Have you Vauclused?

Chef Michael White and Altamarea Group partner, Ahmass Fakahany, have another hit on their hands.

White’s cooking has taken a french twist, deviating from his Italian roots.

The name Vaucluse refers to a region of Provence, but the food is not Provencal rather it showcases upscale versions of tradition french brasserie fare.

Vaucluse which recently took up residence in the old Park Avenue Spring/Summer/Fall/Winter space has had a complete facelift which goes along with the many Upper East Side patrons who frequent the establishment.

Vaucluse is gorgeous…tasteful, elegant with soft tones and plush fabrics. The upstairs bar area has been transformed into a much more spacious setting.

The kitchen is helmed by Marea’s Jared Gadbaw and the menu is French with the exception of a cheeseburger and several pasta dishes.

There are two dining rooms with approximately 80 seats in each, as well as a lounge and bar area connecting the two.

We were a bit early so David and I waited for the birthday girl in the bar.

David order a fabulous Manhattan on the rocks. I am into Cremant which is produced in the Alsatian area of France and is made the exact same way as Champagne, but costs less ($13).

Unless you are a total Cristal snub I don’t think you will notice the difference.

The wait was short lived and we settled into our prime viewing table. Our server was quite nice, but Adam Volpe, assistant GM, made the celebration sparkle.

The server brought over a delicious amuse bouche with succulent tobiko.

It may be considered ridiculous to note, but the butter was orgasmic. I was dying to ask for a doggie bag. It was that good along with the fabulous baguette, sour dough and wheat breads…so against all the carb restrictions when dining on the Upper East Side.

David took charge and ordered a lovely bottle of red from the often neglected Languedoc region, Domaine De La Casa Blanca 2012 ($55).

We decided to share so we started with Escargots A La Bourguignonne prepared in an unconventional manner.

The escargots were out of the shell and combined with red carmargue rice, feta and parsley butter. They were delicious, although I must admit to being a traditionalist when it comes to escargots ($17).

We mixed and mingled the escargots with a Tomate Et Pasteque Salad consisting of heirloom tomatoes, watermelon, Iberico ham and basil ($17). The watermelon was pressed (water was drained out) and it was fantastic.

Courtny and I split a rich, thick slab of foie Gras Poele…seared Hudson Valley duck liver, hazelnut gateau, endive and strawberries ($27).

David selected the Saumon Grille. The Wild King Salmon was served with cauliflower and carrots ($29). The salmon was prepared to perfection.

Courtny and I split the  Homard En Fricassee. Maine lobster, chanterelles, black truffle potato puree and port ($41)…a truly fantastic dish.

Equally delectable was a side of Champignon des Bois or as we New Yorkers say, sautéed wild mushrooms ($9).

Dessert time and we could not make a decision.

Adam decided for us and we were gifted with Creme Brûlée with exotic fruits, Souffle Chaud Chocolat with white coffee glace and Vacherin aux Fraise which was a fabulous crisp meringue, fromage blanc glace and a strawberry consomme all prepared to perfection by executive pastry chef, Alina Martell.

What an exquisite celebration.

To close out the fabulous meal, cookies were presented just in case we did not consume a sufficient amount of desserts.

Vaucluse is a winner. It is not just about the food. The well trained staff and the elegant decor add to the culinary adventure.

Vaucluse is a dining experience without the exorbitant price tag of similar style NYC restaurants.

I just may return soon to sample the White Label Burger with frites.

We left satiated, inspired and elated from a phenomenal celebratory day.

Vaucluse 100 East 63rd Street New York City. Open for lunch Monday-Friday 12:00-2:30pm. Dinner Monday-Thursday 5:30-10:30pm, Friday and Saturday 5-11pm. Closed Sunday.