second round at les enfants rouges, it was just as delicious and crowded as the last time.
amuse bouche of Pumpkin mousse with cacao. This was a super tasty dish i wish there was more. the creaminess and subtle sweetness of the pumpkin, the lightness of the mousse and the slight bitterness and coarseness of the cacao. a delicious flavor combination.
the first course we had ordered the fried quail with romanesco, chicory salad, orange juice, hazelnut and kaffir lime. also the pickled plaice fillet with citrus fruits, marinated mushroom salad and turnip puree. i had the pickled plaice which was APPETIZING and well balanced, considering plaice is such a delicate fish that sometimes is overpowered by other flavors.
the main courses we choose the rack of smoked and roasted lamb, radicchio, puntarella and pontoise cabbage with bagna cauda. also the Bavette of Beef, mashed potatoes and red wine sauce. the smoked lamb was very flavorful, but could have had even more of a smokey taste and surprisingly the sauteed vegetables were extremely tasty. but the beef was the winner, it was cooked perfectly, the sauce was divine, and the potatoes were buttery goodness. if you like beef then you will want to order this. if i could have i would have wanted more ;)
lastly dessert. i love most things with matcha, however i feel as it has gone a bit overboard recently. but nevertheless i still order it especially if made or created by a japanese chef. so it was a pavlova with green tea, marinated persimmon and pear with mint and yogurt ice cream. yum! first of all it looks beautiful, the bright colors from the matcha, mint, and persimmon. the slight bitterness from the tea cut out some of the sweetness of the fruits and the yogurt ice cream added just a touch of sourness. a very tasty dessert that was light and not too sweet.
another delicious meal at les enfants rouges and their menu is constantly changing. it is also a great value for money, 3 courses for 50€ for really high quality food. however it is quite noisy and packed in there but i guess that's how most parisian restaurants are like.
