The Brooklyn Paper
Share on TwitterTweet
Share on Facebook

Don’t miss our updates:

These are troubling times, what with a possible war on the horizon and the economy in the pits. But a French man and his wife hope to heal us - one cassoulet at a time.

In January, Jean-Francois Fraysse and his wife, Melva Max, who own La Luncheonette in Manhattan, opened Quercy on Court Street, bringing with them a little je ne sais quoi, not to mention good eating, to Cobble Hill.

Named for Fraysse’s hometown, located "halfway between Toulouse and Bordeaux in Southwest France," the restaurant offers a "very nice" wine list and true French comfort classics: foie gras, rabbit stew and blanquette de veau (veal stew). Fraysse does not want to sound "too proud," but proclaims his cassoulet, or meat and bean stew, to be "one of the best in the city."

The decor, according to Fraysse, is "very warm with a blue-and-white checkered floor, ah, red wood on the walls and many ’skunks.’" Skunks? He meant sconces, candlelit sconces that add a romantic glow to the room. As far as service goes, Fraysse says of his waitstaff, "They are very sympathetic. We try our best."

Quercy (242 Court St. at Baltic Street) accepts cash only. Entrees: $12-$24. The restaurant is open for lunch and dinner Tuesdays through Sundays and is closed on Mondays. For reservations call (718) 243-2151.

Updated 4:00 pm, November 10, 2010
Today’s news:
Share on TwitterTweet
Share on Facebook

Don’t miss our updates:

Reasonable discourse

Comments closed.

First name
Last name
Your neighborhood
Email address
Daytime phone

Your letter must be signed and include all of the information requested above. (Only your name and neighborhood are published with the letter.) Letters should be as brief as possible; while they may discuss any topic of interest to our readers, priority will be given to letters that relate to stories covered by The Brooklyn Paper.

Letters will be edited at the sole discretion of the editor, may be published in whole or part in any media, and upon publication become the property of The Brooklyn Paper. The earlier in the week you send your letter, the better.

Keep it local!

Stay in touch with your community. Subscribe to our free newsletter: