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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.

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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

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For starters:

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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

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

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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

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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:

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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

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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:

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Mango Pannacotta with pineapple donuts and pineapple salad
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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.

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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.


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

The details:

Les Boucheries Parisiennes
268 Toorak Road, South Yarra

Phone: (03) 8256 1636

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

Web:
www.lesboucheries.com.au

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