A word of warning to all ye to dare: Go for the three course. Friends have also reported back that four courses of food is a LOT of food.
Showing posts with label French. Show all posts
Showing posts with label French. Show all posts
La Folie (San Francisco, CA)
A word of warning to all ye to dare: Go for the three course. Friends have also reported back that four courses of food is a LOT of food.
Elements Kitchen
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Menu Moliere: Maison Akira's Foie Gras Menu of Joy
For the month of April, Chef Akira (of Maison Akira fame) decided to create a themed dinner he endearingly called, "Menu Moliere", assumedly after the satirical French playwright. Each month was to have a theme, like an Iron Chef competition's secret ingredient, only he only competes with himself. The result is that Chef Akira ups his own ante and produces even more divergent and unique combinations of flavor than ever before!
And the best part? The theme of April was FOIE GRAS. Now, those of you who know me know that I have an inordinate obsession with foie gras. Its rich fattiness and flavors are only complemented by the fact that it came from a delicious animal. Take that and add it to every course of a meal? PRICELESS.
No, I take that back. It HAS a price. A very good one! $44 for the 3-course meal, and $66 for the wine pairing. How THAT for world class food?
D and I opted for the non-pairing, having brought our own wines from a wine tasting earlier in the evening. In addition to the meal, we went all out and decided it was best to toss in the foie gras appetizer from the menu, for good measure. The resulting meal?
Appetizer 1: Grilled Duck Foie Gras in a Port Wine Truffle Sauce with Daikon Pot au Feu and Roasted Pear. This is by far my favorite course, and it's fortunately one of the regular courses on the menu (meaning, I can come back anytime outside of April to have it!). The daikon calmed down the foie gras, without diminishing its flavors, and added a subtle vegetable flair to the meaty foie gras. The oyster mushrooms were also amazing, with their soft but firm (almost al dente) texture and their rich mushroom flavors. All in all, a balanced flavor in every bite. Very original, very balanced, amazingly orgasmic.
Appetizer 2: Duck Foie Gras Flan in a Port Wine Truffle Sauce with King Oyster Mushrooms. You would think that foie gras flan was unheard of and blasphemous, but this was everything they tell you about gastronomy and more. The flan was still very milky and cremy, showing subtle signs of flaking apart when you break your spoon through it (like a real flan!). The flavors were also dairy and milky, with subtle hints of foie gras. I confess I didn't enjoy this course as much because I personally don't prefer flan, but if you're a fan of both foie gras and flan, it was an excellent mix of the two. Subtle hints of foie gras, flavors and rich texture of a flan. Pretty successful endeavor!
Appetizer 3: Puree of Celery Root with Grilled Duck Foie Gras and Balsamic Reduction. This one caught me by surprise. I really never had celery root before, and mixed with the balsamic reduction, it ended up being remarkably sour. But the foie gras was seared well, with the crisps on top adding the texture. If you took the celery root and balsamic reduction in moderation, you could create the perfect combination of flavors, but you just had to play at it. All in all, still a very unique combination of flavors and textures.
Entree 1: Napoleon of Big Eye Tuna and Foie Gras with Wasabi Potato Mousseline in a Plum Wine Horse Radish Sauce. Whoever thought about putting the liver of a land creature and a fish creature together in the same dish? CHEF AKIRA. The big eye tuna, which was light and fluffy (even lighter since it was PERFECTLY seared, leaving it virtually sashimi), brightened up the foie gras and complemented it with a different subtle fishy flavor. The mousseline was an interesting addition, a texture twist to the standard wasabi on the side of a sushi dish. The wasabi (in moderation) added a great "pop" to two items that subtly intermingled with each other.
Entree 2: Angus Beef Tenderloin Steak “Rossini” with Grilled Duck Foie Gras in a Truffle Sauce with Spring Vegetables. Okay, anyone who knows me also knows I order my steaks "still mooing". Rare. Always rare. The rarest you can get it to the table without being called by the Health Department. This works out remarkably well with Chef Akira's cooking talent, the fabulous quality of the meat he selects, and the steak Rossini dish on the Menu Moliere. What ended up being presented was a dish where not only two of my favorite items were being served to me, but the flavors were explosive and the textures were remarkably interchangeable. The seared foie gras was obviously going to be tender, but the steak was easily cut and immediately chewable. Soft, tender, a perfectly prepared steak. Complemented with the foie gras, it was the absolute perfect entree, clearly the best steak Rossini I have ever had, or could ever imagine.
