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| - Oh, Batifole, how I wanted to still be in love with you. Hubby and I returned to Batifole on a date night after 3 years and how things have changed.
The restaurant has gone through a remodeling and a owner-chef change since our last visit. The restaurant was not as dark as it used to be which was a welcome change. But the renovations seemed to have done worse for the noise level and two of us seated at the bar still had to lean in to have a conversation.
We arrived at the over-crowded restaurant (with a reservation) and sat down at the bar only to wait for another 10 minutes before anyone came to take a drink order. Our server, Sophie, was very congenial and knowledgeable. She assisted us with a wine selection that would compliment both our dinner choices of fish and pork.
The new decor (since the current chef took over 2 years ago as we were told) is still comfortable but the entry was over-crowded with waiting patrons, we felt a little crammed seated at the bar.
We shared a simple green salad and a dish of fois gras with sweet cakes for appetizer and had dory with sorel mushroom cream sauce and pork chop with raclett cheese and pork belly for our mains.
The simple green salad was too salty and did not make a very good start to the meal. The fois gras with sweet cakes accompanied by caper berry, beet relish and some gooseberry fared better. Since the fois gras was so rich, it was perfect for sharing.
My dory with sorel mushrooms in cream sauce came atop some sauteed zucchini and tomoatoe slices. The fish was light and flaky and it went very nicely with the accompanying cream sauce. My only beef with this dish was that there was no sorel mushrooms to be found in the sauce. Instead, there were some other mushroom (most likely king oyster) chopped up in matchstick styles. Oh well.
My husband's thick cut porkchop arrived topped with a few slices of thick pork belly and was covered with melted raclett and some sauce resembling a gravy. There were slices of potatoes underneath the behemoth of a chop that was cooked very nicely without being dry. However, beware, diners. This dish is really a heart attack on a skillet. The chop with all the trimmings were so hefty and so rich that my husband who can easily demolish a few hearty slabs of prime rib with no issue had a difficulty finishing this baby. The chop, albeit being tasty, was too rich for our gentle tummies. :p We barely finished our mains and had no room at all to sample the dessert.
The verdict. Will I return to Batifole again? That's a big fat maybe. Although the dining experience and the food wasn't really terrible, I just wasn't as thrilled with Batifole as I was when I first visited.
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