Au Rendez-Vous

1328 Windsor Pkwy NE, Atlanta GA 30319 aurendez-vous.com (404) 031-1968

Cuisines and Dishes at Au Rendez-Vous:

French

Menu for Au Rendez-Vous

Appetizer

L'hors d'oeuvre du chef au Saumon ou Sole $6.00
Scalloped salmon or sole sauteed with dill and a squeeze of lemon served on a bed of mixed greens.
Escargots a la Bourguigonne $6.00
Escargot baked in butter and spices.
Moules Marinieres $6.00
(1/2 dozen) Steamed mussels in a garlic, shallot and white wine broth.
Tomates farcies $4.50
Stuffed tomatoes with variation of ham, spices and herbs.
Asperges a la sauce vinaigrette $5.00
Steamed asparagus served with French mustard dressing.
Bread and Butter $1.20

Poulet - Chicken

Poulet Cocotte $12.90
Roasted chicken braised in fine herbs and vegetable broth, served with sauteed vegetable.
Coq saute aux champignons $12.90
Chicken roasted with spice, flamed with cognac, simmered in a port sauce and finished with a touch of lemon.

Boeuf - Beef

Boeuf Stroganov $13.90
Marinated Boeuf with Bouquet garni; sauteed beef cooked in mustard, yogurt and sour cream sauce.
Boeuf Bourguignon $13.90
Beef marinated in red wine, sauteed then braised in red wine sauce.
Boeuf aux Poivrons $13.90
Beef simmered in a wine potion with orange peel, brandy, assorted peppers, herbs of Province.
Blanquette de veau a l'ancienne $13.90
Thin sliced veal cooked in a light sauce of seasonal petite legume and mushroom.

Poisson - Fish

Sole a la Dijonnaise $13.90
Fish cooked with glazed shallots then baked in a Dijon mustard sauce.
Cabillaud a la sauce tomate basilique $13.90
Sauteed fish braised in a sauce flavored with basil, tomato and olive.
Lieu a la Normande $13.90
Fish sauteed with sweet onion and butter then baked in a bechamel sauce with apple cider.
Truite au four avec capres et fenouille $13.90
Fish flamed with capers, fennel, cooked in cider with a vegetable julienne.

Other

Crevette flambees au cognac et a la sauce tomate $15.90
Shrimps sauteed with Hungarian pepper flamed with brandy then topped with tomato sauce.
Cassoulet $14.90
Combination of duck confit, pork ans sausage stewed with white bean in tomato sauce and fine herbs then oven baked.
Canard aux Fruits rouges $13.90
Duck thighs marinated, roasted, then simmered in a red berry sauce. The meat is firm and flavored like wild game.
Canard roti au citron, aux olives et aux capres $13.90
Roasted duck cooked in a lemon sauce seasoned with capers.
Civet de lievre $15.90
Rabbit marinated with a full-bodies wine and fricasseed until glazed.
Navarin printanier $15.90
Lamb carmelized and simmered in broth served with seasonal legumes.
Jambon braise au cidre et aux raisins secs $12.90
Pork spiced and braised in cider, apple sauce and raisins.

Menu for Au Rendez-Vous provided by Allmenus.com

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Reviews for Au Rendez-Vous

Ratings and Reviews for Au Rendez-Vous

Sep 03 2008

via Citysearch

This restaurant seems to have been rated highly in local newspapers and magazines, but I'm not sure why. The food was just OK. M...read more
May 20 2007

odd3 via Citysearch

Au Rendez-vous is much more reminiscent of a hole-in-the wall Buford Highway Asian restaurant than any French Bistro I can imagine...read more
Nov 16 2006

pbanjo via Citysearch

Great little find on Windsor Parkway. Our food was delicious. The service can be a little slow but we weren't in a hurry so it wa...read more

From Citysearch

The Scene
Tucked in the trees, this unassuming spot in a rapidly gentrifying neighborhood is bare bones--folding chairs, paper napkins--with a few homey touches such as just-like-Mom's place mats and planters filled with corks. The Vietnamese owners honed their culinary skills in France and the Asian waitstaff is quick on their toes--maybe a bit too quick for unwinding diners.

The Food
Authentic bistro fare mostly hits the mark. Piquant daube Provencale, braised beef cubes marinated in white wine, herbs and wild berries and finished with sweet apple wine is terrific. The moules farcies, roasted mussels stuffed with sausage, herbs and spices are an unexpected twist on classic. The mustard-slicked fish and the chicken flamed in rum served a mushroom sauce are less noteworthy dishes. The not-too-sweet open-faced apple tarts made with wine and caramel soaked fruit provide a pleasing finish.

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