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Friday, October 24, 2008

Lunch @ Les Boucheries Parisiennes

It's been a while between meals here so that's a good enough reason to return.


The change in seasons brings in a new menu - an express lunch menu has been introduced to compliment the regular a la carte offerings.

We decide to stick with a la carte and our first course brings us an array of intriguing cutlery


For starters:


We both decide to have the tasting plate of 6 entrees - in the center sections we have from top to bottom, gruyere souffle and truffled tortellini


Top: Snails cooked in the shell with garlic and herb butter
Bottom: Oysters with salmon roe and ruby grapefruit


Top: smoked ham hock terrine with salsa verde and poached shiitake slices
Bottom: Seared Scallops on carrot puree, watercress and almond

It's almost impossible to pick a favourite but those scallops are just so perfectly cooked they might just win out.

We also end up with a little extra treat from the kitchen


pan seared quail breast, poached leg with slices of roasted beetroot, wild rocket and goat biscotti

I do have a fondness for quail, and this is really delicious. Even the bones are picked clean by the end.

For mains:

Chicken Kiev with truffle jus, confit potatoes and summer beans

It may sound a bit retro but you'll appreciate why this dish is considered a classic. The truffle jus puts this into a class of its own. Thick and syrupy, the truffle flavour is certainly evident


Rib Eye served with roasted shallots, cherry tomatoes, pommes frittes, red wine sauce and bearnaise sauce.

Paalo goes for the beef and it turns out to be a fantastic choice. Cooked to perfection, wonderfully rare, it's incredibly tender and full flavoured.

For dessert:

Mango Pannacotta with pineapple donuts and pineapple salad
This definitely deserves a close-up. I'm impressed with the mango pannacotta - with its pure mango flavour and that "just-set" texture. The donuts are light and fluffy and come with a pineapple filling. This is summer in dessert form.

Cherry ripe, coconut ice cream and malibu anglaise

Paalo indulges himself with cherry ripe - cherry & coconut filling topped with thick dark chocolate. A tasty ball of coconut ice-cream and malibu anglaise sip completes the dish.

To finish, nut studded chocolate discs to enjoy with coffee.

The details:

Les Boucheries Parisiennes
268 Toorak Road, South Yarra

Phone: (03) 8256 1636

Lunch - Tuesday to Sunday: 12pm to 2.30pm
Dinner - Tuesday to Saturday: 6pm to late



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