Anyone who has dined here has tried the chicken liver pate they serve along with the bread basket. You know you're in for something special when they serve pate instead of butter. This chicken liver is extra smooth and the taste of iron is like metal in your mouth, but in a good way. Like the vitamin and protein flash you get when you start a meal off with oysters, the iron and protein psychs you for the food marathon ahead.
As if that weren't enough, we all know about the remarkable cheesy poufs that make this place so memorable. The recipe comes attached to the gruyere flavored popovers and their doughy, buttery aroma will get your heart beating like a caged bird flapping its wings.
The mushrooms were chewy and I barely touched them even though if you ask my brother in law he will vouch that I usually love mushrooms. And the tomatoes which were roasted and served with a crust of bread crumbs and herbs from Provence were surprisingly bland. The brussel sprouts saved the day with a maple glaze and were slightly bitter inside. I guess we should have gone with the jalapeno mashed, the onion rings, the parmesan gnocchi or the potato gratin instead! Der.
I ordered the crepe souffle since it sounded unique and I was giddy with glee when it arrived buried in powdered sugar. It was fluffy and custardy on the inside and the best part was the passion fruit sauce that just made the whole thing come alive and dance cartwheels on my taste buds.