Friday, February 19, 2010

Dinner at Scaramouche Pasta Bar

We began with Provencal style fish soup with traditional accompaniments of rouille and toasts. This classic, richly flavoured fish soup was highly satisfying. Our second course was a very tender medium rare Kobe beef bavette plated with wilted treviso, French green beans red wine butter. Simplicity in presentation and taste and just what I needed and wanted. We enjoyed this course with a 2005 Volnay 1r Cru Les Caillerets-Ancienne Cuvee Carnot Bouchard.  

Dessert was almost flourless chocolate cake, served warm with brown butter ice cream and a chocolate tuille. We also enjoyed a second dessert, lemon meringue tart served with citrus salad and a lemon sorbet. Well, both of those desserts were so enjoyable, we just had to try another, the pecan carrot cake with cream cheese bavarian, praline and red wine syrup reliable. The desserts we enjoyed were exceptionally good.

The Pasta bar is a restaurant of refined simplicity in its approach to cuisine.

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