Parcelles was a little place serving traditional dishes that were well done.  The older building held small white cloth-covered tables surrounded by stone walls, a terrazzo floor, a gold ceiling and lowered lighting supplemented by window light at lunch.  Great placement of several big mirrors made it feel bigger and wine bottles were used as decorations as well as art while music played in the background.  Service was friendly and efficient.  This can be a hard reservation to get but it is well worth the effort.

Set-Up

Food

Bread service was slices of brown bread with great texture.

Leeks were with hazelnuts in a tasty vinaigrette for a starter.  Most of the leeks were very tender and the dish had a terrific amount of flavor along with a fun crunch from the toasted nuts.

Scallops were another starter plate.  They came 3 to an order and were incredibly sweet in a buttery sauce topped with crisp crumbs.  The perfectly cooked scallops were divine and the side bread was just what you needed to not waste any of the decadent sauce.  Fabulous.

Sweetbreads were lightly fried and topped with crisp sage leaves and capers.  They were placed upon some lovely mashed potatoes and surrounded by deeply flavored jus.  This was comfort food at its best.  All cooked perfectly with wonderful contrasting textures and filled with flavor.

Cabbage was filled with foie gras, pistachios and suckling pig served in a lovely broth.  Lots of good flavors and textures. here.  It was rich without actually being so, if that makes sense.  Another great opportunity to utilize the fine bread to not waste any of the great flavors.