NEW HAVEN-The opening of a new dining, lodging or entertainment establishment is always big news in Addison County. That's why Tourterelle Restaurant & Inn is garnering some nice headlines locally. This new business is located along the busy Route 7 corridor in New Haven.
If the early buzz about the dining experience at Tourterelle is any indication of things to come, we believe the place will be a sure bet for good food and gracious hospitality. And when Vermont's governor goes out of his way to make a special appearance at the grand opening, you know the guardian angels of dining are smiling from heaven above.
Tourterelle, the French word for turtledove, is owned by Chef William "Bill" and Christine Snell. Prior to opening Tourterelle, they owned two acclaimed Brooklyn, N.Y., bistros, Loulou and Cocotte, which were popular with both diners and critics. Tourterelle Restaurant & Inn is housed in the stately home formerly occupied by Roland's Place and 1796 House bed and breakfast.
Tourterelle has undergone extensive renovations which include a new bar, freshly painted interiors, and an impressive stone fireplace. Original floors were refurbished, bathrooms have been updated and Tourterelle's three guestrooms have also been entirely renovated with the addition of a fireplace in one of them.
Chef Bill turns out exquisitely presented, tasty dishes reflective of Christine's childhood in France. Look for hearty French country classics with a modern flair using Vermont local farm ingredients. Bills' seasonal market-driven cuisine includes dishes such as "Red Curry Coconut Bouillabaisse" (a favorite of his Brooklyn customers), local vegetable Tartiflette and classics such as steak frites, cr pes and escargots.
Desserts include a flourless chocolate cake, Vanilla bean cr me brul e or local fruit crisp.
Chef Bill started his training in the kitchen in 1990 at the Frog and the Peach restaurant in New Jersey under the eye of Chef Stan Novak (former sous chef at Brooklyn's River Caf ). In 1994, Bill moved to New York City to work with Drew Nieporent (Myriad Restaurant Group) and Don Pintebona at Robert De Niro's Tribeca Grill. That job was followed by a stint as the sous chef and then head chef at City Wine & Cigar Company under Patricia Williams. Bill went on to work as a restaurant consultant.