As Paris commanded the global spotlight this summer during the Olympic Games, gastronomes around the world were reminded of France’s culinary prowess. While flying across the pond sounds like a dream to most, Plouf Plouf Gastronomie in Tiverton offers the flavors of the nation’s quintessential cuisine – without the jet-lag.
After earning an enviable reputation for their Plouf Plouf food truck, which traipsed around the East Bay and beyond for half a dozen years, inviting people to delight in escargots, duck confit, and – for those with a sweet tooth – crème brûlée (oui oui!), husband-and-wife-duo chef Mario Molliere and Anik Palulian laid down more permanent roots in 2018 when they opened their full-service seasonal restaurant, Plouf Plouf Gastronomie.
Growing up just outside Paris, Molliere was raised on traditional French rustic-style cuisine, inspiring him to eventually hone his own cooking skills as a chef. His diligence and talent in the field earned him top honors as an executive chef in leading kitchens worldwide before making his way to the US.
Plouf Plouf Gastronomie’s farm-coast location, straddling rolling green hillsides and the tranquility of Nanaquaket Pond, is a natural fit for this cozy eatery. The pocket-sized interior renders the majority of guests dining on the front porch or newly reconstructed side patio illuminated by strings of bistro lights dangling along the pergola. A BYOB eatery (with a reasonable $8 house fee per bottle of four-pack), it’s conveniently located next to Stonebridge Liquors, but one should take a close look at Plouf Plouf’s drool-worthy menu before making any wine selections.
It’s clear just from glancing at the list of starters – Les Premiers Plats – that the focus is iconic French favorites. Escargots à la Bourguignonne steal the spotlight with imported French vine snails in garlic butter and parsley, perfect for sopping up with crusty bread served alongside. The Salade Niçoise includes fresh, seared wild-caught yellowfin tuna with baby potatoes, haricot verts (or French green beans), tomato, boiled egg, olives, and anchovy with artisanal greens and scratch-made vinaigrette, and then there’s the slow-cooked, Sherry-forward French onion soup with ooey-gooey gruyère pouring over the sides of its piping hot crock.
“Our menu of classics stays the same for the most part, with additions and surprises popping up as specials,” says Palulian, who can typically be found orchestrating the front of house in between greeting diners, delivering plates to tables, or explaining the selections on the extraordinary cheese board. “Some dishes making an appearance this season include Bilibi, which is a French saffron-mussel chowder made with organic Prince Edward Island mussels,” begins Palulian, who goes on to also describe a chilled Maryland jumbo lump crab salad with fresh dill, braised Wagyu beef Bolognese, an organic rack of lamb, a wild-caught jumbo shrimp fettuccine dish, and fresh brook trout sauteed in browned butter.
Other in-demand dishes celebrating provincial cooking at Plouf Plouf include Duck Magret au Poivre, a zesty French brandy sauce made from the duck’s drippings and green peppercorn, and Moules Pernod, made with cream, shallots, garlic, thyme, fennel, and Pernod, the oldest anise liqueur in France. While many mains come with a side of hand-cut frites made from Canadian potatoes, a simple salad, or ratatouille, it’d be a crime for any fry aficionado to miss out on the Truffle Frites – available as a side or a shareable dish for the table that’s sure to be devoured.
“Nearly all our ingredients are sourced from farms throughout New England that are dedicated to quality, sustainability, and humane practices,” says Palulian. “Although, we do import our bistro ham and wild vine snails from France. Our lobster, which pops up as a special, is always fresh, whole, and local!”
Don’t forget to save room for dessert. While the selection is small, the flavors are robust, whether you choose the aforementioned crème brûlée, Italian gelato, chocolate mousse, or creme caramel.
The only tragédie about Plouf Plouf Gastronomie is its abbreviated season. The restaurant typically opens at the beginning of June and serves through late October, so plan a fall visit before it’s too late.
2490 Main Road, Tiverton
401-236-1937 • PloufPloufGastronomie.com
Inquire for year-round catering services
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