Food And Drinks

The Financier Bistro in Winter Park may have lost its pastry of the same name, but it has gained a lot of followers | Restaurant rating | Orlando

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Financier Pâtisserie once included such prime Manhattan locations as Grand Central Station, the World Trade Center, 42nd Street and Park Avenue in its portfolio before COVID hit and take it all away. “For our loyal and long-standing customers, we have come to the conclusion with great sadness to permanently close Financier Pâtisserie NYC,” write co-founders Peter Poulakakos and Eric Bedoucha on Facebook.

Total sucking. Bedoucha left, but Poulakakos and his business partner Paul Lamas decided to keep their new winter park location open. Théo Goupil, Financier’s pastry chef overseeing the Florida expansion, became the head chef and operating partner of the Florida restaurant with the most New York address of all time (212 N. Park Ave.) and ran one with his wife and general manager Danielle Pivot, which was downright Kobe-like.

The Chichi pastry shop was converted into a Chichi bistro and pastries – including the financier of the same name – were sacrificed in favor of polished plates with French bistro cuisine. Even so, Goupil makes a variety of croissants and brioche breads every morning, but not the brioche buns used for the $ 18 bistro burger. It’s expensive, yes, but not without its appeal – it’s hard to resist the caramelized onions, barbecue-like house sauce, and melted Gruyère that runs down the sides and swells on scant french fries. It’s a neat burger worthy of financier’s neat spot, save for the gaudy “But First, Coffee” neon sign above the bar. I mean, pourquoi?

After working as a pastry chef for many years, Goupil puts a lot of emphasis on plating and food styling – hell, the ratatouille ($ 14), which looks like a supernova made of zucchini and pumpkin slivers, could be taped to a wall and sold for $ 100,000 sold . Beats a banana if you ask me.

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And if you want to attract attention in the Financier Bistro, do the same. If the pandemic taught us anything, it’s that restaurants are more than just food stores – they’re places to have a little fun. A beautiful place like this gives us a platform to sing C’est si bon while enjoying a plate of burrata ($ 16) with cherry tomatoes coated in arugula pistou. Bite into a stick of bread, then sip a Provencal rosé while rocking to the melody in your head. Note: Voices are carried through the welcoming space, but there are sidewalk tables to enjoy additional bistro classics like the Croque Monsieur ($ 16). The thick sourdough sheets (from Douce France Bakery) on this ham and cheese sandwich are topped with bechamel and Gruyère. It is served with vegetables tossed in a Dijon vinaigrette.

I now realize that food, utility, and labor costs have all increased and restaurants in this world are surging after the pandemic, but I’ll admit it was a little tough to take, $ 22 for a quarter-chicken rôti to pay – perfectly fried and crispy as it was – with french fries and a small salad.

The flaky chocolate and hazelnut croissant ($ 4.25), on the other hand, was a good-natured goodness. While the Madagascar vanilla creme brulee ($ 7) is on the other end of the texture spectrum, it was also flawless. And what about the financier? Give Goupil 48 hours and he will be happy to prepare an almond or chocolate version of the bar-shaped cake for you. I am personally convinced that once the restaurant comes out of the pandemic more stable, the financier will be a fixture on the menu again. That’s something you can rely on.

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Janet Smith