What We Learn About Oui Oui
When Diane Cartmell opens Oui Oui Paris three years ago in Fairhope, the name leaves us assuming that it’s a French cuisine restaurant. But we learn differently from her after paying our first visit. “I am not just a French restaurant,” she says. “I specialize in all ethnic cuisine.” We’re about to learn that–if you’ve been bypassing this place because of the name–you’ve been missing out.
On some days, you may not see a menu (Diane has already decided what she’s serving). On the day we visit (Friday lunch), fish and chips ($23) are the one and only offering. So, we debate for a while. Should we get the fish and chips? Or should we go for the chips and fish? Tough call, but we finally go with F&C. Only a few minutes later, Diane shows up, bringing two baskets. We each get three large pieces of haddock, fried in avocado oil (it’s healthier, she says) along with fries (also done in avocado oil) or chips, as people in the UK and other countries call ‘em) plus coleslaw. Everything Diane serves, Diane makes (even desserts). As fresh as can be, the fish is delicious, enhanced by malt vinegar thrown in. Colleen says her fish is wonderful. The coleslaw is really good. The fries are excellent (not greasy) and hand cut, Diane says, and without the chemicals that accompany processed foods. Diane, we’re learning quickly, is quite health conscious about the foods she serves. “We use no seed oil in the restaurant, only butter, avocado, coconut, olive oil and ancient green flowers,” she tells me. “Our philosophy is eating, healthy and delicious. Every food item is scrutinized for ingredients before it enters the restaurant. We pride ourselves on delivering healthy alternatives to the food that’s out there.” 
While looking at my now empty basket, she asks what I thought of my meal. She’s no pushover. When I tell her it was terrible, I immediately get that “yea, right” look. On some days, she has an assistant. Otherwise, Oui Oui Paris is a one woman operation; Diane is the greeter, order taker, food prepper, cook/chef, server, register operator, dishwasher, table busser, light bulb changer and question answerer. Although we didn’t have to wait long at all for our meals, Diane’s menu suggests the virtues of patience: “There is only me in the kitchen, one person preparing everything. Cooking takes time. I just can’t zap it and it’s done.”
Located in Homestead Village, the place is spotless with a nice atmosphere. It doesn’t look very big, but Diane says she can seat 40 people. The Village is a fairly large place, leading me to wonder if we’ll have difficulty finding the restaurant. Turns out, it’s super easy. From Greeno Rd, head east on Plantation Blvd toward the Village and when you arrive at the main front of the Village, you’ll be staring straight at her place. Parking is available off to either side.
Our total with two bottles of water comes to $50.38. That’s a little more than we’re accustomed to paying for lunch, but there’s a lesson here in what healthy eating costs. Avocado oil, Diane tells me, is $15 per liter, which works out to $56 per gallon. She makes the fish batter using ancient grain flour. What really stands out to us is that we’ve had a meal from a woman who is no rookie at creating delicious food that’s healthy. Colleen and I walk out, talking about what a good experience we’ve had here. The foods served change regularly, so keep that in mind when looking at the menus. Diane says her offerings are heavy on seafood and braised meats. Maine lobster, fried clams and lamb shanks are among dishes she plans to offer in the near future (reservations along with a deposit may be required). Sandwiches include Phillies, Reubens and French dips.
• Steak, lobster or lamb are served Saturdays; due to limited seating, reservations are strongly recommended;
• Closed Mondays, open for lunch TUE-FRI;
• Early bird dinners for $10.50 are available Wednesdays and Thursdays from 4 ‘til 6;
• Sunday brunch is served from 11:30 ‘til 3;
• Lobster and steamed mussels with red potatoes will be served the evening of SAT NOV 30th. Cost is $28 and reservations are required.
Diane shares a sneak peak with me about a lunch she’ll be serving in mid December: Whole belly clams with fried haddock and choice of potato salad or coleslaw ($33). It will be delicious, she promises, but “clams are so damned expensive,” she says with a tone of frustration. Still, you don’t have to talk long with her to know that she has a passion for cooking and loves to create healthy eating for her customers. “I don’t buy cheap chemical heavy food,” she writes on her menu.
Oui Oui Paris is active on Facebook, offering a good way of knowing what will be served, and when. Diane can be reached at 251-978-4959 (texting is recommended). Cash gets you fed for 3.5% less than if using a credit card. We can see why she has built a following during her years in business, and her customers are not just residents of the Village, but people from around the eastern shore. We, too, are among the folks impressed with Oui Oui Paris after learning that our exclusively French cuisine assumption was wrong all this time. We’ve already given Diane fair warning that she’s likely to see us again…
