Thanksgiving is tomorrow but I’m thinking how nice it would be to just wing it and end up in a casual but tasty restaurant such as L’atelier de Robuchon…I already have the-smallest-I-could-find-turkey brining in my fridge so it’s too late for that..By no means is this place “mind-blowing” taste wise but the food is delicious in the ‘competent-crowd-pleaser’ sort of way. I had been dying to check out Chateaubriand and Le Comptoir but ended up being too busy. Anyway, here are some gratuitous shots of food.
Cold cream of potato and leak soup.
Le yellowtail en carpaccio mariné à l’huile tomatée et à la fleur de sel….Yellowtail carpaccio infused in a tomato olive oil.. This one is derivative of typical sashimi dishes.
La Saint-Jacques…. Sea scallop carpaccio and fresh Japanese sea urchin.
Preparation for this dish below was the same as the Yellowtail carpaccio, but instead this plate features raw scallop slices and pieces of sea urchin, I preferred this dish- I love anything with sea urchin.
Les Anchois frais marinés à l’aubergine confite..Fresh anchovies marinated with sliced eggplant confit…The anchovies were also laced with vinegary red peppers and littered with slices of chives
L’ŒUFCocotte et sa crème légère de champignons..Lightly poached egg topped a foam and mushroom cream…the egg was almost raw. I wasn’t too ecstatic about this one.
A small addition of spinach was included.
Le caviar sur une pomme de terre a l’anguille fumee, fleurette auraifort…Sliced potato, smoked fish, horseradish creme, and caviar..Loved this one, potato was cooked perfectly, not mushy at all.
La Morue fraîche en imprimé d’herbes aux sucs de légumes et basilic….Fresh cod filet in a vegetable broth.. Cod filet is also topped with a thin layer of pasta and a beautifully printed leaf, don’t know how they did this, it definitely wasn’t real parsley or any kind of fresh herb implanted between two sheets of pasta because fresh herbs cooked down wouldn’t retain such vibrant color.
Le foie gras de canard chaud aux haricots blanches…Seared duck foie gras with white beans.
Favorite way to eat foie gras, at least for me, is pan seared. I prefer it over cold, pasty foie gras though I’ll happily eat any kind.
Roasted Lamb with herbs.
This isn’t your typical mashed potato. Nope. Lots and lots of butter with intense potato whipping turns into a creamy, stick to the top of your mouth type of paste. Delicious but at the same time nauseating.
La sole cuite au beurre salé, petites capucines et tomates….Sole, cooked in salted butter, capers and tomatoes..
Forgot the name of this one, but it was like apple pie.
…with caramel ice cream and a candy stick.
Last dish (dessert) was the best part of the meal, seriously. Le soufflé au citron avec de la glace de pamplemousse…Lemon souffle with grapefruit sorbet. On foodtv they have that addictive show called “best thing I ever ate”…well this could qualify as one of the most delicious desserts I’ve ever had. The souffle was so light, and the grapefruit sorbet complimented the warm richness of the souffle. Despite the fact that the souffle was flavored with lemon, it wasn’t so tart, but the sorbet was.