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| - This is the place to go if you're celebrating something special. Or if you want to feel special. Or if you enjoy French food. Or if you appreciate beautifully plated deliciousness. Basically, hurry up and find an excuse to visit this restaurant.
For Valentine's weekend they ran a 6 course chef's tasting menu ($80) with optional wine pairing ($45).
I have to admit I was a little nervous to partake in a meal that's chosen for me. I like carbs. I like cheese. I like ordering off a menu. I like control. But I relinquished control, threw caution to the wind, and I'm happy to report that I'm left with no regrets.
Dinner began with French bread from La Gourmandine Bakery and a yummy thyme butter. Carbs (check)! We were off to a great start.
What followed was a perfectly paced multi-course extravaganza that consisted of:
Potato leek soup with arugula foam-- This is the best soup I've ever had in my life. It was so creamy and so flavorful and I kind of wish that it was served in a barrel instead of a miniature bowl. I resisted the plate lick, but only barely.
Beets with goat cheese mousse-- Who knew beets could be exciting? There were roasted beets, pickled beets, beet chips, and beet dust. All variations were gloriously distinct and delicious.
Foie Gras over toast with nut butter and jam--They call this the adult PB&J. I don't like Foie Gras (it's a texture thing), but I could get down with the flavors of this dish. My husband said if we were millionaires, he'd eat this for breakfast every morning. So there you go.
Salmon with lavender-- Rare salmon isn't something I usually enjoy, but this was good! The lavender was very flavorful and was a great accompaniment to the fish.
Waygu Beef with lobster hush puppies-- I want to write a love poem to this slab of meat. Whoa. Just. Whoa.
Dessert, for me, was a vanilla custard with blood orange and a shortbread cookie. It was plated over a bowl of aromatic sugar (not to be eaten, but to be smelled). My husband got the decadent chocolate French mousse with a brownie. The server brought liquid nitrogen to the table and froze the mousse to add texture. I got a little dab of liquid nitrogen to my bowl too for dramatic effect. The desserts were out of this world.
The drink pairings were also superb. There was champagne, sherry, a fantastic Pinot, some kind of Bordeaux, and a port. I'm kicking myself for not taking note of all the names, because I would like to stock my wine cabinet with everything!
With our bill we got two delicious little chocolate truffles. I also got a beautiful bright pink rose to take home. What a nice touch!
Many compliments to the chef and staff for a wonderful evening. I'm looking forward to visiting again!
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