56 | DECEMBER 7 • 2023 

specification and the portion size was 
generous. For me, the dish was a little too 
seasoned. Beside the plate was a bowl of 
wilted spinach with specks of fresh garlic. 
Trout Amandine, the third entrée Sadoff 
mentioned, consisted of Michigan rainbow 
trout, haricot verts, almonds and brown 
butter. My companion, Susan, chose 
Mediterranean Sea Bass, accompanied 
by thinly sliced rounds of saffron-braised 
potatoes. I liked them better than she did. 
Other listed “Plats Principaux” include 
Honey Roasted Duck Breast, Braised Lamb 

Shank Provencal and herb-fresh Omelette 
Francaise.
Our meal began with a Chambord-based 
cocktail, Victory Cup, for Susan and my 
mocktail, Temptation, made with green 
apple and fresh lemon. Our respective 
beverages were refreshing. Worth noting is 
that the wine cellar here includes more than 
300 bottles, most of them French vintages.
Susan’s favorite course was her appetizer, 
Foie Gras Torchon. She said the included 
pickled blueberries provided a pleasing 
contrast of flavor to the pate. I enjoyed 

my first escargot in years, Escargots a la 
Bourguignon. The extra portion of garlic-
parsley butter was tasty spread on a slice 
of baguette from our breadbasket. We 
also sampled cranberry-walnut rye and 
sourdough bread.
Menu items include artisanal French 
cheeses and charcuterie, French onion soup 
(did you doubt?), salads and more. Supreme 
Plateau is a feast of seafood that diners can 
share.
For dessert, I admit to wishing I’
d gone 
with Crème Brulee, my first choice. Instead, 
the chocaholic in me ordered Chocolat Pot 
de Crème. The chocolate cake crumbles, 
raspberries and whipped cream were a 
delicious topping (I had the salt omitted), 
but the smooth chocolate cremeux base 
would be better with a more pronounced 
chocolate taste. Susan had Tarte Tatin, 
including caramelized apples and pate 
brisee (shortcrust pastry) with vanilla ice 
cream. 

NOSH
OUT TO EAT

Scott Sadoff, 41 
Method Co. 
City: West 
Bloomfield
Family: Wife, 
Rachel; son, Asa, 
4, and daughter, 
Sloan, 2. Their 
children attend 
Hillel Day School 
in Farmington 
Hills.
Education: 
Bachelor of science degree in 
psychology from Michigan State 
University in East Lansing. During 
college, he moved up through the 
ranks working at a PF Chang’s 
restaurant.
Jewish communal involvements: 
Members at Congregation Shaarey 
Zedek in Southfield and Temple Israel 
in West Bloomfield, and a supporter 
of Jewish Federation of Detroit and 
Friends of the Israel Defense Forces.
Personal interests: Being with family 
— “seeing the world through my 
children’s eyes.”

continued from page 55

