Jacques Z.
Google
I went to this restaurant due to the good review on Gault Millau , and because I wanted to try a french-style one.
As First dishes :
The “Buche de Chevre” - The baking somehow eclipsed the tangy taste of goat cheese, It would maybe be better to give a high yet very brief heat on both sides, But the Apricot Chutney ( I an not a fan of Rosemary but it made a marvel) was a wonder
The Escargots (snails) were tradiyionnal and very well done , although little bit more salt could have been added to the Parsley butter
The Wine leaves with pheasants were a tremendous positive surprise - reminder of middle east taste (lebanon – Israel – Turkey – Druze Cooking) but with a french twist by adding Pheasant.
Soup :
Onion Soup – it was a 10/10!! -
In lots of places , you get either a clear soup with bland taste , or the opposite – too much concentrated either salty or overwhelming omami mushroom-like tase.
Here , the balance was more than perfect - intense taste but not aggressive, baguette bread and cheeses that complete the adventure , brown caramelized with hint of wine cooking – it was a real pleasure
Main dish:
Boeuf Bourguignon:
The good points :
Adding prunes to classical recipe has an extra value , the sweetness-tanin like taste of prunes add a lot
The Mashed potatoes were very good , with balanced taste of butter
The vegetables ( carrots, wild mushrooms ) were very good
The points to improve:
The “Jus’ (brown sauce) was for my taste too salty and did not have complex flavors , moreover – I think it would have been wise to add it apart in a sauciere in so that we can pour it into the purée
The beef was cooked perfectly , although I would have prefered another part with thinner muscles fibers.
The Desserts :
The “Crème Brulée” - I am a raspberry lover and I liked the final twist of crushed semi frozen rasberries in the corner , it was kinda palate cleanser.
As for the crème brulée - vanilla seeds were present , but very scarce , I would have prefered a stronger taste of vanilla. The texture was good.
The “Mousse au chocolat noir » : adding extra virgin oil + fleur de sel made a very intersting contrast – I liked it. The only issue is that it cannot be called amousse – when the texture is 90% similar of a dense ganache – for me , mousse means air bubbles , lightness. It was too dense.
The Service was very good , not intrusive , maybe also due to high attendance.
