Between the two of us, we enjoyed a gnocchi dish with peas, carrots, morels and parmesan, a “Mangez a Trois” slider selection of truffled Kobe beef burger, lobster salad, and grilled eggplant, housemade ricotta, and tartare de boeuf with crispy shallots. Again, wow. We could have done shots of the tartare dressing, and the “undressed” Kobe beef burger was in no need of condiments, cheese, or even a pickle for that matter. We didn’t think the meal could improve, but it did. A trio of desserts – strawberry rhubarb pie (again, the best I’ve ever had in my life and I’m not exaggerating), raspberry panna cotta, and fresh strawberries with balsamic, mint, and crumbled biscotti. We left feeling pleasantly plump and planning a return visit.
We learned that the mastermind behind the exceptional food is Chef Toby Hill, formerly executive chef of a Chatham restaurant we once frequented. Chef Hill is notorious for combining unexpected flavors and producing some of the finest and most unique cuisine we have ever experienced.
With a great wine and beer list, European setting, outstanding food, and, of course, loaves and loaves of freshly baked bread, Pain d’Avignon is an off the beaten path gem we’re sure glad we found.