Read more »
And the best part? The theme of April was FOIE GRAS. Now, those of you who know me know that I have an inordinate obsession with foie gras. Its rich fattiness and flavors are only complemented by the fact that it came from a delicious animal. Take that and add it to every course of a meal? PRICELESS.
No, I take that back. It HAS a price. A very good one! $44 for the 3-course meal, and $66 for the wine pairing. How THAT for world class food?
D and I opted for the non-pairing, having brought our own wines from a wine tasting earlier in the evening. In addition to the meal, we went all out and decided it was best to toss in the foie gras appetizer from the menu, for good measure. The resulting meal?
Appetizer 1: Grilled Duck Foie Gras in a Port Wine Truffle Sauce with Daikon Pot au Feu and Roasted Pear. This is by far my favorite course, and it's fortunately one of the regular courses on the menu (meaning, I can come back anytime outside of April to have it!). The daikon calmed down the foie gras, without diminishing its flavors, and added a subtle vegetable flair to the meaty foie gras. The oyster mushrooms were also amazing, with their soft but firm (almost al dente) texture and their rich mushroom flavors. All in all, a balanced flavor in every bite. Very original, very balanced, amazingly orgasmic.
Appetizer 2: Duck Foie Gras Flan in a Port Wine Truffle Sauce with King Oyster Mushrooms. You would think that foie gras flan was unheard of and blasphemous, but this was everything they tell you about gastronomy and more. The flan was still very milky and cremy, showing subtle signs of flaking apart when you break your spoon through it (like a real flan!). The flavors were also dairy and milky, with subtle hints of foie gras. I confess I didn't enjoy this course as much because I personally don't prefer flan, but if you're a fan of both foie gras and flan, it was an excellent mix of the two. Subtle hints of foie gras, flavors and rich texture of a flan. Pretty successful endeavor!
Appetizer 3: Puree of Celery Root with Grilled Duck Foie Gras and Balsamic Reduction. This one caught me by surprise. I really never had celery root before, and mixed with the balsamic reduction, it ended up being remarkably sour. But the foie gras was seared well, with the crisps on top adding the texture. If you took the celery root and balsamic reduction in moderation, you could create the perfect combination of flavors, but you just had to play at it. All in all, still a very unique combination of flavors and textures.
Entree 1: Napoleon of Big Eye Tuna and Foie Gras with Wasabi Potato Mousseline in a Plum Wine Horse Radish Sauce. Whoever thought about putting the liver of a land creature and a fish creature together in the same dish? CHEF AKIRA. The big eye tuna, which was light and fluffy (even lighter since it was PERFECTLY seared, leaving it virtually sashimi), brightened up the foie gras and complemented it with a different subtle fishy flavor. The mousseline was an interesting addition, a texture twist to the standard wasabi on the side of a sushi dish. The wasabi (in moderation) added a great "pop" to two items that subtly intermingled with each other. 
Entree 2: Angus Beef Tenderloin Steak “Rossini” with Grilled Duck Foie Gras in a Truffle Sauce with Spring Vegetables. Okay, anyone who knows me also knows I order my steaks "still mooing". Rare. Always rare. The rarest you can get it to the table without being called by the Health Department. This works out remarkably well with Chef Akira's cooking talent, the fabulous quality of the meat he selects, and the steak Rossini dish on the Menu Moliere. What ended up being presented was a dish where not only two of my favorite items were being served to me, but the flavors were explosive and the textures were remarkably interchangeable. The seared foie gras was obviously going to be tender, but the steak was easily cut and immediately chewable. Soft, tender, a perfectly prepared steak. Complemented with the foie gras, it was the absolute perfect entree, clearly the best steak Rossini I have ever had, or could ever imagine. I'll bypass the desserts, since (1) there was no foie gras in them, and (2) I hardly had any once I was so full of foie gras. They were fairly good, as all of Chef Akira's dishes are, and they were closers on yet another NYC- and world-class meal.
