Pho Mi 99e11evenAuberge du Pommier Apps (1 of 2)Mike's Birthday KegAuberge du Pommier Mains (2 of 2)Drinks and Dessert at The KegSushi?Northern Ontario YummiesLooks like Sushi, but...
Auberge du Pommier Mains (2 of 2)

Posted: 11/05/11


Auberge du Pommier Mains (2 of 2)

Restaurant: Auberge_du_Pommier Toronto

Nelson: Although I didn't eat this first displayed main, I was impressed enough to want to take a picture. Veau Trois Facons: blanquette de veau, pan seared tenderloin, marrow gratin, braised celery and sauce Perigourdine. the internet tells me that blanquette means the veal and butter is stewed, but not browned. The Perigourdine sauce is made of duck giblets and truffle. The gratin in the bone where the marrow is located is a really neat idea and looks really impressive. As to taste, I didn't really try it as it was someone else's dish.

For our dishes, unfortunately I got shy for some reason taking pictures and ended up with out of focus pictures. I felt a little out of place using the flash in this fancy setting. I had brought a DSLR, but didn't use it and left it under the chair.













I had the St. Jacques et Boeuf: Seared Qualicum beach scallops and braised boneless short rib with organic kale and sunchoke. The ribs were cooked really well with a great texture and the right amount of fat to make the taste pop. The sauce was also a truffle based sauce it tasted earthy as always, which was nice. The scallops were huge and cooked perfectly (overcooking can be an issue at other restaurants). The kale underneath the sunchoke (I thought they were potatoes at first) was really tasty as well, but I'm not sure what they did to make it so tasty. I'm betting it involves butter in some way.




















Kitty had the Loup de Mer Rissole: pan seared bass on lentilles du Puy with noisettes of foie gras, pearl onions and jus de viande. The fish was cooked well, with a good taste. The Lentils were not bad considering that I usually don't like lentils. Surprisingly the root vegetable was the best part of the meal as they were so good, even better than the foie gras!
































Dessert also came out without being asked for, which was a pleasant surprise. It was a pistachio dessert that was excellent because the texture was soft yet crunchy, sweet yet not too sweet. Just well balanced.

Did you forget I put a DSLR under my seat? Well I did. The restaurant was so nice when they found it and called us up. Thanks Pauline for retrieving it as it was far for me to go on a weekday. Having said that, service was excellent and it was such a nice meal enjoyed with good company. Not sure if it warrants #1 in the city, but it's pretty damn close. I would go back, but of course it would have to be a special treat.

Auberge du Pommier on Urbanspoon

PreviousNext

Categories: Beef,  Dessert,  Duck,  Fine Dining,  Fish,  French,  Nuts,  Seafood,  Veal,  

Comments: 0 Comments

close

Comments

  • No Comments Yet.

Add Your Comments










   


© BiteMe | | Original Template design by Kevin Crafts