December 14, 2000
My appetizer was morels cooked in a cream sauce. Morels are famous for being earthy, but even in Seattle's Pike Place Market, where one can have the best vegetables and meats, the woodsiness of the morels I bought for cooking just overwhelmed other flavors, making it a bit difficult to swallow. Not so with the dish I was served. The morels were delicately woodsy, and sweet, and matched perfectly with the cream. Now I know why that mushroom is valued so much.
The mushroom was followed by truite meuniere (trout delicately dredged in flour and sizzled in butter), cut into small bitesize pieces, and just perfectly cooked. My companion's peppercorn steak was similarly outstanding--it was tender and flavorful, and I would swear it is the best steak we had in a restaurant for a long time. The cheese course was the best part of the meal, not only because the waiter brought out humongous trays with every types of cheese imaginable for your selection, but each cheese was just so distinct. We chose four--the first one tasted of lemon leaves, the second of chalk (that was disappointing), one of pepper, and the last one, having come from Vietnam, confounded us. It tasted exactly like Vietnamese nuoc cham--a sauce made out of fish sauce. My boyfriend and I were beaming, we were having so much fun. The $35 dinner were topped with a dessert of your choice, of course.
From journal Unexpected Geneva