W Restaurant 1

Sheepshead Bay

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In a Nutshell

Chefs craft artful French dishes inspired by Marseille & Paris, served in rustic dining room with exposed-brick walls

The Fine Print

Promotional value expires Jun 27, 2012. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Valid only for option purchased. Dine-in only. Alcohol is not discounted more than 50%. Not valid for starters. Extra fee for selects wines over $9. Valid for dinner only. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Many French words end with superfluous consonants, a linguistic oddity that signifies the country’s historical amalgamation of dialects and its people’s love of alphabet soup. Cross out hunger with a silent x with today’s Groupon to Le Bouchon in Brooklyn. Choose between the following options:

  • For $45, you get a French dinner for two (up to a $125 total value). Dinner includes the following:
  • One appetizer (up to a $27 value)
  • Two entrees (up to a $40 value each)
  • Two glasses of red or white house wine (a $9 value each)
  • For $75, you get a French dinner for four (up to a $250 total value). Dinner includes the following:
  • Two appetizers (up to a $27 value each)
  • Four entrees (up to a $40 value each)
  • Four glasses of red or white house wine (a $9 value each)<p>

Le Bouchon’s chefs crafts an authentic French menu inspired by the quaint cafés and bistros of Marseille and Paris. Couples or foursomes tip their berets to servers who grace tables with such appetizers as Sonoma Valley foie gras nestled atop an asian pear and drizzled with wild-berry port wine. The chef rolls up his sleeves to pan-sear seafood in riesling wine for the bouillabaisse, which settles into a creamy saffron broth sprinkled with herbs, shallots, and garlic confit. The Australian-bred rack of lamb fills palates with oven-roasted tastes of fresh rosemary, and the duck magret stretches like a bridge above a Seine of fig-port-wine reduction.

Hailed by the New York Post for its “upscale tavern” exterior, Le Bouchon also exudes rustic elegance with an exposed-brick dining room, a full wall of precisely placed wine bottles, and a bar that rest atop old wine barrels. Old chandeliers and aged wooden tables hark back to medieval times,, and flashing strobe lights above each table recall Louis XIV’s famed laser-tag course at Versailles.

Le Bouchon

Featured by the New York Post as an authentic haven for French cuisine that stands apart from its competitors—a sea of pizzeria and takeout Chinese options—Le Bouchon woos diners with the complex bouquet of rich sauces and roasted meats that is chef Roman Nikhman's love letter to the French cooking tradition. Le Bouchon, which takes its name from the French word for wine cork, offers à la carte and banquet menus featuring sumptuous Gallic standards including foie gras drizzled with wild-berry port wine or a classic duck magret with a fig-port-wine reduction. Chef Nikhman's love for French cuisine began with its rich sauces, according to the Post, and the menu features mother sauces and reductions by the spoonful, all of which complement the broad palette of delectable proteins that include duck, lobster, escargot, and rich roasted portobello mushrooms. The knowledgeable staff can help diners choose a varietal from among the restaurant's colossal wine-barrel selection or the wine rack that takes up an entire wall, represented on a wine list 13 pages long.

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