Pierre and Charlotte Calmels’ Le Cheri at 18th and Rittenhouse Square is now open for lunch Wednesday through Friday, from 11:30 a.m. to 2 p.m. This is no bargain lunch however with appetizers ranging from $9 to $13 and main courses all coming in at over $20.
Le Cheri Lunch Menu (PDF)
Le Cheri [Foobooz]
Spring is in the air and it was very evident at the Philadelphia Art Alliance’s “Spring at the Mansion” party held Friday night in the jewel of Rittenhouse Square, The Wetherill Mansion across from the blooming park.
Black was out, and colorful dresses and dapper suits were in. Guests enjoyed a cocktail party under a tent on the closed Rittenhouse Street adjacent to the Wetherill before being led into the mansion for a delicious dinner prepared by the newly opened French bistro Le Chéri, whose rooms were decorated with springtime colors and flowers by Evantine Designs.
At 8 p.m. the Young Friends of The Art Alliance began their party under the tent. They enjoyed delicious treats from DiBruno’s and an open bar, and danced to the tunes of DJ Serop. A portion of the proceeds from the event will benefit the preservation and restoration of The Wetherill Mansion, home of the Philadelphia Art Alliance and the oldest cultural institution on the Square. Co-chairs for the evening were Nicole Cashman and Nigel Richards.
Philadelphia Art Alliance's 'Spring at the Mansion' »
According to Craig LaBan, Pierre Calmels is hitting on all cylinders at his new Le Cheri. LaBan’s list of favorites appears to be most of the menu.
I can’t remember a better steak tartare than Le Chéri’s finely diced filet, edgy with Dijon and glossed with raw yolk, mounded atop the crispy potato lattice of fresh gaufrette chips. The onion soup is deeply sweet from onions caramelized for hours, but balanced with wine and stock, then sealed beneath the nutty tang of molten Comte. Familiar steak-frites gets an upgrade with earthy bavette (flat sirloin) and shallots soaked in Marchand de Vin gravy. The potatoes “Darphin,” crispy rails of shredded spuds in clarified butter, are the hash-brown sticks of my dreams. The choucroute is a classic crock of kraut beer-stewed to brown with bacon, foie gras fat, and house-made duck-pork sausage, then topped with a crispy blade of braised pork belly and mildly salted but flavorful duck confit.
Three Bells – Excellent
Calmelses’ Le Cheri: Back to Bistro [Philadelphia Inquirer]
Le Cheri [Foobooz]