Lafayette #2

[The Bear]

Cafe Vermilionville has been a standard in Lafayette for over 20 years. I last ate there 15 or so years ago. The reason I tried it this time was that Alex Patout after coming back from Florida was hired as Executive Chef here. I wanted to see if he was still there and to taste his food. I am a long time follower of Chef Patout from his first restaurant in New Iberia to his New Orleans restaurants. He is still there and since it was a slow Tuesday night we were able to talk a bit. He seems happy to be working although he has been able to make little change to the menu. Such is the case with long established places that has stable clientele. However I saw touches of his in the menu. I am sure the specials are all his. Being a Tuesday there were none. Here are the pics.

http://www.picturetrail.com/sfx/album/view/22067526

website

http://www.cafev.com/

[Turbodog]

another great report, Bear. The crab fat and vanilla sauce is one of Alex's standards. Good stuff.

[gumbo lover]

Poupart's bread is very good. I buy it frequently. Freezes well.

How would you compare that bisque with Robin's?

[The Bear]

They are equally good. Robin's had a deep richness that leads me to suspect that either a red roux or crawfish fat was used for the roux. Alex's had an intense crawfish flavor. That is likely because he makes his own crawfish stock. I would eat either one without hesitation.

[Jeeves]

You made me remember the old Patout's in New Iberia, Arthur! Did you ever get to visit Marcelle B's restaurant in Broussard way back when?

[The Bear]

No I did not have that pleasure. More the pity for me