During a recent visit to d’floret in Lambertville, New Jersey I found a perfectly prepared chicken dish so memorable I wanted to shout Glory Hallelujah. I’d heard for some time 
the buzz about the farm to table offerings at d’floret and legendary owner Dennis Foy. So recently I visited this slightly French, pocket sized bistro nestled in Hunterdon County on the Delaware River in Lambertville, NJ. Before I begin I’d like to share a few thoughts about Chef Foy’s storied career.
the buzz about the farm to table offerings at d’floret and legendary owner Dennis Foy. So recently I visited this slightly French, pocket sized bistro nestled in Hunterdon County on the Delaware River in Lambertville, NJ. Before I begin I’d like to share a few thoughts about Chef Foy’s storied career.Foy’s talents emerged in childhood inspired by his mother’s cooking. His first foray into the restaurant business came in the seventies when he and his brother opened the Tarragon Tree in Meyersville NJ – later moving to Chatham. These guys were early pioneers of the farm to table dining concept light years before it was spoken of, let alone popular. This concept, celebrated in fine dining circles today, suggests that restaurants who do this adhere to a more enlightened principle of gastronomic expression. Furthermore; these restaurants attract individuals with broader expectations of a fine dining; presumably possessing a more sensitive palate. In a farm to table experience you can expect to consume more ethically sourced foods expertly stored, skillfully prepped 
then handed over to a chef so she or he can create something magical.
then handed over to a chef so she or he can create something magical.Top chefs know how to bring out the true essences of flavors in the items being prepared. It takes skill and years of disciplined training to produce awesome results. In the rarified stratum of high cuisine that process begins and ends by sourcing ethically raised live stock, produce that’s uncontaminated by chemicals using the same methodology for ingredients used to make breads, desserts, sauces etc. Doing this is how the greats of the kitchen distinguish themselves from the pack.
D’floret is tiny like a shoe box, neat and compact and that’s only one part of its’ charm. There are maybe 26 seats inside and its decidedly simple in appointments. The emphasis is on the food and service. Since there isn’t a bar, you can bring your own bottle. To 
begin I ordered a sautéed tian of crab, with thyme and aioli sauce. It was fresh, meaty and seasoned just right. At $18 dollars it’s what you’d expect. Another wonderful appetizer was the chilled pea soup with cured ginger; having the right amount of spice balance and chill for $9. The organic whole roasted chicken (for two) with creamy mashed potatoes and vegetables costs $56. The Amish chicken was skillfully slow cooked, succulent and scrumptious. Yes it is organic and expensive but that’s the price we sometimes pay for quality.
begin I ordered a sautéed tian of crab, with thyme and aioli sauce. It was fresh, meaty and seasoned just right. At $18 dollars it’s what you’d expect. Another wonderful appetizer was the chilled pea soup with cured ginger; having the right amount of spice balance and chill for $9. The organic whole roasted chicken (for two) with creamy mashed potatoes and vegetables costs $56. The Amish chicken was skillfully slow cooked, succulent and scrumptious. Yes it is organic and expensive but that’s the price we sometimes pay for quality.When ordering the whole chicken I recommend letting your hostess know when you are planning to arrive or while making a reservation as it takes 45 minutes to prepare. I paired the chicken. Other notables entrees were the dry aged sirloin, market price and the slow roasted rack of lamb also market price. There was a north Atlantic Salmon with asparagus, mushroom and mint puree that sounded great for $28. And there are specials of the day your server will fill you in on. Very satisfied, I skipped dessert though the choices were tempting; classic strawberry shortcake, a chocolate royale, with hazelnut praline and chocolate sauce.
The overall service was good with co-owner Estella presiding over the room insuring all expectations will be met. To conclude d’floret offers a quality dining experience and one not soon forgotten.
The restaurant doesn’t accept credit cards, only cash or checks.
D’ Floret is opened only Thursday thru Sunday 5:00-11:00pm. You can make reservations on-line or by leaving a message and number on their voice message.
Located at 18 S. Main Street, Lambertville, NJ. phone. (609) 397-7400
All the Best,
Laser Lou & Mo, Your Food Dude