Results 1-3of 3 Reviews
Mercer County, New Jersey
July 12, 2010
Torquay, United Kingdom
April 15, 2008
London, United Kingdom
November 29, 2004
A couple seemed to be running the front of the bistro, with a woman taking orders and a man serving the food. She brought us a small blackboard with the day's menu on it, and we reckon the menu is determined by what's good in the markets that day. There was a selection of about seven starters, main dishes, and desserts. Most of the group were not terribly hungry and ordered a main each. The greedy pigs in the group (I would be one of them!) split a starter and dessert, as well as ordered one main each. Service was terrific-she patiently explained everything on the blackboard that we could not decipher.
For the past few days, every single meal featured seafood of some kind. We were saturated with fish-it was time for some meat. For the main dish, everyone ordered beef while I had their pork with a honey and shallot sauce. A friend and I split a starter of risotto with squid and then a dessert of a moelleux au chocolat. First, though, we were given complimentary bites of fish pâté on impossibly small rounds of baguettes. They were delicious and a wonderful preview of what was to come.
The risotto was a little mound of buttery rice-an island in a pool of even more clear yellow butter. The squid was lazing on this island, an occasional tentacle swimming in the sea. Oh, was this ever so rich, but delicious. The squid was tender and the rice was perfectly cooked. I forgot to take a photo of this and the dessert as I was too busy eating!
Our main dishes were fantastic. I had perfectly cooked pork tenderloin slices with the honey and caramelised shallots sauce. A buttery potato mash and mangetouts (snow peas) were the accompaniments. I also had a chance to taste the beef, which was perfectly cooked (medium in my friend's case), and in one of the cases, had a crust of pain d'epices (spice bread). Yummy!
A moelleux au chocolat turned out to be a warm chocolate cake with a fondact centre surrounded by creme anglaise (custard). A scoop of vanilla ice cream was perched on top of the cake. This had our spoons out in battle as we attempted to scrape the last dab of ice cream, the last bit of cake, and the last drop of custard.
Everything from the blackboard menus to the tea towel-like napkins was lovely here. I highly recommend it, and perhaps next time, I'll have the fish!
From journal St. Malo - City of Corsairs