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| - Our hostess was polite and our table was ready within 10 minutes of arriving. From the beginning I was torn between the pure beauty of the open kitchen design and how incredibly loud the restaurant was. The decor is clean, chic, utilizes abstract shapes, paintings, and simple French touches throughout. Mix beautiful hard surface decor with a tiny space and what do you get??? Thats right... ITS TOO DAMN LOUD!!!!!!!
We got the Chèvre stuffed Moroccan dates salad featuring Tega Hills farm lettuce, blood orange, hazelnuts, beetroot, and citrus vinaigrette. I'm not sure if it was because the sweet dates played off of the sour vinaigrette with a perfect balance from the bitter greens and earth beet roots, or because I was starving, but I really enjoyed the salad.
We also got the butter poached langoustines with butternut squash risotto and shaved winter truffles. The risotto was rich and paired nicely with the sweet butternut squash, but I found it to be a little more than al dente. The langoustine may have been good, unfortunately there was only one tiny piece mixed in with the risotto and I missed it.
For our entrees we went with the pot-roast loin chop of wild boar braised belly, choucroute of cabbage and gratin of truffled macaroni. The pot-roast loin chops were cooked perfectly (but should have been warmer) and seasoned pretty well. The choucroute of cabbage tasted weak and quickly got lost under the loin chops. The gratin of truffled macaroni really needed to lay off the truffle crutch and mix in more cheese. As for the braised wild boar belly, HOLY SHIT that was delicious. Tender, crispy, savory, sweet, and definitely a little sinful... the braised belly was the best thing I ate for the night. The braised belly only got better when it was coupled with the (lack of cheesy) truffled macaroni in one single last bite.
We also got the organic lamb chops with braised lamb shanks and roasted Jerusalem artichokes. This is where the night got a little better. The lamb was cooked perfectly and I really enjoyed having the two different cooking techniques. The accompaniment were good but overall pretty forgettable.
For dessert we opted for the tarte tatin with Crème anglaise and vanilla ice cream and then the vanilla bean crème brûlée with macerated strawberries and assorted mini pastries. Both desserts were delicious but neither of them lived up to the hype we had built up in our minds.
Lumiere wants to live up to the memory of La Bibliotheque and Patou but they've got some kinks to work out. They have an incredible concept with a great menu and we really hope they grow into a very successful restaurant with many years ahead of them.
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