How to keep warm during this cold weather: chicken a deux at Petit Louis

Beaujolais is the perfect wine to go with chicken . . . don't pay attention to that old saw about only drinking white wine with white meat. If you do choose a white wine, pick an oaky Chardonnay with a good amount of body.Petit Louis is co-owned by Tony Foreman, one of the area's leading wine experts. So, you can trust that if you ask your sommelier there for guidance, you'll be in good hands.Poulet a L'Estragon at Petit Louis is served with pommes frites, so that's even more value added. They're presented with a little jar of Dijon mustard and you're also encouraged to dip them in the hot duck fat . . . which I highly recommend!I also ordered their Brussel sprouts, which I have loved for years. These days, they're prepared with butter and chives, while in the past, they were cooked with lardons.The Poulet a L'Estragon at Petit Louis is served in a hot cast iron skillet and expertly carved at your table. I like that kind of old-school attention to detail from servers; too many restaurants have done away with it.The chicken is roasted with several garlic cloves and thick sticks of carrot, a side in itself. The chicken is incredibly thick and juicy inside, with the skin crispy outside.View the list »
How to keep warm during this cold weather: chicken a deux at Petit Louis

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With the cold rain and snow that the East Coast has been bombarded with, it seems like it will never be Spring! How to warm up at night? Why not indulge in classic roast chicken? Granted, you'll need a dining companion (or even two!) to order the Poulet a L'Estragon -- chicken with tarragon -- at Baltimore's Petit Louis. After all, the whole Bresse-style chicken is huge! I didn't order an appetizer, but if I had, definitely two couples could enjoy the French seasonal menu item.

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The chicken is cooked in duck fat for extra richness. Professional chefs always talk about ordering two things that show the skill of another chef: roasted chicken and omelettes. They seem so simple, but it takes true artistry to get them perfect. The chicken at Petit Louis definitely falls into the artistry category.

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  • The Poulet a L'Estragon at Petit Louis is served in a hot cast iron skillet and expertly carved at your table. I like that kind of old-school attention to detail from servers; too many restaurants have done away with it.The chicken is roasted with several garlic cloves and thick sticks of carrot, a side in itself. The chicken is incredibly thick and juicy inside, with the skin crispy outside.
  • Poulet a L'Estragon at Petit Louis is served with pommes frites, so that's even more value added. They're presented with a little jar of Dijon mustard and you're also encouraged to dip them in the hot duck fat . . . which I highly recommend!I also ordered their Brussel sprouts, which I have loved for years. These days, they're prepared with butter and chives, while in the past, they were cooked with lardons.
  • Beaujolais is the perfect wine to go with chicken . . . don't pay attention to that old saw about only drinking white wine with white meat. If you do choose a white wine, pick an oaky Chardonnay with a good amount of body.Petit Louis is co-owned by Tony Foreman, one of the area's leading wine experts. So, you can trust that if you ask your sommelier there for guidance, you'll be in good hands.
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, Baltimore Restaurant Examiner

Tamar has developed and published recipes, been a restaurant critic, taken classes at Le Cordon Bleu and BBQ U, and judged the Roadkill Festival -- eating groundhogs and, unbelievably, moose.

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