Cafe Beaujolais (French)

Cafe Beaujolais symbolizes the Mendocino Coast in more ways than I can count. It is situated in a charming, quaint, former home located in the Mendocino "Business District". It has natural beauty surrounding it (an amazing garden), and a very high price tag per person, per meal. Also, the restaurant plates up stellar, and very traditional, dishes. All the above traits scream Mendocino. A high Zagat rating and shining Urbanspoon reviews also follow this restaurant around, making it appealing to even the biggest  penny pinchers. For starters, there's the Duck Leg Confit. It's basically a plate loaded with tender, slightly dry, but still quite appealing duck, Brie and fresh, house made Sourdough Bread. Also, Cafe Beaujolais' first course (appetizer) section of the menu includes crab cakes, a personal favorite. The cakes are more crab than filling (always a plus), and are nice and crisp on the outside, allowing you to begin each bite with a satisfying crunch or crackle. The next course brings a delicious Bouillabaisse to the table. Bouillabaisse is a rich, Cioppino-like seafood and chicken stew. The tomato broth is surprisingly lighter and more savory than that found in a tasty Cioppino. At Cafe Beaujolais, they seem to know how to prepare their seafood. This particular example included nicely cooked fish and mussels, leaving each person at the table satisfied and quite absolutely stuffed. You have to love a restaurant that can do seemingly anything well (within their respective cuisine).

Quiche Lorraine

Quiche is a traditional French dish that dates as far back as 1550 A.D.. The more modern sense of Quiche Lorraine, though, only has traces to the 19th century. Still, it is one of the oldest and most popular dishes in the world. It is most often found in the South of France, where the hotter climate leans toward lighter fare. Strangely, though, it has become increasingly popular overseas, primarily in the United States and England. Though similar, the foreign versions are often twisted to reflect more popular flavors. In America, cheese is often added to the traditional French recipe. Also, other types of Quiche may contain onions, and in England, vegetables or seafood are often added. This is actually quite common, variation that is. Lorraines vary by family recipes, which are passed down through the generations. No two are said to be exactly the same.

Quiche Lorraine also has a very interesting international history. Over the years, the Lorraine region has flopped between German and French control. For this reason, much of Lorraine’s culture has German influence. This goes straight down to the cuisine. The word Quiche even has a German origin, stemming from the word Kuchen, meaning cake. 

So, to wrap up, Quiche Lorraine is a dish steeped in tradition. It is a major component in the French cuisine, and is quickly gaining popularity with people in America. Well, I suppose I better go now, I've got some Quiche to eat.

Zazie (French), San Francisco, California

Located in an old schoolhouse in the heart of Cole Valley, Zazie is a restaurant that can compete with any in the city. From traditional French dishes to new-school twists, Zazie is sure to have something you'll enjoy. The decorations are classic, with French movie posters covering the deep yellow walls. Then comes the food. Zazie's Le Canard duck was perfectly cooked - tender and juicy - with Hericot Verts (green beans) and tasty fingerling potatoes in a mustard glaze. The restaurant's succulent Hanger Steak was  delicious, again grilled to perfection. For dessert, the Creme Brulee and Chocolate Mousse were the highlights of the day, each very smooth and creamy. Zazie deserves a try from anyone far and wide. It is a true insight into the sheer depth of the San Francisco culinary scene.