Jean-Paul Braga is the head chef and owner of this establishment . He is very kind and very friendly; he came out to greet me as I have a little bit of a name for fine food. I teach the culinary arts, and write about it quite often. Plus my cousin eats there often and he wanted to make certain that I could meet him.
Braga makes every single dish extraordinarily beautiful as well as mouthwatering delicious. Garnishments are not independent of the entrée, the plat du jour, or the desserts. Everything is very well integrated and of course perfectly prepared!
I fell in love with the quirky little shot glass that held a gazpacho of cucumbers topped with a carrot mousse with a feather of perfectly prepared pain grillee'. It was refreshing, and the distinction between the two textures of the dispatcher and the carrot nose was fabulous. Of course we were right in the middle of the Champagne region of France, the champagne was wonderful. But then if you have ever visited Troyes and the surrounding countryside , you would expect it to be just so. My cousin loved his steak blue, his copine adored her fish ; but no one could have enjoyed their plat more than me. I had roasted duck playing with fire gravy on top of black beans with beets. There was a delightful beat chip to garnish as well as nigella seeds placed on the decorative splashes of beet mousse on the rim of the bowl that contained my glorious food.
It was not just beautiful; it was delicious. The wine was excellent naturally; and I was quite full. But then my cousin suggested dessert!
It's amazing what someone can do with something as simple as the pitted prune !
Prunes were macerated and then stewed in juice flavored with cognac and prepared with a lovely vanilla bean ice cream on top. Honestly I wasn't certain that I want wanted prunes. But Roland said that I would really enjoy it. He was so right; and it went down to likely with a nice size glass of eau de vie Poire. I did not ask him how he was able to drive; I just knew I could not.
We dressed nicely for this restaurant because it is a little upscale. I wouldn't say that it was expensive; but it was definitely not inexpensive. Continental dining combined with a little bit of nouveau made this place a real experience.
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