|Simple and elegant...|
With a new job under my belt I had a reason to celebrate, so last week when a friend invited me to try Daniel Rose’s restaurant Spring over by the Louvre, I couldn’t say no, even if my wallet wept a little at the price tag for such an experience. I’ve been waiting to go ever since it opened this summer – old news, but a big deal for a young student!
In a simple and elegant dining room next to the open kitchen, plate after plate of delicious dishes filled the table. A delicious smoked eel amuse-bouche started us off, followed by a scallop and diced beet entrée with cacao beans on top.
Next, the first main dish was a delicate white fish over chard in a foamy cream sauce. I miss broccoli rabe here in
and the chard brought me pretty close to its texture and crunch. All I needed was more bread to wipe up the sauce…so rich. Paris
I thought that was it, and while my mind went into dessert mode, the chef came out with plates of sweetbread and mashed potatoes with white truffles. I’d never had sweet bread in this form, but all I listened to was the word “veal” and I thought nothing of it, accepting pieces from my friends’ plates. Afterwards I realized what sweetbread s (neck glands?) but I would still go back for seconds…
The immense cheese plate came out on a piece of lumber – it took a two-by-four to serve up all of the different varieties from mild goat cheeses to ripe Roquefort and foul-smelling but delicious Muenster.
Waiting patiently for dessert, the dish, or should I say dishes finally arrived. Not one, not two, but four desserts followed. I was particularly fond of the Clementine jelly and sorbet with cacao beans and then the hazelnut mousse. The final bits of chocolaty fudgy goodness were just enough to put me over the edge, and I think I suffered a slight crise de fois that night. I walked home, taking advantage of the weather, and I stayed out of the kitchen until about five the next afternoon, not daring to eat another bite, but the evening was worth it.
Back to pasta and cheese for the next few weeks until I pay off the bill for that delectable and decadent dinner…