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Charcuterie at Lafayette

Say "Oui Oui" to this divine platter of delicacies

Feel like you’re missing out on the final stages of the Tour de France? Go grab a CitiBike and dock it right around the corner from Andrew Carmellini’s ode to Gallic goodness, Lafayette. Step inside, and the space instantly transports you to a Parisian brasserie, where it doesn’t get any more French, or delicious, than the charcuterie board ($30).

Charcuterie at Lafayette

The artful arrangement includes two types of dried salami (saucisson sec and rosette de Lyon); a jar of rabbit rillette laced with a glistening layer of fat; thick slabs of pate maison, dotted with pistachios; a dollop of duck liver mousse; and slices of jambon Suryano (Virginia ham made in the style of Serrano). Garnishes of mustard, cherry compote, cornichons and crusty, freshly baked bread complete the salty, meaty soiree.

Opened in April, this grand cafe-style NoHo restaurant is Andrew Carmellini’s return to French cooking after conquering Italian at Locanda Verde and modernizing American cuisine at The Dutch. (A young Carmellini originally wowed NYC diners when he helmed Daniel Boulud’s Cafe Boulud). Dishes such as rotisserie chicken for two ($22) and steamed snapper with bouillabaisse jus ($33) pick up right where the chef left off. Pastry chef Jen Yee’s desserts, such as a rich black forest flambĂ© ($14), await for the finish. If there’s any residual guilt in indulging, take that CitiBike home, too.

380 Lafayette St.

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