Foosball and frog legs, anyone? Restaurateur Georges Forgeois opens his seventh dining spot, La Gauloise, on March 11.
The menu will focus on French classics like Lapin à la Provençale, rabbit stewed in white wine and roasted tomatoes; Escargot with puff pastry; and Charlotte Russe, ladyfingers and Bavarian cream.
In spirit of the restaurant’s name, which evokes ancient France, the “Thighs of Nymph,” a more tasteful way of saying frog legs, pays tribute to renowned French chef Auguste Escoffier who coined the charming phrase.
2 Clarkson St. (at Varick Street)