You don’t have to go across the ocean to practice your French. Just pull up a wicker chair at The Blanchard and talk to Philippe Carrie, the restaurant’s only French server. The forty-one-year-old grew up in southwestern France and moved to the U.S. three years ago. He says many customers practice their French with him or tell him about their recent Francophile trips. “I am, how do you say that, a con-sul-tant?” It’s worth stammering out your high school French for these dishes. Duck a l’orange? Oui. Camille Braun Crémant d’Alsace Brut Rosé? Oui, oui, s’il vous plait.
