je suis gourmand
since i am a person who appreciates good food (je suis gourmand), this restaurant at the ground floor of net one seemed like a good place for our post vday dinner!
hubby called for reservations which was well and good because as we were having our dinner the restaurant filled up all the tables as far as i could see. the place is cozy despite the fine dining flair. the waiters are well versed and were attentive to the needs of the gourmands at the restaurant. chef marc aubrey even made his rounds at the tables greeting the diners.
i was hungry from a whole day of doing my lecture and i knew what i wanted
ive never had bone marrow before aside from the greasy bulalo and so, to me this dish was a little subdued, heart attack tasting wise. you can see the glistening rounded mush of bone marrow on the plate which was much more firm than the bulalo version and when eaten doesnt leave a greasy taste in your mouth.
hubby ordered his favorite gratinated french onion soup
so sorry for the lousy photo, the candle gave a flare and we just couldnt take another shot because we wanted to taste it already!!! it was pretty delicious but hubby said he still preferred the french onion soup at fridays in minneapolis because it had a thicker cheese top.
for the main course hubby ordered his staple
this dish is for lamb lovers, it includes lamb chops, tenderloin and marquez sausages. although i must warn you the sausages are HOT! as in spicy hot! he paired this with mapu red wine from chile.
i on the other hand went with my love for cheese
i loved my pick! the linguine was smothered in delectable blue cheese. it was so smooth and blended well with the smoked bacon and succulent prawns! this is a must try although i do warn you that the love for blue cheese is an acquired taste because of its strong taste and distinct odor. i paired this with french colombelle white wine which had a sweet fruity taste just right for me!
for our dessert i was torn between the creme brulee and the home made fresh grape sherbet
however the dried apricot gave the creme brulee the winning edge!
je suis stuffed!