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french food


V.21 No.21 | 5/24/2012
Strawberry and chocolate crepe
Eric Williams ericwphoto.com

Food

Say “Oui!” to crepes in Downtown Albuquerque

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Somewhere off of Central, there’s a little Parisian-style crepe stand with tons of worldly ingredients to choose from, like organic greens and North African harissa. Find out where in this week’s Food Section.


Spinach, turkey and béchamel crepe
Eric Williams ericwphoto.com

Dish Jockey

Batter Up

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Crêpe Central

Crepes, for their simplicity, offer nearly limitless possibilities. Christopher Raven has two batters, and dozens of sweet and savory sauces and fillings.

V.21 No.2 | 1/12/2012
Sergio Salvador salvadorphoto.com

Food

Local and organic foods at French-focused Chez Bob

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After a string of inconsistent chefs, Chez Bob is hitting its stride with Bob himself in the kitchen and a commitment to great ingredients. Try the excellent Caesar salad and a Nutella crepe that’ll make your knees quiver.


V.21 No.1 | 1/5/2012
Sous Chef Stephen Wood lends a hand in Bob’s kitchen.
Sergio Salvador salvadorphoto.com

Locovore

Chez Bob

Worth the encore

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Chez Bob is a little bit elegant or a little bit awkward, depending on your perspective. Mine changed dramatically between my first visit, two years ago, and my recent return. After writing the place off, I was drawn back by rumors of major improvements in both service and food.


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V.20 No.29 | 7/21/2011
Chef Claus takes a break to chat.
Mina Yamashita

Mina's Dish

The Return of Chef Claus

Hjortkjaer takes the helm at La Provence

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Brasserie la Provence

I was among the many diners who mourned the demise of Le Café Miche in 2009. From the beginning of Chef Claus Hjortkjaer’s tenure in 1996 until it closed, Miche was one of Albuquerque’s most popular venues for upscale continental dining. But weep no more. Hjortkjaer is in the process of making the Brasserie La Provence his own. Hjortkjaer comes to this new venture with longtime friend, and now business partner, Caryl Cochran.

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