After a little bit of metro track work related drama and delays, we arrived for our much-anticipated dinner.
I have loved this place ever since I met chef/owner Robert Wiedmaier during my Starbucks days, and was so excited to go back. The cuisine is Belgian/ French and absolutely delicious!
David had found a bottle of 1980 Caymus Special Selection Cabernet Sauvignon to celebrate with. It’s a little hard to describe- I can’t say I’ve had anything like it before. The color was a dark red/purple color, and despite its age, there were definite aromas of dried cranberry, deep red cherry and spice. The wine was elegant, rich, and perfect for the evening!
The restaurant’s large tasting menu lets you mix and match- any course in any order. It’s kinda fun to design your dinner.
Below isn’t the exact menu- but it’s pretty darn close…
Le Menu:
FIRST COURSE
Roasted Maine Lobster Bisque, Truffle Essence
Celery Root Soup, Parma Ham & Crispy Shallots
Boston Bibb Salad, Marinated Anchovies, Lemon Dressing
Caramelized Chestnut Soup, Black Trumpet Mushrooms
SECOND COURSE
Gâteau of Crab, Aged Sherry Shallot Butter
Seared Scallop, Yellow Wax Bean Risotto
Prince Edward Island Mussel Gratin
Gulf Shrimp, White Bean Ragout
THIRD COURSE
Filet of Turbot, Ghent Mustard
Roasted Alaska Black Cod, Pink Grapefruit & Ginger
Slow Cooked Icelandic Salmon, Olives & Tomato
Crispy Skate Wing, Lemon Caper Butter
FOURTH COURSE
Marcel’s Classic Boudin Blanc
Fricassee of Sweetbreads, Korabuta Ham, Shitake
Pan Seared Belle Farms Foie Gras, Roasted Pears
Sautéed Snails, Garlic Flan
FIFTH COURSE
Roasted California Squab en Croûte
Roulade of Rabbit, Carrot Ginger Reduction
Roasted Cervena Venison, Beet and Bramble, Venison Jus
Pepper Encrusted Bison Entrecôte, Bordelaise Sauce
CHEESE COURSE
Humboldt Fog Cheese, Roasted Apricot & Vanilla
Epoisses, Granny Smith Apples, Sauternes Syrup
Bois Blonde, Candy Walnuts, Honey
English Stilton, Roasted Figs, Pistachios
DESSERT
Plum Tart, Armagnac Ice Cream
Frangelico Mousse, Piedmontese Hazelnut Caramel
Valrhona Chocolate Mouse Tower, Raspberry Coulis
Kiwi Sorbet, Pineapple Syrup
We also enjoyed a bottle of 1988 Château de Rayne-Vigneau Sauterne. It was a deep gold that smelled of pear, honey, apricot, syrup and little bit of funk. It tasted of stewed pair, marmalade, and peach. It was the perfect balance of sweet and dry with a silky, full texture, beautiful depth and a long finish. Amazing with David’s Foie Gras and our cheese course.
Now for our wine lesson of the week and a note about that funk smell: Sauterne is a french dessert wine from Bordeaux. Sauternes is made from Sémillon, Sauvignon Blanc, and Muscadelle grapes that have been affected by Botrytis cinerea, also known as noble rot. This causes the grapes to become partially raisined, resulting in concentrated and distinctively flavored wines. A good rot? I know, but the Botrytis fungus has unique properties that cause the grape to concentrate flavors and sugars while still maintaining the high level of acidity needed to balance the wine and keep it from tasting overly sweet. Sauternes are some of longest-lived wines, with premium examples from exceptional vintages properly kept having the potential to age well even beyond 100 years.
Botrytis fungus / noble rot
