Nicole's Bistro

Category: Reviews
Published: December 2006

Nicole's Bistro
25 Quackenbush House, Albany
518-465-1111

Since 1985 Nicole Plisson has been serving the finest cuisine to satisfied customers in the capital region.

Nicole reigns from a family of restaurateurs from the Chateau country of the Loire valley in France. In 1995 Nicole and her staff moved to the historic Quackenbush House, an Albany landmark.

Nicole's is celebrating their 22nd anniversary and they feature many unique entertainment and dining experiences. Chef Daniel smith, CEC and Nicole Plisson, Proprietor, have come up with a new menu including: a two course price fixed lunch menu for $14.95 and a 3 course dinner men for $26.00. The intimate French Bistro fare include some new offerings: Ducktrap Smoked Salmon Napoleon, Plat Charcuterie of Pate, Rillettes & Saucisson, Tapas Sampler with Chorizo, Smoked Mussels, and Oil-cured Olives & Garbanzos and a certified Kobe Beef Hamburger with a all the fixings and Organic Field Greens Vinaigrette.

Nicole has wine tasting dinners, a cabaret night on Friday evening, Classical guitar on Thursday evening and a private room for any private or corporate function. On the third Wednesday night of each month they will have a new "food tasing deluxe menu." It will be a four course dinner for $35.00 where you can dine on the most fabulous French bistro taste sensations prepared by Chef Daniel. Wine tasting will be available that evening as well.

Nicole recommended the Rillette of Pork, which is included in the Plat Charcuterie starter along with Venison pate and Saucisson with toasted baguette and Cornichons The other starter we chose was the Smoked Salmon and Crisp Potato Napoleon with Coach Farm Goat cheese, garnished with salmon caviar-an award winning dish created by Chef Smith.

The Beaujolais Nouveau had been flown in on Thursday amid countless parties to celebrate a wine that can be consumed just a few months after cutting the grapes, a smooth and fruity complement it went well with the starters.

Chef's choice: seafood tarte- shrimp, crab, gruyere, was a veritable symphony of taste sensations. For the entre I again took Nicole's suggestion and had Petite Rack of veal, and a glass of Chardonnay Grayson. My companion had the Grilled New York Sirloin with Maytag Blue Cheese Fondue. The Entres were both served with sides of garlic mashed potatoes, squash puree, a grilled roma tomato, and green beans. The meat was succulent cooked to exact order and the sides were a lovely rounding out of our dining experience.

Chef Smith did a sampler of desserts which included:

• Apple Tarte Tatin - specialty from chateau roux, in the Loire valley
• Chocolate Mousse - made with imported Belgian chocolate & fresh whipped cream
• Sabayan Gateau - Chef's mother's own recipe chocolate cake
• Bourbon Pecan Tarte - which was light, the flavor of the pecans the central delight.