for my fathers birthday we had booked the private room, Identi-t, at david toutain. what a great experience! the service and quality of the food were just as impressive as what you would get in the main dining room. there were some dishes that we had tried just a few weeks before but most of them were new, still seasonal, and obviously fantastic.
with Fingertips….
Oyster and Shallot. we had this last time, but this time they seemed to be a bit more fragile as a few broke when we grabbed them.
Wood of Salsify with white chocolate cream. This was so interesting as the salsify did look like a piece of wood and had the texture of a root vegetable. the white chocolate cream was an unique but good complement as it added some sweetness.
And mine without oyster
Chestnut and Jabugo ham from Spain. Crunchy and a bit salty. it was good but nothing so memorable.
love the knife selection
As Time Goes by…
Focaccia with Douglas Fir Olive Oil. the olive oil was so interesting as it tasted like the forest due to the infusion of the douglas fir.
Brioche with porcini and butter from normandie with porcini. Porcini, porcini, porcini! it was a lot of porcini but the taste wasn’t so overpowering, it complemented the pairing dish by just adding a bit more earthiness and luxury.
Poulet which seemed to be stuffed with sage or bay leaves.
CARAMELIZED brussel sprouts with cream of douglas fir. it was such an interesting combination of textures and flavor, such an earthy dish. it tasted like fall and being in a wet but fresh forest.
Cod, Spinach, and Lime Leaf. a very light, simple, but tasty dish after two very flavorful dishes. the cod was cooked perfectly still soft and flaky and the light broth was very delicious.
yellow chicken from normandie, Onion Nectar, Chanterelle, and parsnip. the chicken was soft and tender, the chanterelles very fresh and the jus was delectable.
Duck’s Egg with Porcini, corn and white truffle from alba. I think this was a huge favorite among most people. i mean white truffle is pretty
Eel and Black Sesame, a signature dish. and for the third time it didN’t DISAPPOINT and for the first time tryers they all liked it and found it to be such an interesting combination.
a very special bottle of wine that my dads friend had brought. once in a lifetime experience to taste a wine this good.
Instantaneously T….
Cauliflower, Coconut, and Vanilla. Another signature dish, a sort of palette cleanser.
the menu of the night signed by the chef
Fig Dessert for the gluten free and lactose free.
Gateau Chocolate. we had ordered the cake from a recommendation by the restaurant. and it had to be one of the best chocolate cakes i have had in a long time. it was CHOCOLATEY but not crazy rich or sweet, just the right amount of sweetness, chocolate, and richness.
Well it seemed that everyone enjoyed the dinner, even my dad who seemed to be so happy that we were all there. the private dining room can only fit up to 20 people so it makes for quite an intimate and cosy dining experience. as i had said the service and the quality of the food was just as you would have experienced in the main dining room, which was so impressive to execute such high quality for such a large group. it was definitely a once in a lifetime experience and an amazing way to celebrate my dads birthday.