Maison Akira
713 E Green Street, Pasadena, CA
http://www.maisonakira.com/
Maison Akira
713 E Green Street, Pasadena, CA
http://www.maisonakira.com/
Comme Ca: It's Like THAT!
Oxtail jam. What exactly is a jam made out of oxtail? Don't ask. Just eat. Enjoy. SAVOR.
I confess, I'm a new convert to bone marrow. All those years growing up, my mom always made pho with an oxtail base, and I never thought to indulge in the bone marrow for the richest flavor. Today, as a glutton for rich flavors, I find myself craving these fatty morsels of love, longing for a chance to scoop those tiny spoons in deeper for the kill. FTW!
It turns out that Comme Ca (French for "Like That") does it so well that it deserves the name--"It's like THAT, bitch" (*SMACKDOWN*). And everyone runs scared.
Because what you get on a plate is TWO--not one, but TWO--slices of bone with the marrow so properly executed that you can't help but want more. Along the edge and a little inside is a sprinkling of sea salt, which accentuates the meat flavor of the marrow. You are supposed to indulge with the oxtail jam, which really just seemed to be oxtail meat--very tender--sauteed in almost a wine reduction sauce. It was full and thick in texture, rich and salty in flavor. This was contrasted with the very thinly sliced and toasted slices of bread that added the crispiness to your mouthful. The result? A very filling and fulfilling flavor and texture combination that leaves you wanting more (but you're too full to have more!).
The price point is also awesome, at $14, and it makes for a nice stop-over for a first date at a bar. Full in flavor, light as a meal (listed as just an appetizer), and utterly gratifying. Highly recommended!
Comme Ca
8479 Melrose Avenue, West Hollywood, CA 90069 - (323) 782-1104
http://www.commecarestaurant.com/
I confess, I'm a new convert to bone marrow. All those years growing up, my mom always made pho with an oxtail base, and I never thought to indulge in the bone marrow for the richest flavor. Today, as a glutton for rich flavors, I find myself craving these fatty morsels of love, longing for a chance to scoop those tiny spoons in deeper for the kill. FTW!It turns out that Comme Ca (French for "Like That") does it so well that it deserves the name--"It's like THAT, bitch" (*SMACKDOWN*). And everyone runs scared.
Because what you get on a plate is TWO--not one, but TWO--slices of bone with the marrow so properly executed that you can't help but want more. Along the edge and a little inside is a sprinkling of sea salt, which accentuates the meat flavor of the marrow. You are supposed to indulge with the oxtail jam, which really just seemed to be oxtail meat--very tender--sauteed in almost a wine reduction sauce. It was full and thick in texture, rich and salty in flavor. This was contrasted with the very thinly sliced and toasted slices of bread that added the crispiness to your mouthful. The result? A very filling and fulfilling flavor and texture combination that leaves you wanting more (but you're too full to have more!).The price point is also awesome, at $14, and it makes for a nice stop-over for a first date at a bar. Full in flavor, light as a meal (listed as just an appetizer), and utterly gratifying. Highly recommended!
Comme Ca
8479 Melrose Avenue, West Hollywood, CA 90069 - (323) 782-1104
http://www.commecarestaurant.com/
Save Your Cache for Grace
Yeah, I was expecting more.
After hearing so much about Chef Joseph Citron, I was expecting Cache Restaurant to knock my socks off. Don't get me wrong. It wasn't bad.... Probably around a 7.... So "good"..... Just not orgasmic.
My list of complaints could go on forever, but the foie gras was bland (but it's seared foie gras, so I can't complain too much), the pork was sort of bland as well with no zest, the steak was mediocre (just a basic wine reduction), and the pizza almost looked soggy. Nobody finished their meals, and there was absolutely no commentary amongst a table of fellow bons vivants. Just silence. Almost as if there was some unspoken assumption that the food wasn't that good and we shouldn't speak of it.
