The menu is full of flavored foods, fantastic wine list as well as an extensive beer List. The beers here were meant to be paired with the meals.
To start, the Special of the Day included foie gras. A personal favorite, seared duck liver presented on top of pâté duck liver, decorated with a raspberry and cherry sauce was sinfully tasty. The warm toasted brioche bread scooped up the foie and gras in ever so tastfully bites to bring a berry infused moment of happiness to your mouth:
A hearty portion nonetheless. Worth All the calories.
The baguette bread, baked on the premises was crunchy and toasty, with the non salted butter that was served At a melted temperature so you can actually spread it (butter served at frozen temps is a no).
The spring whitened green asparagus topped with a baked prosciutto piece and drizzled with egg white and Green pepper sprinkles of a light dressing was remarkably distinct:
But the piece of resistance was the rabbit loin. Succulent, tender loin baked with arugulas, roasted eggplants and carrots All drizzled With a cabernet reduction.. Phenomenal. Sweet tender loin always does the body good:
Across the table, American bison was being served. Topped With shredded frittes and mashed potatoes, the gamy red meat was bloody good :
All that With a bottle of failla pinot noir, pungent and spicy with mildly robust flavor brought out the rabbit and bison into a friendly jungle fever.
At that point the batteries were overloaded and the iPhone just couldnt digest anymore!
The general Manager, an appointed knight of the belgian monarchy, came out to serve a pear tart tartine.. Baked pears With cinnamon vanilla ice cream and sprinkled powder sugar. This he paired With a canadian beer brewed With maple syrup. An interesting interplay of sweet, tart, attenuated Bitter but yet desserty in nature. A play on sensations and perceptions, almost a delictable experiment in and of itself.
The richness of the flavors and entertaining qualities of our french algerian host give this place 5 stars. Global influenced indeed.
- mobile food cam
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