Le Farm, Westport, is in a class of its own. Chef Bill Taibe’s Farm to Table concept, with its commitment to support the local farmers, without compromising on the quality of the food prepared - has been downright infectious. It has inspired tons of restaurants in the area to follow suit. But Le Farm will always be that special place to all of us.
On the other other, Chef Arik Bensimon, with all his culinary skills and indisputable passion for cooking has been creating waves in and around Fairfield County in the past few years. Like Bill Taibe, he is building up quite a following of food-lovers. We loved him at Napa & Co, Stamford. We religiously followed him when he moved to The Spread, South Norwalk. And now, as the stars finally aligned, he has moved to the most perfect of all hotspots: Le Farm, Westport.
Chef Arik Bensimon at Le Farm. What a dynamite Union. The two iconic chefs, chef Arik and Chef Bill, have known each other from their days at Napa & Co. They share the same ideals and inherent understanding of what good food is all about. And, by God’s grace, we get to benefit from this union! :-)
The menu at Le Farm always amazes me and comforts me. Really complex flavor profiles are conceived, using fresh local ingredients - with great ease. One of my all time favorites is the Grass Fed Beef Marrow. OMG! Love that dish. It brings back so many happy memories of my childhood. Even though we used to eat goat rather than beef back home - the satisfaction I get each time I bite into the beef marrow at Le Farm is one of the closest feeling to my yesteryears. My mom and aunts used to cook goat curry and I used to watch my dad and uncles practically fight over the marrow with so much passion and enthusiasm. One of my uncles loved the flavor so much that not only would he eat the marrow - but then he would chew the bone down until it became mush. I am not making this up, people!
Chef Arik is bringing his personality into the Le Farm menu while keeping the integrity and respect for what Le Farm is all about. The flavors felt rich and well balanced. Each dish we tried during our lunch at Le Farm, was successful in surprising us, all the while delighting us. Like the Beef Bavette Sandwich, for instance. Or the Hazelnut Pot de Creme! Simple divine! We were quite amazed by the fact that each dish felt rich in flavors, the desserts creamy and smooth in textures - yet nothing tasted overly fatty or heavy to consume. I believe, this is where the genius sets in...and this is why this restaurant and these two chefs may be forever revered.
Le Farm, Westport | http://lefarmwestport.com
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