Tersiguel's French Country Restaurant

User Rating: 5 out of 5 stars

I believe Tersiguel's is consistently the finest restaurant in the Baltimore - DC area. Chef Michel touch is felt in every dish. I only wish he would reconsider and put Foie Gras back on the menu.

The service is politely perfect in every way.

What a treat it is when Fernand is in house (Saturday nights).

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User Rating: 5 out of 5 stars

Amazing food. The cook, Kevin Christian was outstanding; he brought the food right to our table. It makes sense that they put the best cook with the best restaurant. The second I put that delicious food in my mouth I was unable to put my fork down. you will most likely be seeing us soon.

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User Rating: 3 out of 5 stars

My wife and I had an early dinner around 5:30 p.m. on Saturday August 16, 2008. Both of us loved the cozy, relaxing interior, friendly and unobtrusive service and the soft background classical music that permitted a quiet conversation without undue effort. A quick tour in the restaurant made me remark to my wife that this was a place I would definitely come back to
for the overall favorable impression the place left me with from the very first moment.

We sat at a table near a small window overlooking the main street to find out that the air conditioning vent was just below our feet and was blowing hard to make one awfully uncomfortable. Fortunately the a/c would go off from time to time to help us concentrate on the food before us.

My wife and I ordered the Prix Fixe Menu. In addition we ordered an "hors d'oeuvre" ( Saucisse Grillee Alsacienne- house made sausage) to share. It came served with warm potato salad. The sausage lacked "personality" - it was flat and would not stand out in your memory. So was the Pate de Campagne we had ordered with great anticipation. The mustard offered with the Pate did not add zest to it and frankly it did not make any difference. I was luckier with the entree. For the occasion I chose " Noisette de veau Kervennec ( sauteed veal tenderloin medallions with shiitake mushroom and shalott sauce) . The sauce was great, the medallions perfectly done and the mushroom blended deliciously , so I used the bread to scoop the last drops of the sauce off the plate. My wife was not very happy with her dish - Poulet roti ( chicken breast with couscous). Why is this dish on the menu ? Although my wife offered me twice the opportunity to taste it , I wisely managed to avoid the temptation offered.

For the dessert I took the peach sorbet- beautiful and imaginative presentation of the sorbet in a jar made of ice. Great idea and pleasant visual effect but the taste buds were not satisfied or excited ! My wife had opted for the mousse and I did not hesitate to congratulate her for the choice she had made, hoping she would share some more of the mousse with me after my uneventful dessert.

So overall the offered package did not awe or impress, although all the initial signs were promising. The amuse gueule that came within a minute of ordering our drinks was phenomenal. The soupe in the small coffee cup had a garlicky kick that traveled in the palate and moved upward resuscitating in its wake the dormant senses of the brain dulled by the monotony of a Saturday afternoon drive from Annandale in Fairfax to Howard county. The frog leg sampler was stunning and disappeared quickly down the esophagus creating a welcoming environment for what was expected to follow. So there was no lack of anticipation, although to a large extent this anticipation was unfulfilled as subsequent experience showed.

It was surprising that no wine list was offered and no effort whatsoever was made to suggest an appropriate accompaniment , although I must admit that the Pinot Noir we were offered when asked for a glass of red wine was most fulfilling. I noticed that it came from a bar that was well stocked with hard liquor. Is Tersiguel unable or unwilling to put together a selection of wines that are most appropriate with the menu they offer ?

As we were leaving we saw a few couples walking in and on our way home when we passed the restaurant, the place seemed alive with diners. I hope they made better choices from the menu and as a result left with better disposition.

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