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I HAD THE OPPORTUNITY LAST NIGHT TO JOIN CHEF BERNARD GUILLAS FROM THE LA JOLLA SHORES HOTEL AT AN AMAZING LITTLE FRENCH RESTAURANT IN THE CITY.
LA FOLIE , 2316 POLK ST., SAN FRANCISCO, CA 94109.
THE MENU WAS AN ADVENTURE IN FRENCH CUISINE. THE SPECIALS FOR THE EVENING EVEN MORE OVER THE TOP AND WHEN THE WAITER MADE MENTION THAT THE CHEF HAD WHITE AND BLACK TRUFFLES THAT COULD BE SHAVED ONTO ANY DISH WE DESIRED, IT BECAME OBVIOUS. LET THE CHEF CREATE DINNER FOR US.
WE WERE THEN TAKEN THROUGH A 5 COURSE EXPERIENCE.
THE POACHED QUAIL EGG WITH POTATO CRISP, TRUFFLE LEEK EMULSION, AND BRIOCHE BATON ONLY STARTED US DOWN A PATH OF FLAVOR AND TEXTURES.
AS EACH COURSE ARRIVED, THE THREE OF US HAD A DIFFERENT DISH. LET THE SHARING BEGIN. WE DID NOT WANT TO GIVE UP OUR OWN DISH, BUT QUICKLY REALIZED THAT AS WE PASSED THE PLATES TO THE LEFT THAT THE PLATE COMING IN FROM THE RIGHT WAS ITS EQUAL OR BETTER.
I WISH I COULD SAY THAT I HAD A FAVORITE, BUT WHEN BLACK TRUFFLES, FOIE GRAS AND SWEET BREADS ARE BEING PASSED AROUND, LA FOLIE WAS MY FAVORITE TONIGHT. CHEF ROLAND PASSOT JOINED AS THE DESSERT WAS BEING PRESENTED AND THEN TOOK US ON A TOUR OF HIS 15' x 15' KITCHEN. WHAT AMAZING FOOD COMING OUT OF SUCH A TINY SPACE. SIZE DOES NOT MATTER. THANK YOU CHEF PASSOT
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