After we paid our bill, we made our way over to a Whole Foods, where A picked up some blessings and gifts for his bartender friends at Grace. Now THERE was a place of brilliance! I had one of the bartenders mix me my usual: "Something girly and strong" (you'd be suprised at all the fun drinks I get). This time, it was an inspired strawberry martini--only instead of stopping at pureed strawberry, slices of strawberry, and vodka, he chose to mix in some crushed thyme, which was faint and distinct enough to prolong that "fresh, first bite of cold strawberry" sensation. It was rather brilliant! Long after the drink went cold, that fresh sensation lingered. Wonderful!
The group also split some mini donuts, which are taste explosions in your mouth. Sweet and spicy and sour and salty and cinnamonny and fruity and doughy all in one taste, with a scoop of ice cream in the middle. Literally. A taste explosion. I have no had anything like this, EVER. I loved it! And T said they change it up every week, which only inspires me to keep going, maybe next time to try the food. Grace might have been a far better pick than Cache, with comparable ambiance, and MUCH better drinks and desserts. Can't wait to try and review the full menu!
Cache Restaurant
3110 Santa Monica Blvd., Santa Monica, CA
http://www.cacherestaurant.com/
Grace
7360 Beverly Blvd., Los Angeles, CA
http://www.gracerestaurant.com/
Read more »
After hearing so much about Chef Joseph Citron, I was expecting Cache Restaurant to knock my socks off. Don't get me wrong. It wasn't bad.... Probably around a 7.... So "good"..... Just not orgasmic.
My list of complaints could go on forever, but the foie gras was bland (but it's seared foie gras, so I can't complain too much), the pork was sort of bland as well with no zest, the steak was mediocre (just a basic wine reduction), and the pizza almost looked soggy. Nobody finished their meals, and there was absolutely no commentary amongst a table of fellow bons vivants. Just silence. Almost as if there was some unspoken assumption that the food wasn't that good and we shouldn't speak of it.
After we paid our bill, we made our way over to a Whole Foods, where A picked up some blessings and gifts for his bartender friends at Grace. Now THERE was a place of brilliance! I had one of the bartenders mix me my usual: "Something girly and strong" (you'd be suprised at all the fun drinks I get). This time, it was an inspired strawberry martini--only instead of stopping at pureed strawberry, slices of strawberry, and vodka, he chose to mix in some crushed thyme, which was faint and distinct enough to prolong that "fresh, first bite of cold strawberry" sensation. It was rather brilliant! Long after the drink went cold, that fresh sensation lingered. Wonderful!
The group also split some mini donuts, which are taste explosions in your mouth. Sweet and spicy and sour and salty and cinnamonny and fruity and doughy all in one taste, with a scoop of ice cream in the middle. Literally. A taste explosion. I have no had anything like this, EVER. I loved it! And T said they change it up every week, which only inspires me to keep going, maybe next time to try the food. Grace might have been a far better pick than Cache, with comparable ambiance, and MUCH better drinks and desserts. Can't wait to try and review the full menu!
Cache Restaurant
3110 Santa Monica Blvd., Santa Monica, CA
http://www.cacherestaurant.com/
Grace
7360 Beverly Blvd., Los Angeles, CA
http://www.gracerestaurant.com/
Maison Akira: My NYC in LA
Let me start by saying what I have always said to my friends and family:
New York City is my affair, my mistress, my lover, and Los Angeles is the love of my life.
An LA girl at heart, I have been to NYC at least once a year to enjoy not only the atmosphere, but also the 5-star restaurants and the hot dog vendors on the street, who sometimes oh-so-kindly cut me a slice of the lamb rotisserie to top the hot dog. Heaven.
Since I left Los Angeles after college, I didn't get a considerable amount of time to explore the finer restaurants in LA, so I didn't know they existed. Yes, I had been the the generic Beverly Hills restaurants--the Lawry's and Porterhouse Bistros and Stinking Roses of the world--but I hadn't been to any restaurants which compared to New York's fine gourmet dining.
....Until I went to Maison Akira.
Maison Akira, located in Pasadena, CA, is home to Chef Akira, a chef who combines French and Japanese influence into dishes that pay stunning attention to detail, play on the senses, and touch the most complementary parts of the pallate. In short, the meal was orgasmic.
