Du Pain & Du Vin
A wine dinner at Pain D’Avignon is a francophile’s—and a Cape Codder’s—delight.
In every season, Pain D’Avignon is a favorite with Cape Cod diners who love fine French cooking—especially classic dishes featuring fresh local ingredients, transformed with flair by talented chefs. Ever since it opened in 2009, this Hyannis hot spot seems to do everything just parfait, from a splendid wine list with great French choices on through tasty appetizers (the Huitres au Four—featuring local oysters—are a favorite) on through to such entrées as Tartare de Thon (Yellowfin Tuna Tartar). The atmosphere is intimate yet sophisticated and the staff have that certain Je ne sais quoi European touch that is sure to be a pleasant surprise for Cape Cod visitors.
On a cold night last winter, we warmed up quickly when entering this popular bistro, located right around the corner from Barnstable Airport. Pain D’Avignon’s elegant, yet cozy interior (there is also handsome bar here with some fun cocktails!) was full of people for a memorable wine dinner. Joseph Drouhin vineyard’s heir, Laurent Drouhin, combined his considerable wine chops with six splendid Pain D’Avignon courses. From the sweet and savory opening course with Local Squash, Crispy Speck, and Sage served with a light, refreshing 2011 Saint-Véran, on through a deeply pleasing 2010 Puligny-Montrachet paired with a zesty Grilled Scallop with House Cured Smoked Bacon Lardons and Curry Oil, and on through tender Duck Confit with Herbed Spatzle, Wild Mushrooms, Chorey-les-Beaune Plumped Cherries and Braised Escarole perfectly matched with a clear and fruity 2009 Chorey-les-Beaune, it was a divine presentation.
Joseph Drouhin partnered with local fine wine and spirit shop, Centerville’s Cape Cod Package Store, which carries many Drouhin vintages. For upcoming Pain D’Avignon special events and a preview of the talents of their exciting new Executive Chef Matthew Tropeano (who is, of course, classically trained in French cuisine), go—toute suite—to paindavignon.com.
Photography by Stacey Hedman