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2009-01-10
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We started with some pan-seared scallops with black truffles. The scallops were perfectly fresh, and the aroma of the black truffles is just overwhelming. The whole thing sits on a bed of what looks like apple confit, and I must say that the tastes worked well together. I had half a bowl of the mushroom soup, which was rich, creamy and delicious. It doesn't hurt that they laid plenty of dried mushroom slices as well as a bit of black truffles on top. My main course was the seabream Jodphur with
I had half a bowl of the mushroom soup, which was rich, creamy and delicious. It doesn't hurt that they laid plenty of dried mushroom slices as well as a bit of black truffles on top.
My main course was the seabream Jodphur with couscous and lemon confit. I have always liked Pierre's dishes that involve couscous because they actually do the fusion thing well, and this one was no exception. The fish was poached so the flesh was sooo tender. The only issue I have is that the fish actually tasted a tad "fishy" (imagine that...) This is where the Indian-spiced couscous comes in, as the combination of the fish and the couscous means that the spices completely cover up any hint of the fishy taste. This one's another winner, with some slight adjustments...
Once again I come away smiling from a meal at Pierre. Looking forward to my return next weekend!
original blogpost with wine notes: http://chi-he-wan-le.blogspot.com/2009/01/seafood-and-sauvignon-blanc.html
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