Petit Louis was the french restaurant where we celebrated the sale of our house. Chef Cindy Wolf offered us her tribute to the first fruits of summer with the June Cherry Festival four course dinner.

First course, Soupe aux Cerises (1), was a refreshing and sweet soup of pureed chilled bing cherries, plum and nectarines. Wine offered: 5oz. of a bubbly Vouvray, Fouuet NV.

Pommes frites then appeared as a finger food (2).

The second course arrived in the form of a tangy Salad de Frisée, (3) Frisée with red wine vinaigrette, oranges, walnuts and goat's cheese toasts.

Poîtrine de Canard (4) was the main course of pan-seared duck breast with haricots verts, bing cherry and port wine sauce. Wine offerd was 5oz. of Cabernet/Syrah, Mas de Guiot 2003.

Dessert breezed in as Clafoutis (5) cherry custard cake with bing cherry topped with a scoop of vanilla ice cream. Wine was 2oz. of sweet Jardin Hiver 2003.

After cappuccino (6), we left (7) with a satisfied glow and wallet acceptably lighter.

- mike lee - baltimore