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Food Porn
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Recently took my Mum here for her 70th.
The menu:
Some of the dishes (not really the kind of place to photo your plate, so discreet mobile pics only, with apologies for quality):
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€250-ish per head with beverages.J Mysterio wrote: »Not to be uncouth but... What was the damage?
You're only 70 once (and my Mum is having severe problem getting to grips with the number :pac:
) and this is the sort of occasion long-lasting memories are made of 
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Drove over from the UK for an extended family visit, and that place wasn't a million miles away. Still, interesting drive on the night (in 25 meters visibility fog over 90% of the journey, managed to dodge a stoat on the way there and a couple of deers on the way back, Mrs claims she clocked a boar by the roadside as well but I was too fog-tunnel-vision'd to see it myself).J Mysterio wrote: »Nice. Did you fly over for it?
I've done a fair few Michelin starred restaurants over the years, in France, the UK and elsewhere. This one has yet to earn its first (only just opened last month) but the chef was 3-rated in his previous restaurant. This fare was up there with the best, and I'm talking Sat Bains and Marcus Wareing.
Maybe the chef would be interested in your opinion, which would no doubt be highly valued on the back of your 3 own Michelin starsPresentation isn't 100% on those plates. You'd think they'd get it right at that price.
Personally, I'm not. Just glad I was lucky enough to enjoy the occasion and bring a big smile to my parents 0 -
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Service was outstanding, as expected of such venues: exceedingly polite, quiet and unobtrusive, constant.ambro25
I like the idea of the restuarant being away from the maon building...
Questions, service? good?? Wine, ?? and any more photos.
and most important, did everyone enjoy the meal? favourite dish?
and Thank you for sharing.
The wine list looked like something biblical (large format, the size of an encyclopedia, bound in old read leather), with bottles ranging €25 to €25k for years pre-1916 to 2014 (those that I saw, there must be 000s in there). None of us were drinking much, so we opted for a couple of bottles of Rully and liberal volumes of sparkling water (local, Carola), went well with everything except the venison for which opted for individual glasses of red (can't remember which
).
Everyone enjoyed the meal, the venue and the service. As I mentioned earlier, I've done a fair few Michelin starred restaurants to date, my parents have done many more, and this venue compares very favourably with the top tier (Marcus Wearing at the Berkeley, Sat Bains in Nottingham, Hostellerie la Montagne at Colombey les deux Eglises and more). It won't be long until chef Klein gets his star(s) there.
Favourite dish...it's a really hard one: the Scallop, Turbot and Roe Venison dishes were all so outstanding I can't pick between them, but it would be one of them. The Roe Venison dish came accompanied by this side component, which was a (strong) liver pate inside a strange mixture of puff and choux pastry topped with a chocolate cover:
It worked surprisingly well.
Sat Bains' granola-style foie gras (think foie gras flash-frozen in liquid nitrogen then crumbled, and then 'recomposes' in your mouth) and his aerated chocolate cake (looks like a honeycombed 'heavy' chocolate cake, but evaporates into (seemingly) nothingness on your tongue - literally!) are still way, way up there for me.
Together with a 'pre-dessert' from here several years ago: that was a large grape skin (yes, really :eek:) re-filled with a cooled, jellied mix of grape, muscat and popping candy, that just 'exploded' in your mouth like a water balloon.
Some shots of the place:
outside at night
villa saloon (main building) - everything is by Lalique in that shot, even the furniture, and of course all of it available for purchase
cave
That's it for the pics, everything else is just too out of focus (:() or has relatives on (:cool:).0 -
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