Lawrence Kwolek
Google
Last night’s dinner in haute french cuisine, Le Violon D’ingres….terribly, wonderfully over the top.
Honestly too fancy for me, each plate works of culinary art, but the softest Chateaubriand steak topped by a huge grilled foie gras on a truffle flavored whipped parsnip base, with grilled fall vegetables, was delicious.
Tuna encrusted with sesame and sesame cream was reminiscent of a box of Turkish Delight with Raspberry chili ice cream.
Panna cotta cream with duck liver was a surprisingly tasty starter.
Desert was a plum crumble tart and sweet. — . Eating dinner at Le Violon D'ingres is an unforgettable experience.