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Olivier - the French chef of Tsar Nicholas II, created the salad around 1860.
In the well-run restaurant, a tasty pork schnitzel dinner costs around $3; good renditions of local dishes, like laap, a spicy ground-beef salad, around $2. A small selection of wines is $1 a glass.
Two out of the three times I had the poussin, cooked on a plancha, it was a marvel of tender meat under crisp skin, and the panzanella salad around it turned this entree into the abundant antithesis of a small plate.
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All these things are critical to us and we design salads around this idea.
They have devised a winning combination here of reasonable prices (lunchtime salads around €14; dinner mains from €25) and designer-chic décor.
It turned out to be completely warranted as Rove spent almost half an hour insulting California at every turn, while the room quietly pushed their salads around their plates.
Must the neighbours know that while we adored the organic salad they brought around, we sullied it with an extra-large pizza of dubious provenance (ie not Waitrose)?
A plate of barbecue with rice and salad costs around 25 local dollars.
Small piles of salad dotted around the platter offer welcome cool relief from the chilli.
Those at the new restaurant start with that $11 salad, average around $15 and rise to $23 for foie gras.
The menu called this a panzanella, after the Italian salad built around tomato-drenched bread, but these cubes were hard and dry, unmoved by their contact with the other ingredients.
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