VUE

n other areas, Muller's upbringing in the French-German region of Alsace is more apparent. e tarte flambée, for example, is a regional Alsatian dish and very simply consists of a paper-thin flatbread that's smeared with crème fraîche and studded with matchsticks of bacon. When it comes to the table, it's the smell of smoky pork that interacts with you first, before you get to bite into the shatteringly crisp pastry and creamy center. e barbajuans are another option that could double as a drinking snack, touching upon a different corner of France, e French Riviera which sits on the Mediterranean coastline. ese tiny, salty parcels closely resemble ravioli and are filled with swiss chard and ricotta before being fried. ey're highly addictive, so do as I would and get an order for yourself, and another to share. Now I've never been one to write home about a salad, but I'd be remiss to not acknowledge Faubourg's more vegetable-forward offerings. Even though it's barely breaking 40 degrees outside, the jumbo lump crab and kumquat salad alongside the beet and endive tower were welcomed additions that both sang notes of early spring in terms of bright flavors and striking color palettes. Muller takes a sophisticated approach here to his aforementioned coq au vin, which is an otherwise rustic dish. Chicken drums and thighs are first marinated in red wine for 48 hours, then seared off and braised until fork-tender. At the table, you'll notice the sauce enrobing the chicken in a deep shade of chocolatey brown while lardons, roasted mushrooms and onions float among the stew. Muller makes his Alsatian heritage known yet again, pairing his coq au vin with a German side of spaetzle— an idea he originally developed and had on the menu at DB Bistro in Midtown. e lemon sole, in comparison to the coq au vin, was surprisingly the richest dish I had during my visit. ankfully, the buttery flavor of the sauce was punched-up by a generous amount of citrus. V U E N J . C O M 111

• Cover