Tag Archives: Truffle

Homage to Paul Bocuse at l’Auberge du Pont de Collonges

We were in Lyon, and had to pay our respects to the legendary Paul Bocuse by visiting his restaurant Auberge du Pont de Collonges.   I knew what I was in for when I made the booking, which was a restaurant and menu that had not changed since 1975.   And yep, it was exactly what I got.  Rich, luxurious, scrumptious and excessive food!

Since I’d gone all the way there, and the chances of returning are fairly slim, I’d decided to go all out and have the Menu Grande Tradition Classique.  Seven courses, which included a whole Bress chicken and dessert trays that you could select anything from.  Just a small piece of advice if you ever go there: make sure you’re hungry!

Before we started, we had the customary amuse bouche which was a lovely bisque.

Amuse Bouche

First course was “scallop of foie gras, pan-cooked, verjus sauce“.  The foie gras was beautifully seared on the outside and soft inside, and it was served with crispy potato lattice on top and a sweet sticky sauce.

Scallop of foie gras, pan-cooked, verjus sauce

Next up we had the famous “Truffle soup V.G.E.” which was a dish created for the French President in 1975. A dish that has been around for over 35 years must be good to stand the test of time.  I’d expected a thick soup under that puff pastry but it was actually a clear soup with veges and truffle.  Be warned: a bowl of this soup was $82 euros!

Truffle soup V.G.E.

The “filet of sole with noodles, à la Fernand Point” was devine!  Lovely soft and sweet sole with a creamy white sauce (which had been lightly grilled to give it that browned taste) with noodles.

Filet of sole with noodles, à la Fernand Point

We then had a palate cleanser which I thought was worthy of mention: “Beaujolais winemaker’s sherbet“.  It was like icy red wine – really powerful and unexpected.

Beaujolais winemaker’s sherbet

Next we were served a whole “Bresse chicken truffled cooked in a bladder“.  It’s quite scary looking (a chicken in a bladder that’s puffed up from the steam whilst cooking) but really delicious!  The chicken was carved up and served with a creamy sauce filled with morel mushrooms, and a side of rice and spring vegetables.

Bresse chicken truffled cooked in a bladderBresse chicken truffled cooked in a bladder

After that we moved on to a “selection of fresh and matured cheeses from La Mère Richard“.  We were presented with a cart full of cheeses of various varieties and could select any that we wanted!  Divine!

Selection of fresh and matured cheeses from La Mère Richard

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And then came the “delicacies and temptations”, which again involved a cart full of desserts that we could choose from.  I went for the fruit, crepe and cream options whilst my boyfriend went for the sweetest items in the cart.

 Delicacies and temptations

Last item for us was the “fantasies & chocolates” which was a beautiful stand of chocolates and treats.  Note the figurine on top of the stand (it’s a mini Paul Bocuse!).

Fantasies & Chocolates

Overall, it was quite an experience.  Very old school formal, classic dishes, excessive surrounds, immaculate service, luxurious feel throughout the whole experience.   If you have the means and time, definitely do it.  Being a lover of all things French, especially the food, this was a chance to live and breathe French gastronomy.

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Michael Lambie, 17 Years in 17 Dishes at The Smith

I was at The Smith a few weeks back and noticed a sign up in the ladies room: “Michael Lambie, 17 Years in 17 Dishes”.   The man behind some of the most famous restaurants (Stokehouse, Circa, & Taxi) was celebrating his 17 years in the Melbourne dining scene by serving up some of his most delicious dishes.  Needless to say, the very next day I signed up for it!

I was pleasantly surprised to discover upon arrival that drinks were included in the cost and with unlimited top ups!   Turned out to be a much bigger night than I’d originally anticipated…

We started off with three canapes:  kingfish sashimi with nam jim and toasted coconut, organic tofu with pickled ginger, cucumber and mint, and freshly shucked oysters with ponzu and wasabi caviar.   A lovely refreshing start to the dinner.

Canapes

The food was broken into time periods, so the first four dishes represented 1995 – 2000.  The mushroom cappuccino with truffle cream was like heaven in a cup.  It was rich, earthy, and creamy.

Mushroom cappuccino with truffle cream

Harrisa crusted yellow fin tuna with Thai style spanner crab salad was excellent.  Refreshing and light.

Harrisa crusted yellow fin tuna with Thai style spanner crab salad

Seared Atlantic scallops with cauliflower puree and curry oil… well I loved this dish.  Beautiful and delicately seared scallops with creamy puree… yum!

Seared Atlantic scallops with cauliflower puree and curry oil

King Island crayfish salad with tomato confit and lobster oil dressing…  Can’t go wrong with that combo!   The cray was fresh and perfectly cooked.  The dish salad added a nice crunch.

King Island crayfish salad with tomato confit and lobster oil dressing

The next episode was 2001 – 2004 and first up was quail salad with apple and celery salad, bois bourdon sauce.  Crispy pan fried quail on a tangy salad.

Quail salad with apple and celery salad, bois bourdon sauce

We were then presented with a very full plate housing San Daniele proscuitto with blue cheese dressing and crostini and ballotine of duck and foie gras with rillettes, parfait, hot toast and ginger pear chutney.   I love these charcuterie plates – heaped with salty tasty goodness and crusty bread.

San Daniele proscuitto with blue cheese dressing and crostini

And last lastly, we go into 2005 – 2012.  The roast wild barramundi fillet with eggplant caviar, basil puree and orange miso jus was an interesting combo but worked well and tasted good.

Roast wild barramundi fillet with eggplant caviar, basil puree and orange miso jus

Wonderfully cooked and tasty rolled roast rabbit saddle with rabbit confit and grain mustard veloute.

Rolled roast rabbit saddle with rabbit confit and grain mustard veloute

This was so so good:  Wagyu 7+ rump cap with horseradish cream and yakaniku dipping sauce. Meat was  cooked perfectly and the accompaniments were amazing!

Wagyu 7+ rump cap with horseradish cream and yakaniku dipping sauce

And last but not least, a modest raspberry souffle with white chocolate sorbet to finish a marvellous dinner.

Raspberry souffle with white chocolate sorbet

I hear you asking “how did she walk out of the restaurant?”.  Stuffed full of fine fine food?  Stumbling from too many wine top ups?  Euphoric from eating some of the best dishes ever?   Yes, twas all of the above.

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