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2007-08-09
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i visited chez patrick in a wednesday evening so it was not too crowded..instead of bread and clotted cream, they had bread and eggplant paste to whet your apetite.patrick came out from the kitchen to greet me and wish me bon apetit.i started with a foie gras trio, which was one of his signature dishes.it included some foie gras terrine, a baked piece of foie gras and foie gras ice-cream served with puff pastry.the foie gras terrine was stuffed with figs, marinated with grape must and cognac bra
instead of bread and clotted cream, they had bread and eggplant paste to whet your apetite.
patrick came out from the kitchen to greet me and wish me bon apetit.
i started with a foie gras trio, which was one of his signature dishes.
it included some foie gras terrine, a baked piece of foie gras and foie gras ice-cream served with puff pastry.
the foie gras terrine was stuffed with figs, marinated with grape must and cognac brandy.
the recipe of the innovative foie gras ice-cream was kept secret, but i could see there was something like orange in it.
the baked foie gras became one of my favorites.
just like the terrine, it was marinated with a spirit.
it melted in a second, and its taste, together with the alcohol, lingered for quite some time.
i've had foie gras in other top hotels..pan fried, steamed, grilled, served with different pickles..
but patrick's foie gras was so unique.
my main course was a juicy lamb rack just cooked to medium.
its side dish was some pancakes made of spinach and goat milk cheese.
then i had pepper mint tea.
i think pepper mint shall be a nice match with mutton.
...the dessert was sort of honey and hazelnut parfait.
i was not here for the desserts actually
but in any case it wasn't too sweet.
i chose this because i had seen it in a newspaper article.
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