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2012-04-16
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The interior of Le Blanc is quirky and intriguing and the restaurant is set out in a way that each party is able to have their own private space with very attentive wait staff and service. Unfortunately this is probably the best thing about Le Blanc. I really wanted to give this place a positive review given what I had seen from earlier posts and I feel somewhat sad that I am not able to.I’ve never been a fan of restaurants with huge menus and I think this may be Le Blanc’s issue. It is alway
I really wanted to give this place a positive review given what I had seen from earlier posts and I feel somewhat sad that I am not able to.
I’ve never been a fan of restaurants with huge menus and I think this may be Le Blanc’s issue. It is always better to offer a slightly less comprehensive menu and do it well by concentrating on a few key dishes per course rather than a large menu and do it poorly. The menu could easily be cut down. In my opinion, there is no need to offer 4 different types of soups or some 12+ main courses. For me, the whole point of going to a private kitchen is to experience a unique and bespoke menu that has been well thought out by the owner.
Feedback on the food (some of which I did not taste and the feedback is from a friend):
Bread – excellent and was replenished throughout the whole meal
Escargot – should be served in a proper Escargot indented metal tray and not a bowl
Mussels – should have been cooked a little longer and the sauce could have done with some garlic or onions to stop it being bland.
French Onion Soup – why not just make this the one main soup and do it well! It’s a classic French dish and everyone expects it to be baked. Soup was not hot enough.
Crab Bisque – tasted like they didn’t use the head and body of the crab to make the stock but just the crab meat.
Foie Gras – something was missing here, perhaps a tart accompaniment as the Foie Gras ended up being far too rich on it’s own. I think there was some sort of fruit sauce served with it but it was too bland to compliment the Foie Gras
Duck Confit – a bit too dry and salty
Seabass – fish itself had no flavor and really needed to be eaten with the sauce
Lamb Shank – huge but not much flavor
Sadly, I don’t think I will be rushing back to Le Blanc again anytime soon. I’ve given it 2 shots and both times I was unimpressed.
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