VUE

oday the 10,000-square-foot, bi-level space has all the makings to attract a high-society crowd, yet Paulin and Muller still maintain their trajectory towards approachability. e former bank-turned- movie theater-turned-retail shop is outfitted in muted tones of navy blue and copper, banquettes, globular lighting and features three different dining areas, each with their own bar. ere's not a starched white linen in sight and the vibe is significantly less stuffy. Perfect for wandering in on any given weekday, but fancy enough for a special occasion. "We had to break up the space because of the size," said Paulin, who recognized the building's potential from day one. is came aer carefully scouting other vacant locations in the area, including what's now Montclair Social Club. "We knew we wanted to have an outside bar, mezzanine, private dining, a cocktail lounge and banquette seating to be comfortable. e high ceilings and large glass windows make it feel bright and airy." Other dramatic design aspects that encompass Faubourg include dark oak floors, Carrara marble bar tops, steel fixtures, an open kitchen, glass-enclosed wine cellar and seating for close to 200 people. e food, while rooted in French cuisine, is shaped by Paulin and Muller's life experiences and pulls from a rather global pantry. Ranging from childhood to world travels, it would be impossible to trace the inspiration to just one thing. e menu Muller's created is thoughtful, and most of all challenges us as diners to reconsider what we think we know about French food—that it's heavy, coated in butter and doused in cream. In reality, it finds success through seasonality, technique and oentimes minimalism when it comes to ingredients. Muller admits to sourcing locally whenever he can and says Faubourg's menu will change to reflect what's in season, and it already has. e dishes during my recent visit were each technically precise, respectful of their ingredients and oh-so-pretty in appearance—the breakout star being Muller's coq au vin. Odes to classic French cuisine appear more than once in the form of gougères, essentially a savory cream puff that Faubourg makes with comté cheese. Muller is also pulling off a well-known delicacy, escargot (or snails), and serving them alongside crispy chicken oysters tossed with hazelnuts, mushrooms, all on top of a parsley purée. V U E N J . C O M 108

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