Buvette is a lovely restaurant located on a tree-lined street just steps from the boutiques on Bleecker Street in the West Village. My husband and I enjoyed a late lunch at Buvette in July while vacationing in New York. The gastrothèque is open all day; it serves food and drinks to locals and visitors for breakfast, lunch, and dinner. As we walked toward the entrance, I noted the relaxed, neighborhood atmosphere of the restaurant. We were seated in the front room at a petite table across from the bar. Our lunch began with champagne served in the perfect diminutive coupe glasses followed by carottes râpées (julienned carrots with pistachios and lemon), poulpes aux olives (octopus salad with celery and olives), and les oeufs brouillés (steamed eggs on toast with smoked salmon and caper berries). The carottes râpées were served on a plate set on a small silver pedestal to allow room for all of our plates on the petite table. Our lunch was as relaxing as it was delicious, and we finished with espresso.
Bicycle in front of Buvette
I discovered the cookbook entitled Buvette: the Pleasure of Good Food by Jody Williams in May. Her recipes are simple, straightforward, and delicious. The cookbook is intended to inspire cooks to recreate her recipes at home with ease. I have made Marinated Olives with Orange Zest and Red Chili, Salmon Rillettes with Horseradish, and Roast Chicken Salad and Haricots Verts with Mustard Vinaigrette, as well as the refreshing carottes râpées we tasted at the gastrothèque. I substituted almonds for the pistachios, and flat-leaf parsley for the cilantro in the original recipe. At home, I served the carottes râpées with coppa.
Carrots with Almonds and Coriander Vinaigrette
(adapted from Buvette: the Pleasure of Good Food by Jody Williams)
Serves 3-4
- 1 tablespoon lemon juice
- 3 tablespoons extra-virgin olive oil
- ½ teaspoon kosher salt
- ½ teaspoon red chili flakes
- ¾ teaspoon coriander seeds, toasted
- 1 pound carrots, peeled and coarsely grated or julienned
- ¼ cup almonds, toasted
- ¼ cup flat-leaf parsley leaves
Crush coriander seeds in a mortar and pestle. Add lemon juice, olive oil, salt, and chili flakes to the mortar and pestle and whisk to combine. In a large bowl, combine carrots, almonds, and parsley with the coriander vinaigrette and toss gently to mix. Allow the carrot salad to sit for at least 30 minutes prior to serving to allow the flavors to blend. This salad will keep for a few days in the refrigerator.
Rainbow Carrots and Carrots with Almonds and Coriander Vinaigrette
Carrots with Almonds and Coriander Vinaigrette and Coppa
alice and waldo 