly. I strongly persuaded two friends to change their orders from the Bronzino to the venison.
FRESH TAGLIATELLE: Mushrooms, primavaire of vegetables, parmesan. Unfortunately, this pasta dish seemed to have under-delivered. The general consensus is that it was just like any other pasta dish and why is La Panetière considered as one of Westchester’s best restaurants?
Here is a special dish for George who can only eat blandly cooked chicken but is a black-belt in eating spicy food. Look at how sad this dish is.
This is a trio of their house desserts. May I say that all three are pretty decent and more? I was extremely satisfied and happy with the chocolate mousse cake and the ice cream. The slice of Granny Smith apple really delivered the punch.
This is the menu that was created for our luncheon.
Overall, the experience was highly memorable. The food was delectable (if you stick to the authentic French creations and not the bland chicken or Italian pasta). The desserts were sweet and the high notes to end the meal. The wine parings were great. Highly recommend it.
Gary – thank you for letting me sample all your food. 🙂
Oh – the photos are all yellow-tinted because the room we were in was kind of yellow and the lights were yellow. 🙂
This experience took place at
530 Milton Road
Rye, NY 10580
Tel: (914) 967-8140
Peilin Corbanese 
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