Le Select Bistro
Nelson @AlbertPonzo: This was a 1920's themed surprise birthday party at Le Select Bistro's party room so we ordered off a set menu. There were plenty of good choices though. Bon Apetit!
We start with the bread service and freshly baked nice and light roll. It's super important to have good bread at a French restaurant, so this was a good start.
|Vol-Au-Vent D'escargots are escargots in puff pastry with leeks and fresh herbs. The pastry was rich, fluffy and crunchy. It was filled with butter (as it should be). The escargots themselves were only ok, but the pastry was my favourite part of this dish.|
|This is the Tartare de Saumon with lemon pearls, caperberries & frisee lettuce. This is a surprisingly large portion although hard to tell from the picture. It looks heavy, but it is nice and light with a balanced amount of oil and lemon. The caperberries reminded me of olives, but as usual they provided little hits of salt explosions. The crunchy stuff on top provides some texture while the lemon pearls were little bombs of tanginess. A lot going on in this dish, but overall a satisfying dish.|
|Kitty had the Moules au Porc Fume et a la maudite which is Atlantic Mussels steamed in strong Quebec Ale with pulled pork smoked in-house. Interesting concept to mix pulled pork with mussels, but the disappointing part of this dish was not enough of it to go with the mussels. I suppose it flavours the sauce as it was really good with a strong delicious notes of alcohol, butter and garlic.|
I tried the cassoulet a l'ancienne described as braised white lingot beans with lamb, pork belly, Toulouse sausage and duck confit. The beans were completely flavoured by the pork belly (appeared like bacon cut widthwise) and it was glorious. I've never had beans that tasted like meat before, but that's a good thing. The sausage while accurate for this dish was not my favourite as the herbs and spices were too strong for my taste. That large chunk of meat on the right was pork belly and a tad dry but full of delicious salty and fatty flavour. The lamb (in the back) was very tender with just a bit of gamey taste, so I liked it alot and my second favourite meat of the dish.
The best meat of the dish is the duck confit on the left. The skin was crisp and the meat moist and succulent underneath. It had such a rich full flavour that was absolutely wonderful. Yum.
|The organizers had brought cake, but I think the restaurant supplemented it with some extra fruit, which was welcome. Great end to a fun night. I liked the food here and I didn't even get to sample something from their extensive wine cellar!|
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