Stone balconies overhung with wisteria, gently lit yellow and cream walls, wood beams, and alcoves filled with racks of wine offer a warm welcome. The predominantly French menu is modified by Mediterranean influences. Don't fill up on the great crusty whole-wheat bread; look for starters like goose liver crème brûlée made with truffles, apples, and caramel. There is a tempting range of fish and shrimp dishes, and several steak and veal options. A standout is the lamb
sirloin served on couscous with pine nuts, a light curry, and sweet sauce. Top it off with a fruit tart or the red-fruit (mostly berries) vacherin (based on a meringue core).
=, 1 Ben Sira St., Jerusalem, 94181, Israel
Jul 29, 2007
We dined at Cavalier and it was a thoroughly delightful experience. You would have thought you were in a tiny bistro in France. It's lovely inside, just a few tables, many beautiful flower arrangements, and candles. Service was very professional and attentive. The chef was trained in France but uses the local Mediterranean ingredients in his French cooking techniques.