Tersiguel's offers the joy of French cooking in Ellicott City

Tuna may be treated carpaccio style. There may be shiitake mushrooms in the sauce that graces the veal and lemon grass and coconut milk in the garnish for the salmon. But Tersiguel's is a French restaurant – French "country" restaurant to be precise. Always has been, always will be. That was true when founder Fernand Tersiguel and his wife, Odette, did kitchen and hosting duty, and is still true now that son Michel (a classically trained French chef) and his wife, Angie, have taken up the toques.

By Donna Ellis

July 3, 2012