This was a hit and miss menu. The entrée was marginal. Main course delicious. And could have gone without the dessert.
Still on vacation-coverage mode. Chef Poupard instructed our lesson.
Instruction #12
- Grilled line caught whiting served with a warm salad, medley of condiments
- Sautéed veal grenadine, polenta with parmesan, stuffed Poivrade artichoke
- Crisp puff pastry with berries
Whiting fillets flash-seared in olive oil. Leaving the center raw. Sat nicely along a warm salad of sorts. Wild arugula, candied lemon, olives, sun-dried tomatoes, anchovies, and capers. All tossed with reduced chicken stock.You might ask why this nice salad was ruined with reduced chicken stock. I did at least. The dish is. After all. Served with lovely balsamic vinaigrette. Future renditions of this dish will be leaving out the stock.
Candied, oven-dried rhubarb twists and borage flowers decorated the plate.
Chef informed that whiting is very low in fat. A good choice if you have cholesterol problems. This English Channel swimming creature is most common to the Atlantic cod.
The main course began with a lesson on artichokes. French ones that is. Poivrade refers to young, purple leaf ones found in Provence. Compared to the more robust Camus variety of Brittany.Discarding hard leaves. Cutting out the choke. And cleaning up the stem prepared them for cooking. Simmered in a blanc – water, lemon juice, salt, and flour – until tender. Stuffed with onions, garlic, breadcrumbs, and herbs. All steamed through.
Simple parmesan polenta rested as the final garnish of the plate. Leaving room for the star – veal fillet mignon. Gently pan-seared. And passed with lemon sauce.
Lemon and lime peel and juice deglazed into sugar, honey caramel. Slowly brought up to flavor with reduced veal stock and ginger. A sweet, glaze-y sauce proudly held onto the meat.
Delicious all around.
Simple puff pastry, berries, and vanilla whipped cream displayed as the day’s dessert. Nothing much more to say about this.
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