Parisienne Gnocci came to be the winner of the table. Cooked in white wine with brussels sprouts and smoked duck bacon, which was very tasty and did not last many minutes on the plate.
The classic dish of Filet Mignon Tartare that consisted of a smoked fillet cooked with capers, onions, pickled onion, and a duck poached egg was the disappointment of the entries. The reason is because the pieces of meat were very thick, chewy and lacked flavor. Overall, the dish was missing flavor and quality, which the meat also did not have a good flavor.
My main course that night was "Cassoulet de Fruits de Mer", which was something I definitely did not expect. The dish consisted of fish of the day prepared in a creamy sauce accompanied by a homemade fennel seafood sausage, smoked mussels and shrimp ravioli. The fish of the day was salmon and it was overcooked, and the fennel sauce was dry and very bland.
This dish still needed some seasoning, which also the seafood sausage was not seasoned enough and lacked sufficient firmness in texture.
Another dish that arrived at our table was the classic Boeuf Bourgoignon, which is slow-cooked beef in red wine with mushrooms, bacon, carrots, potatoes and caramelized onions.
It was the most inconsistent dish in my experience that night. My good friend, who ordered this dish knowing good cuisine as well, just ended up eating from her husbands the plate. The meat was dry and the potatoes were not cooked enough, and the flavor of the sauce was sweet and insipid. This dish at some point became one of our favorite at this restaurant, and hopefully soon they are cooking again with the good quality that they first started with. Her husband ordered the "dish of the day" which was scallops on a bed of mashed cauliflower. We made an adjustment on the dish , (which the waiter first refused to) and asked for it to be served with potatoes. We would like to thank the chef for the change and consideration because it may cause a discomfort to alter or change a dish. Finally the calluses were perfectly cooked and seasoned excellently which we all ended up eating from his meal.
For desert we had delicious apple tarts that seems that it had just came out of the oven, and the dish itself was over in seconds. Au revoir!
Recommendations: Escargots a la Portugaise, coquilles St. Jacques, the Parisienne gnocchi, Ies fromages, the charcuterie, Provençales mussels, mussels au Roquefort salad with chevre chaud, confit de canard, apple tart, profiteroles, crème brulee crepe.
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