Thursday, March 18, 2010

Le Chiberta

Its high time that I gave a review of the restaurant that we celebrated Eric's birthday at - Le Chiberta a restaurant from Guy Savoy. Exquisite is about the word that best describes our experience - from the minute we walked in to when we left it was a dining pleasure. Now its true we don't make a habit of treating ourselves to a restuarant like this but special occasions call for some bells and whistles.  Hubby has asked that I recreate this menu at home but more of a bistro style as the tastes are so subtle that I'm not sure to do it justice.

Below is the menu that we had along with the wines that were served at each course, we started off lunch with deux coupes de champagne to celebrate and then waited in anticipation.

Its hard to say what dish we/I preferred because they were all so good. The soup perhaps stands out as it was just the right balance of savours that you coud not discern the ingredients except for the hint of ginger at the end. The roasted pigeon /risotto/foie gras was also noteworthy, not too heavy just enough to make you happy that there were still some remaining. The pre-dessert was with perhaps the most refreshing dessert that I've had in a very long time - clementines, with a lime sorbet and little blocks of something that I can't put my taste on. Each dish was a star on its own and we throughly enjoyed every minute of it. The wines were delicious we were especially in awe of the white and the dessert wine .

Amuse Bouche

Velouté of carrot lemongrass and ginger, king prawns and spices
Saint-Aubin, 1er cru  En Remilly 2007, Marc Colin
Green lentils and truffle juice
mâche salad and parmesan

Bass "à la plancha"
swiss chard gratin and buckwheat emulsion

Roasted filet of pigeon
risotto and sautéed duck foie gras
Château Peyrat Fourthon 2004

Saint Félicien (goat) and walnut, mesclun salad

Maury Mas Amiel 2006
Pré dessert
Chesnut and pistachio entremet

We left with happy stomachs, a lighter wallet and a very memorable lunch that won't soon be forgotten.


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