| rev:text
| - I was hesitant going back to Auberge du Pommier because of my not-so-pleasant experience at NYE but because I have been a long-time diner there, I wanted to give this restaurant a chance to redeem themselves.
Can I just be cliché and say the difference from the last time I dined to this time (March 6) was night and day?
My evening started off on the right foot by being warmly greeted by Maître d'hotel, Joel Centeno, who apologized for my last experience and reassured me that this time it would be what I'm accustomed to having which is a relaxing and enjoyable meal.
Each member of the waitstaff that I personally dealt with were both courteous and professional to me with special kudos to my pleasant and knowledgeable server, Krista (who advised me well on the dishes to choose so I could have a nice and cohesive meal) more than made up for the service from last time.
And while I never had an issue with how good the food tasted, it was the pacing of my meal that was my biggest issue--who wouldn't feel rushed and very unwelcomed if you got three out of six dishes within 30 minutes of ordering!--HOWEVER on this occasion Chef Malcolm and his brigade were on track with my server and waitstaff and executed perfectly the timing and pacing of each dish.
Oh my goodness, it was nice to actually savour and enjoy everything that came out of the kitchen! Every dish was amazing to both my eyes but more importantly to my taste buds!
From splurging/indulging in the Acadian Caviar with blini and traditional garnishes to all the other dishes I had (Noix de Saint-Jacques, the seared Foie Gras, Côte de Buf with that extra indulgence of black truffle), I could taste the love and hard work that went into each plate served.
And then the wine pairings that Joel chose for me to go with my dishes complemented them beautifully. I do have to say that my favourite was the pairing between the Chateau Eugenie Cahors Malbec and the ribeye. Just perfect.
My ONLY disappointment was with such a rich meal I could not make room for one of Chef's decadent desserts nor have a cheese course from what looked like an amazing selection to choose from! (BTW the collaboration between Auberge du Pommier and The Cheese Boutique can only be a good thing. Looking forward to trying them the next time.)
I did have room for a double espresso as well as somehow managed to make a little space for the complimentary small plate of sweets that included a couple of petite macaroons and madelines each that Chef sent out.
I admire that Auberge du Pommier was so willing to turn that bad experience I had, completely erase it from my memory and replace it with this phenomenal one. And while I do know I was given extra attention because of last time, it also proved in my eyes that what happened at NYE was an anomaly and NOT what this restaurant promises to deliver.
Thank you for a wonderful evening. I will definitely be back.
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