Having said that, we were served with a pleasant glass of hand-crafted Alfred Gratien Champagne from a century old family champagne house cellar with its first cuvées since 1864 in which their champagnes are known for guaranteed quality and consistency. The pale yellow hue of this champagne is lively and the bubbles are small and quick to rise to a fine mousse. The nose is moderately intense yet complex with white flower, orchard fruit note, citrusy and fresh butter enhancement. The silky clean taste, chalky mineral and smooth texture leads to a crisp and pleasing finish. A well recommended champagne to pair with our following entrée.
We began our entrée with 6 pieces of d’Yvon Madec oyster from the Bistrot menu. The oysters are at the right size for a mouth full, fresh and juicy with the natural taste from the sea.
This layered “Naopleon” of smoked eel, foie gras and green apple with horseradish condiment is a very special dish that you may not see in many French restaurants. Beautifully presented with layers of complexity on the palette, it is more like a “savory dessert” starter, the citrusy of the green apple rounds up the palette from the richness of the smoked eel and foir gras. Being one of the signature dishes here, it is a must order!
<Goie gras en terrine traditionnelle, pain aux figues>
Dining in an authentic French Bistro, a homemade foie gras is a definite must order dish from the menu. Rich and creamy but not greasy and best accompanied by the warm and crispy toasted fig bread.
The lightly seared scallops served with butternut, Jerusalem artichokes, truffle dressing and topped with hazelnuts is another succulent dish. The entire combination presented on a stoneware made it even more dramatic.
The Iberian pork pluma was cooked to a very tender texture for soft bites with a hint of the peppery Sechuan pepper and the clementine to balance the palate and garnished with Chinese cabbage. The Puy lentils flavoured with star anise was a very generous serving and easy to fill your stomach.
Another highlight for the main course is the roasted filet of guinea fowl, spelt and buckwheat, lemon and candied tomatoes in green Harissa sauce. You can’t go wrong by ordering this dish in Le Petit Sommelier.
A 280g meaty beef rib steak is ideal for the meat lover. The steak is served with thick and crunchy French fries and creamy béarnaise sauce on a bed of greens.
Three of our meaty main courses were well paired with the Domaine Tempier 2016 vintage. A nice dark blackberry fruit with a fine and slightly grippy tannins, medium acidity and nice balance really cries out for a piece of thick grilled meat.
This small yeast cake saturated in syrup made with Rum and filled with homemade Chantilly cream is another common and authentic French dessert that brings back many good memories from childhood where every mother has their very own secret recipe.
A classic and traditional Chartreuse and pistachios perfume is a pleasant delight to end the big meal of the evening.