| rev:text
| - Still fresh in my mind from our Valentines dinner. Been almost 10 years since I've been to Le Cirque, so we decided to come back. Had one of the later seatings, so the restaurant wouldn't be that busy, and got lucky with a window seat for fountain view. The restaurant is a bit off to the side and kind of water level, so it isn't a great view; but having see the fountains a million times, whatever... :P Beautiful dining room though, I had forgotten the ambiance of sitting under a colorful circus tent. :)
Set menus for every one that night, so we just picked an assortment of goodies from the menu. I'll try to recall them, but some of the things are more memorable than others. I had dinner with the wine paring, wife got a coke and the kobe addon.
Amuse - foie gras mousse. Interesting présentation and just enough for a table spoon full of flavor. Good starter.
Appetizers -
- snow crab salad with turnip and caviar - very tasty. little pomegranates for extra burst of citrusy flavor. paired with Ruinart blanc de blanc - not a huge champagne fan, but this glass was excellent.
- deconstructed baked potato - meh. wife said it was mostly prosciutto and some creme fraiche and a tiny block of potato. she ate mostly from my plate.
- sea urchin capellini - very yummy noodles, but I think the uni was either bad or something...ULTRA bad fishy taste. I almost sent it back...but decided to just scrape off the uni and eat the noodles. paired with Puligny-Montrachet chardonnay; i've never had a chardonnay from outside of California, so this was an eye opener for me. nice muted pear flavors to go with the noodles.
- pan seared foie gras with pear and roasted almonds. very yummy. i tried to steal this from the wife and got some nasty looks. :)
Fishies -
- paupiette of sea bass - very tender and flavorful. the pinot reduction made this a rockstar dish. used to sea bass being miso/asian flavored, so this was a good change of pace.
- crispy blackened bass with artichoke sauce. awesome, awesome dish. was one of my favorite moments of the night. nice subtle bass flavored in with a crunchy of the skin and the creamy artichoke sauce. probably one of the best fish dishes i've ever had. little odd that it was paired with a light french pinot from Nuits St Georges though...but still yummy!
Main -
- new zealand venison, broccolini, brussels sprout, date beignet. very tender cuts of venison, no gamey taste to it. almost like a nice veal, but nothing like the wife's kobe. paired with chateau giscour.
- a5 kobe, truffle potato puree, shishito pepper. what is there to say about this dish besides that it's really, really good. nice cut of beef, well seasoned, perfect with little slivers of shishito pepper.
Desserts -
memorable because both of them were in the shape of spheres. the chocolate ball was melted with cocoa sauce, which made for an amazing presentation. yuzu ball was also cool looking, but wasn't quite so yummy. the sauternes also tasted like cheap Albertson's alcohol, so didn't really have much after the first sip.
Over all though, another great experience at Le Cirque, good food, great service, and some funny one-liners from the wine sommelier. :)
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