Newly reopened in a larger space, Far From France debuts classic French dinner service

Far From France Sweet Souvenirs reopened as Far From France Bistro & Bakery on June 21, now located in a newly renovated footprint that previously housed Pizzeria Il Forno. (Photo by Miriah Hamrick) 

Far From France’s new location in The Pointe at Barclay is no closer to France than before, but the reopened eatery now offers a richer taste of co-owner Alban Pelletier’s native country with an expanded menu of traditional French fare.
 
Originally opened as Far From France Sweet Souvenirs in 2017, the French bakery and retail shop closed its old location in mid-March to focus on the move to 1474 Barclay Pointe Blvd., #201, which previously housed Ash Aziz’s Pizzeria Il Forno. The eatery reopened last week as Far From France Bakery & Bistro, adding a new dinner menu to the business’s repertoire.
 
This move is years in the making for Alban Pelletier and his wife Josephine, whose plans to continue growing their business were temporarily halted when they ran out of space in their first location. Once Aziz’s spot was available, work began in earnest to create a local spot reminiscent of a classic French bistro.
 
“We wanted to do something very French, very authentic,” Alban Pelletier said.
 
At the same time, he noted, they wanted to offer a lighter take on a culinary tradition that can be heavy with butter, cream and other rich ingredients.
 
“Even though we use quite a bit of butter, it cannot be as heavy and fattening as it used to be in the ‘80s and ‘90s,” he said.
 
Early in the process, the Pelletiers sought a French chef with the skills and experience necessary to execute their vision. Alban Pelletier recognized the talent of American chefs, but the couple’s concept required someone with a French approach to balancing flavors.
 
“It’s not the same outlook about food,” he explained.  
 
Their search ended with Stefane Laporte, whose experience includes culinary school in France and stints in kitchens in Las Vegas and Wilmington. Laporte was able to transform the couple’s ideas into the menu of French fare now served at their newly renovated restaurant.
 
Savory French onion soup and escargots baked in a sauce of garlic, butter and parsley — both of which Alban Pelletier described as “very French” — have emerged as early top sellers from the menu’s appetizers. For entrees, he listed the Entrecôte des Halles, a ribeye steak topped with merlot butter, and the Corvina Façon Albert, filet of corvina fish encrusted with crispy bread and topped with a vermouth butter sauce, as the most popular so far.
 
The latter stands alone on Far From France’s dinner menu, identified as a 1962 special from legendary French restaurant Maxim’s de Paris. The dish is one of few items that has remained a fixture on the Maxim’s menu, and it is served in Wilmington due to the Pelletiers’ long-standing working relationship with the brand.
 
“Maxim’s is one of the first restaurants in Paris, so we’re trying to be as authentic as possible. You cannot go wrong with Maxim’s. It’s a worldwide brand that everybody knows,” he said.

Desserts include creme brulee, profiteroles, beignets and Grand Marnier souffle, another item borrowed from Maxim’s. All were executed by Josephine Pelletier, the business’s pastry chef, who also keeps the bakery’s shelves stocked with freshly baked croissants, tarts and other pastries.

In addition to Josephine Pelletier’s creations, the retail side of Far From France’s new storefront still sells the chocolates and sweets from Maxim’s and Voisin Chocolatier along with jams, olive oils, vinegars and other savory sauces from L’Epicurien. A selection of French wines is now available for sale as well.
 
Likewise, the business still offers high tea Wednesday through Saturday, 11 a.m. until 3 p.m., now bolstered by new finger sandwiches and cocktails. As before, reservations for high tea must be made at least 24 hours in advance.
 
The lunch menu of salads, soups and sandwiches is also largely the same, save for an expanded lineup of sweet and savory crepes, which are also available for the restaurant’s new Sunday brunch.
 
Far From France Bakery & Bistro is open Wednesday through Saturday, 11 a.m. to 9 p.m., with the bakery/retail operation closing at 5 p.m. as dinner service begins. On Sunday, the restaurant is open from 8 a.m. until 3 p.m.