Food Friday: Dinner at Marche

If you like brunch, chances are you have been to Marche. It is one of those hot spots that the brunch crowds can't seem to get enough of. People (including me) have waited in absurdly long lines just to get a bite of their fantastic croissant french toast. To me, it elicited flashbacks to the epic Portlanda Brunch Special. If waiting in line isn't your thing, and you love French bistro fare, Marche at nighttime is a pure delight.

The night before my parents came to town for the holidays Steve and I shared a cozy romantic meal at Marche. I've been on a Paleo-friendly diet for a while now (don't worry people- I'll still splurge for a Food Friday) and Marche's menu offered a few things that I could eat and not stress over. Also, their menu changes monthly so you are sure to get the best of what the season has to offer.

 

Here is something that should come with no shock: We ordered bone marrow for an appitizer. I feel like I should write A Cavewoman's Guide To Nashville: EVERY RESTAURANT THAT SERVES BONES. Marche's bone marrow was served more traditionally, cut horizontally with the bones in chunks. I passed on the bread and just used my fork and tongue to get the fat out. This marrow was served with a lovely smoked sea salt. The salt was pretty amazing, something I never thought I would say about salt. 

Steve ordered the potato and leek ravioli with gulf shrimp in a tarragon cream sauce. I think he picked it because of the tarragon. The shrimp were cooked beautifully and the ravioli were tender and definitely home made. The cream sauce was lovely and surprisingly perfect for a cold winter night. My only issue was with the size of the portion. It was pretty tiny, even by fancy restaurant standards. They could stand to throw in a few more ravioli.

And for another non-shocking event: I ordered duck. This was a duck leg confit with butternut squash and Brussels sprouts in a fig jam. I'm not sure if I have made this clear on the blog, but I'm in love with everything fig related. Figs and ducks happen to be a perfect pairing. Also, the sweetness of the fig jam over the Brussels and squash was heavenly. The duck itself was cooked just the way I like it, pink in the center with lots of crispy fat and skin. And as a bonus, I don't think there was anything in this dish that wasn't paelo-friendly!

I have a soft spot for Marche. It is located on one of the most recognizable corners in East Nashville and vaguely reminds me of a pastry shop where I had breakfast while visiting Paris. Our waitress was very friendly and helpful. Steve even picked up a few cookies on our way out to bring home to his parents. If you have only been for brunch, I recommend going for dinner.