Les Enfants Rouges was a wild card I decided to try since most of the restaurants on my list were closed between Christmas and New Years or closed on Sundays. It sounded appealing for a number of reasons, chief among them being that the chef/owner, Dai Shinozuka, was formerly a chef at Le Comptoir. Here are all the dishes we tried in the order it was served, from amuse bouche to cheese plate:
POTATO SOUP WITH BACON CREAM AND CHILI
ROASTED SCALLOPS WITH CREAM OF MUSHROOM AND FISH ROE
FOIE GRAS WITH PINEAPPLE
SIRLOIN STEAK WITH ANCHOVY BUTTER AND MASHED POTATOES
BRAISED SWEETBREADS WITH WINTER VEGETABLES
CHEESE PLATE BY LA MAISON SANDERS
TAPIOCA PUDDING WITH SEASONAL FRUITS
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