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2010-05-27
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I think the last time I had dinner at Gaddi's was some 10 years ago, but for some reason I just never found the urge to return, despite the obvious talent of Philip Sedgwick and his successors. Tonight I finally had the opportunity to return, thanks to a dinner hosted by my friend.The amuse bouche was OK, but honestly not very interesting.Layers of marinated goose liver with slow-cooked Bresse chicken, celeriac cream - honestly... not a fan. And I don't say this very often about foie gras. I h
The amuse bouche was OK, but honestly not very interesting.
Layers of marinated goose liver with slow-cooked Bresse chicken, celeriac cream - honestly... not a fan. And I don't say this very often about foie gras. I have no idea why the chef thought Bresse chicken and foie would be a good combination... I didn't like the tough texture of the chicken with the foie. Didn't particularly care for the ham (Parma?) on the outside, either.
Braised white asparagus gratinated with a black truffle crust - not bad at all. I always find it hard to cut poached or braised white asparagus, but I do love the flavors. There was plenty of foam and what looked like to be Hollandaise sauce. There was some spinach with the black truffle...
Lightly-poached Atlantic turbot carpaccio with Oscietra caviar - the dish was OK, although I'd hardly call poached fish "carpaccio"... I also totally didn't realize that the caviar was actually Oscietra... thought it was just plain lumpfish...
Combination of beef prepared 3 ways with a red wine oxtail jus - the wagyu fillet was reasonably tender and nice. The braised beef cheek was done like Chinese style, and was not bad. Finally there was the tête de veau, tasting a little acidic and deep-fried.
All about mango - I love mango so this was right up my alley.
Some words about the service... I was a little annoyed and surprised when our waiter decided to interrupt our conversation at the start of the dinner, to announce the names of all the dishes in one go. I was annoyed because he insisted on interrupting our conversation, just as we were started to get acquainted. And why would anyone announce the names of all the dishes in one go, instead of introducing each dish one by one? Does he truly expect us to remember them all? I am truly surprised at this kind of service at a restaurant of this caliber.
original blogpost with pictures and wine notes: http://chi-he-wan-le.blogspot.com/2010/05/lamour-lamour.html
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