The Endive salad was reportedly delicious, even though the consumer in general does not like roquefort cheese. And my scallops, well, I could tell that the scallops themselves were delicious and fresh, but the parsley and garlic butter on top was SO salty that I could not force myself to finish them. And there were only four! They were served with baby endive leaves and walnuts, a delicious companion to the scallops.
The cauliflower gratin was delicious, and very creamy (not thick and gooey), but it was just too rich. I think that it could suffice on its own as a meal, because I'm not sure how many people could actually eat that and something else. Highly recommended but not if you have a small appetite.
The highlight by far was the dessert. It was a struggle to make the decision because we were all so full, but since we were celebrating two birthdays, it was just inconceivable not to order at least one dessert. So we ordered the Parfait glace' Grand Marnier et ses oranges confites (Grand Marnier parfait with candied orange) ~ although I'm remembering now that the menu actually read souffle', not parfait. Hmmm. Anyhow, it was a delicious dessert, and the presentation was stunning. Unfortunately I only had my cell phone camera with me last night so please excuse the quality of the photos, but I think you will still be able to appreciate the presentation. The combination of chocolate and orange is a time-tested favorite.
All in all I enjoyed my dining experience and would return to Cafe du Parc. In general the food was quite salty, so as they say, the chef must have been in love. Hopefully his heart will settle down and he'll stop double salting the food. Dessert was wonderful and there were so many interesting choices that I would suggest definitely saving room for it on your next visit.
The maitre d' was fabulous, funny, and not too hard on the eyes either. Everyone I saw there was French, which gives the place an even more authentic atmosphere. Our waiter seemed somewhat new at the job, but hopefully given another month or so he'll be up to speed with the demands of the job. The tables are upstairs but for those who cannot climb stairs, there is an "elevator." Well, I think it used to be an elevator about 100 years ago. But it does do the trick of transporting someone up to the second floor. The bar downstairs is very cute and chic and they have a separate menu of small plates. I would definitely love to return just to the bar some evening for a glass of wine and a petit plat. The restrooms were single-person, and they had nice sinks and faucets, nice soap, and very nice towels. Very clean and I love the little sign on the outside that changes from "vacant" to "occupied" when you lock the door.