DD and I opted for the 9-course tasting menu, which encompassed almost every prized dish on the menu. The chef paid such amazing attention to detail that he even interspersed small servings of raspberry sorbet to cleanse the pallate after a fish dish!
It was after this inspired meal that my man and I decided it would be a failure NOT to get what they called the "Hollywood Bowl Bento Boxes" for our recent excursion to the Hollywood Bowl. These boxes of brilliance were designed to bring to the classiest picnic you ever had at the Hollywood Bowl, before going into the show. Needless to say, this meal continued to excite and awe, and was nothing short of brilliant.
The menu:
- Soba Pasta Salad
- Shrimp Cocktail
- House Smoked Duck Breast
- House Smoked Salmon
- French Cheese
- Salami & Garlic Sausage
- Ratatouille Nicoise
- Assorted Vegetables
- Bread, Butter and all necessary utensils
Main Course:
Miso Marinated Chilean Sea Bass & Grilled Sliced Chicken Breast
Or
Miso Marinated Chilean Sea Bass & Kobe Steak (add $8.00)
Dessert:
Apple Tart with Caramel Sauce
The price? A mere $25. Can I buy this for a regular dinner without the Hollywood Bowl?
Every single thing that the chef prepared was delicious, and DD and I only left the steamed vegetables and the bread behind, since we knew the chef didn't do anything special to them. Every item was a crescendo, leading to the next item, which was even more explosive. The finishers, the kobe steak and the sea bass, were beyond words. Needless to say, the meal was eaten in silence, with occasional sounds of contentment.
Read more »
New York City is my affair, my mistress, my lover, and Los Angeles is the love of my life.
An LA girl at heart, I have been to NYC at least once a year to enjoy not only the atmosphere, but also the 5-star restaurants and the hot dog vendors on the street, who sometimes oh-so-kindly cut me a slice of the lamb rotisserie to top the hot dog. Heaven.
Since I left Los Angeles after college, I didn't get a considerable amount of time to explore the finer restaurants in LA, so I didn't know they existed. Yes, I had been the the generic Beverly Hills restaurants--the Lawry's and Porterhouse Bistros and Stinking Roses of the world--but I hadn't been to any restaurants which compared to New York's fine gourmet dining.
....Until I went to Maison Akira.
Maison Akira, located in Pasadena, CA, is home to Chef Akira, a chef who combines French and Japanese influence into dishes that pay stunning attention to detail, play on the senses, and touch the most complementary parts of the pallate. In short, the meal was orgasmic.DD and I opted for the 9-course tasting menu, which encompassed almost every prized dish on the menu. The chef paid such amazing attention to detail that he even interspersed small servings of raspberry sorbet to cleanse the pallate after a fish dish!
It was after this inspired meal that my man and I decided it would be a failure NOT to get what they called the "Hollywood Bowl Bento Boxes" for our recent excursion to the Hollywood Bowl. These boxes of brilliance were designed to bring to the classiest picnic you ever had at the Hollywood Bowl, before going into the show. Needless to say, this meal continued to excite and awe, and was nothing short of brilliant.
The menu:
- Soba Pasta Salad
- Shrimp Cocktail
- House Smoked Duck Breast
- House Smoked Salmon
- French Cheese
- Salami & Garlic Sausage
- Ratatouille Nicoise
- Assorted Vegetables
- Bread, Butter and all necessary utensils
Main Course:
Miso Marinated Chilean Sea Bass & Grilled Sliced Chicken Breast
Or
Miso Marinated Chilean Sea Bass & Kobe Steak (add $8.00)
Dessert:
Apple Tart with Caramel Sauce
The price? A mere $25. Can I buy this for a regular dinner without the Hollywood Bowl?
Every single thing that the chef prepared was delicious, and DD and I only left the steamed vegetables and the bread behind, since we knew the chef didn't do anything special to them. Every item was a crescendo, leading to the next item, which was even more explosive. The finishers, the kobe steak and the sea bass, were beyond words. Needless to say, the meal was eaten in silence, with occasional sounds of contentment.
I confess, Maison Akira rivaled Gramercy Tavern and Jean-Georges. New York, something tells me LA is about to give you a run for your money.
Maison Akira
713 E Green Street, Pasadena, CA
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