Casual French Dining at Parc Bistro-Brasserie (Up to 42% Off). Two Options Available.

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Up to 42% Off

Customer Reviews

165 Ratings

The food & the service were great!
Leonora R. · December 2, 2016
Excellent service and great food. Really enjoyed it.
Melody D. · December 1, 2016
The food was exquisite and the waiters were quite pleasant. I would definitely eat there again.
Samantha M. · November 30, 2016

What You'll Get


Choose Between Two Options

  • $18 for $30 worth of food and drinks for up to two at brunch or lunch
  • $35 for $60 worth of food and drinks for up to two at dinner

See the lunch and dinner menus

French Mother Sauces: The Taxonomy of Taste

Most sauces, especially French ones, can be traced back to one of five bases known as the mother sauces. Here’s some insight into what makes up these fundamental ingredients.

A French dish without a sauce is like Frankenstein’s monster without a bolt of lighting to give it life. For centuries, even the most intricate French cuisine has stemmed from a foundation formed by the five mother sauces: béchamel, velouté, espagnole, tomate, and hollandaise. The sauces earned the “mother” moniker because each sauce can be further adapted to create different “child” sauces. Each possesses its own unique flavor profile and texture to serve different types of dishes.

Béchamel: from a base of milk thickened with a white roux, béchamel forms a rich texture that can become a variety of cream or cheese sauces such as mornay.

Velouté: velouté is similar to béchamel, trading milk for veal, chicken, or fish stock to create a savory, velvety complement to proteins. Velouté has several families of child sauces that derive from veal-, chicken-, or fish-stock base.

Espagnole: although it’s rarely served in its basic form, this brown sauce made from veal stock thickened with flour has more child sauces than any other, from demi-glace to bordelaise to onion sauce.

Tomate: this sauce begins with a base of fresh, ripe tomatoes thickened with a roux. This roux is what differentiates the French tomate sauce from Italian sauces. Depending on how it’s seasoned, the tomate sauce can form the basis of Creole, Spanish, or Portuguese sauces.

Hollandaise: hollandaise is an emulsion of egg yolks and clarified butter. It’s also a hot emulsion, which differentiates hollandaise from mayonnaise—a cold emulsion of egg yolks, oil, and a plastic jar.

The Fine Print


Promotional value expires 120 days after purchase. Amount paid never expires. Valid for dine-in only. Must provide 21+ ID to receive alcoholic beverages. Must purchase meal. Not valid for happy hour specials. Reservation required, same day reservations accepted. Limit 5 per person, may buy 5 additional as gifts. Limit 1 per visit. Limit 1 per table. Valid only for option purchased. Not valid on holidays, or on top of existing specials. Entire voucher value must be used in one purchase. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

About Parc Bistro-Brasserie


By purchasing this deal you'll unlock points which can be spent on discounts and rewards. Every 5,000 points can be redeemed for $5 Off your next purchase.