Edit ModuleShow Tags

La Belle Vie is Frying Up Some Chicken


Published:

Lowbrow is rubbing elbows with highbrow these days at La Belle Vie with the addition of fried chicken to the menu by chef Michael DeCamp.

You might not know it, but fried chicken is hard to pull off in restaurant. It takes a while to cook—around 25 minutes. It doesn’t sit well—you get about five minutes when its crispy out of the fryer before its glory starts to fade. Also, it burns through fryer oil quicker than almost any other fried food, spoiling the oil and turning it brown with fried chicken debris.

So why would a place dedicated to more highfalutin foods mess around with fried chicken? I called chef DeCamp to ask about the new dish.

So tell me about the fried chicken.
We use poussin [young chickens] legs and thighs. We fry them throughout the night on low, like 275, and then on high heat, like 375 to crisp them up. We then drizzle them with a little lavender and cumin honey and then some harissa yogurt for dipping.

It seems like in a restaurant it’s hard to make fried chicken?
That was the thing. We have a few fried things on the lounge menu and they’re all the popular stuff. We just have one fryer with two baskets. We needed to figure out a way to make it work with what we can do.

Who around the Twin Cities do you think has good fried chicken?
I don’t think there’s much here in town. Correct me if I’m wrong. Popeyes’ is ok, and then in North Minneapolis on the corner of Penn and Broadway, there’s a place. They just got a sign up. Before, you had to take it on faith that they had food. It’s called Golden Chicken.

I’ll look it up.
Good luck on finding it online. You kind of have to drive by [to find it]. The chicken’s served in a paper bag, and that’s about it. It’s pretty good.

Was it a big decision to put it on the menu? It’s kind of lowbrow for you guys isn’t it?
We’ve been thinking about it for a while. In the lounge, anything goes, as long as it’s good. Well, almost anything—no hot dogs yet.

I guess you could make your own.
Actually it’s been discussed.

La Belle Vie
510 Groveland Ave.
Minneapolis, MN, 55403
labellevie.us

Edit ModuleShow Tags

Related Articles

Herbed Parmesan Crab Cakes with Fresh Tomatoes Recipe

Whip up crispy and tender restaurant-quality crab cakes at home

Kick Cancer - Buy Jam!

Lucille's Kitchen Garden co-owner Amy Glass is fighting stage IV breast cancer. Three farmers markets will help.

Three Things to Eat: Sept. 19-25

After a shuddering incident with a whale-sized spider, Joy dives into her three favorite decadent Halloween treats
Edit ModuleShow Tags

About This Blog

TC Taste answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the TC Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

Recent TC Taste Posts

Herbed Parmesan Crab Cakes with Fresh Tomatoes Recipe

Whip up crispy and tender restaurant-quality crab cakes at home

Kick Cancer - Buy Jam!

Lucille's Kitchen Garden co-owner Amy Glass is fighting stage IV breast cancer. Three farmers markets will help.

Three Things to Eat: Sept. 19-25

After a shuddering incident with a whale-sized spider, Joy dives into her three favorite decadent Halloween treats

Mexican-Style Potato & Vegetable Salad Recipe

Add a variety of vegetables to your menu in this quick and easy salad with a kick of mustard vinaigrette

Can Stewart Woodman Soar Again At Lela?

He had huge success at Heidi's and Heidi's 2.0—will diners now flock to the suburban restaurant to experience Stewart's food?
Edit ModuleShow Tags
Edit ModuleShow Tags