Having heard wonderful praises about his food, Pierre Koffmann certainly did not disappoint us. We had an extremely lovely dinner at his restaurant with good food, wine and service. Oh la la!
Awwww the tag we got for our coats at the cloakroom was a little piggy.
To start off with, the amuse bouche was a cod croquette. I am no big fan of fish pie or mixing any fish with potato. Yet this ball did kick off our dinner with a very comforting feeling to our tummies.
Then was the selection of homemade bread. I love seeing homemade bread on my table although I cannot have much carbs along with my dinner as I try not to be a big eater. But I do go wild when there's something very attractive, and in this case I would say the brioche. Buttery (although slightly greasy) and flaky, how could it not be nice.
My starter was on the today's special menu - Tuna Tartare and Oyster Tempura. The tunawent well with the avocado at the bottom and the oyster tempura was nicely done, yet I would still prefer to have tuna sashimi rather than tuna tartare even if the tuna tartare did give an interesting texture. I guess it's just a personal preference. And think they had put slightly too much sesame oil in it, which to me had ruined the dish a little.
He had one of the signature dishes as his starter - hand dived scallops with ink sauce and brocoli puree. For scallops, freshness do contribute a lot and these four little pieces failed to score the top marks although I would say they were above average. However I guess this minor imperfection was made up by the way it was cooked and the sauce.
My main, again was on the today's special list - venison. I loved it, and I love seeing my meat cook pink as well. So tender and juicy. Yum.
He had the Pierre Koffmann's signature - pig's trotter with sweetbreads and morels. I recommended him (well, slightly forced him) to order this. I did worry a little that he might not like it before it arrived on the table, but to my surprise he claimed it as the best pig's feet he had ever eaten. The veal sweetbread with the morels AH NOM and the slightly jelly-like texture of the pig trotter - ACE!
Complimentary french fries, ho ho ho I like freshly fried stuff although these turned out a tad too salty.
I guess our dinner would not be complete with the signature dessert, The pistachio souffle. So light and fluffy and loved the pistachio flavour. C'etait perfecto. My only very very tiny complain was that the glace melted too quickly :p
We picked another dessert from the menu - Rum baba with cameralised pineapple. This was the worst pick out of the whole meal. Very starchy, and quite dry apart from the outer which was coated in Rum, so it was a bit hard to gulp it down after a very full meal.
To finish off with, some orange madeleines.
Finally as we were paying the bill, we got told that there were candies that we could take home with us. Awww. I like this place. And all the sweeties were freshly made on that day by the chef. I did take some caramelised pop-corn and mango marshmallow away with me. At that moment, I felt like a child again and it made me smiled whole-heartedly on the rest of the journey home.
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