$25 for $50 Worth of Classic French and Scandinavian Cuisine at Le Vieux Logis in Bethesda
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Takes ReservationsFrench and Scandinavian cuisine, including famous crab martini, served in a restaurant whose decor evokes a French country inn
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$25 for $50 Worth of Creative French Cuisine
The menu begins with appetizers such as baked oysters with champagne sauce and caviar ($17.75), an organic watermelon salad ($12.75), and escargot in garlic butter and parsley ($9.75). Elegant entrees include flounder dusted with panko and horseradish sauce ($27), sautéed soft-shell crab with almonds, garlic, and white wine ($33), and a crispy roasted duck sweetened with Grand Marnier and orange zest ($32). Scandinavian options include the Scandinavian platter, an assortment of smoked salmon, trout, and Danish herring ($17.75), and marinated Danish herring served with cold akvavit ($17.75).
Need To Know Info
About Le Vieux Logis
It's fitting that Christian Gautrois and his wife Christa purchased a French restaurant whose name translates to "the old lodge." After all, Christian, who also serves as the eatery's chef, was born in Champagne and learned to cook in Paris before moving to the DC area. Together, the pair brings an Old World ambiance and classic French fare to Bethesda's Le Vieux Logis.
Le Décor
Terra-cotta shingles, dark-wood shutters, and a hand-painted mural of the French countryside make up the quaint cottage exterior. This rustic theme extends to the interior, which features plush banquettes that sit along walls adorned with Renoir prints and copper knickknacks.
La Cuisine
Lauded by the Washington Post's food critic Tom Sietsema, the menu at Le Vieux Logis is filled with dishes that exemplify traditional French cooking.
- Onion soup Les Halles: The soup's thick, rich beef broth is filled with soft onions and topped with gruyère.
- Salade frissée aux lardons: Crunchy applewood-smoked bacon, a poached egg, and garlic croutons make up this colorful bistro salad.
- Cuisse de canard confite à l'orange: Crispy moulard duck-leg confit in an orange sauce pairs with roasted fingerling potatoes, braised red cabbage, and apples.