We had a nice lunch at Georgette on chilly day in late February.
Our good humored waiter steered us to winter foods and away from some of the more creative options on the menu. I was tempted by a chard pie starter and a pea and pistachio gougère-style choux and instead opted for more a traditional butternut squash soup with hazelnuts and truffled whipped cream, followed by a 1/4 chicken (choice of breast or thigh) and mashed potatoes. The soup was quite good though unsurprising. The chicken also was tender and moist but needed more sauce to go with the puree. After learning how to make this sauce myself, I was eager to taste more of it.
Jasmine had a Swiss chard and poached egg starter followed by the fish of the day. She pronounced both “correct,” which still counts for fine praise.
Restaurant Georgette 44, rue d’Assass
