Food & dining

short order

Not just a food truck, a restaurant on wheels

An order of duck confit and frites from the Plouf Plouf Gastronomie.

Joe Giblin for The Boston Globe

An order of duck confit and frites from the Plouf Plouf Gastronomie.

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Food trucks are fun, hip, and capable of serving everything from banh mi to barbecue, falafel to fried fish. That said, Plouf Plouf Gastronomie is taking food truck cuisine to another level. If attaching the word “gastronomie” to a food truck seems a bit over the top, note that Plouf Plouf is run by a Frenchman, Paris native Mario Molliere, who has cooked all around the world and most recently owned two restaurants in Connecticut. Among the items on his quintessentially French menu are escargots served on puff pastry in Pernod-infused sauce; housemade duck confit; steak frites; and a grilled organic duck burger topped with applewood smoked bacon and wild mushrooms, a crowd pleaser, if not precisely a French classic.

Joe Giblin for The Boston Globe

Chef Mario Molliere.

After the recession hit, forcing the closure of his restaurants, Molliere decided to reinvent himself as a food truck owner and caterer (Plouf Plouf does weddings and other functions). The truck is based in Providence, and Brown University students are among his best customers, says Molliere. But he makes forays into Massachusetts and will appear at an upcoming Framingham festival later this month. Prices are steep for a food truck — that duck burger will set you back $13 — but, says the chef, you can’t really think of this as street food. “It’s the quality you would get in a restaurant. You can’t compare it to a food truck — compare it to a French restaurant.” Plouf Plouf Gastronomie will appear at the Framingham Food Truck Festival on Sept. 20 at Bowditch Field on Union Avenue. Go to www.ploufploufgastronomie.com or call 401-236-1937 for more locations.

JANE DORNBUSCH

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