| rev:text
| - Visit: Sunday Brunch, Oct. 25, 2015.
It was a beautiful day, the restaurant was busy, my friend and I were seated outside at a wonderful table for two overlooking the lake. The waiter was prompt, attentive, and friendly. We ordered two Lobster Croissants, one with a Caesar Salad, the other with French Fries. After our meal, for dessert we ordered two Cappuccinos, a Tiramisu, and a Fruit Tart. I can't find my receipt, but I paid with cash and recall leaving around $75, which included a 20% tip.
Lobster Croissant: As someone that first eats with my eyes, I must admit that the presentation leaves much to be desired. The sandwiches looked haphazardly thrown together -- and even lacked consistency between how the two sandwiches were prepared...one sandwich having a balance of ingredients, the other having very little avocado and a croissant that could have been better toasted.
So, there sat a plate of beautiful ingredients...Lobster with fresh avocado, inside of a buttery croissant! And yet, sadly, the star of the show (the Lobster) had to compete with the red onions that gave it a bite that I could have just done without. And, the lobster salad itself was "very" sweet -- I couldn't quite put my finger on it...I couldn't tell if the dressing had sugar added or if the lobster was imitation. *you be the judge*
Tiramisu: It was uneventful. *not good, not bad* I liked that I could taste the tartness of the cheese, but I would have enjoyed it more if I could taste a stronger espresso flavor -- it just didn't come through.
Fruit Tart: My first impression was..."Jeez, that's tiny - I should've ordered two." Despite the small portion, the deconstructed components of this dessert are lovely in of themselves! The crust of the tart is flaky, the custard creamy and perfectly sweet, the berries are fresh, and the sorbet was flavorful.
However, as a cohesive dish?! Ehhh! :-/
The thing is, there was too much crust and fruit to custard ratio.
Feedback: If the tart is made to order, it would be nice to have the crust/shell filled completely with custard. And the sorbet would be best served on the side or better yet replaced all together with something like whipped cream, vanilla ice cream or sorbet, or vanilla cream fraiche.
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Side Note: I've been a customer of Marche' Bacchus for many-many years. There was a time when I would eat here several times a week because my office was just around the corner, the food was Fabulous!!! I adored this place in every way! However, although the staff is wonderful and the atmosphere has pretty much remained the same throughout the years, the food has gone from Fabulous to simply good/okay. -- I don't know who or what changed in the kitchen, but it is blatantly obvious that things are very different...and it saddens me to say, not for the better.
For now, I will continue to patron Marche' Bacchus on occasion for all the reasons that I still adore it -- and hold the hope that things will get better.
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