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Dinner at Cafe Boulud |
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Sat, Aug 03, 2024
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We started with drinks of a Hendricks Martini for Lyd and a Makers Mark Manhattan for me.
The chef sent out an amuse bouche.
For our first course, we both chose the Hiramasa Tomate of hiramasa crudo, charred tomato vinaigrette, Cookstown cherry tomatoes, pickled Anaheim chillies with a glass of 2022 Riesling Meldville, from Lincoln Lakeshore, Ontario, picked by Sommelier, Anna.
The second course was a foie gras terrine, with strawberry gelee, pickled green strawberries, celery, brandy gel and toasted brioche, with glasses of 2020 Clos Lapeyre Jurancon Moelleux from France.
Chef William presented a surprise scallop course.
For the next course, Lyd picked Gunn’s Hill brie-stuffed agnolotti with charred sweet corn, chanterelles, manchengo, perigold truffle and beurre monte.
I picked the butter-poached halibut with pea puree, fava beans, bluefoot mushrooms, and roasted chicken butter, topped with a fried chicken skin.
Both were accompanied by glasses of 2021 Chardonnay, Shaw and Smith, from Adelaide Hills, Australia.
Reaching our limits, we skipped the beef course, finishing with Chocolat of chocolate and whiskey cremeux, maple chantilly and whiskey ice cream, but forgoing the recommended Tawny Port Taylor Fladgate.
We managed to navigate back to the room, and bed!
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| Drinks |
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| Amuse Bouche |
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Hiramasa
Tomate |
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| Foie Gras Terrine wtih Briochhe |
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| Scallop |
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| Chef William |
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| Anna |
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| Agnolotti |
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| Halibut |
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| Chocolat |
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