"Le Chervreuil"
Le Chevreuil"
Venison medallion, carmelized quince, port reduction. ($25)
Notes: We couldn't decide between a few choices for our last course. We settled on the venison. This tiny cut, about 3 oz. was just a tad over-cooked in my opinion. We opted to have it prepared to the chef's recommended temperature, which, we were told, was medium rare. In my book, this meat was medium through and through. As a result, I didn't find the meat as tender as I had hoped. I know it's venison, but it was just a bit too grainy on the tooth for my bloody preferece.
What I did like about the venison was that it imparted a naturally grassy-sweetness that comes only from the freshes and most naturally fed deer. I also immensely enjoyed the dusting of cruchy sea salt and fresh coarsely cracked peppercorns which added not only flavor but a nice textural contrast.
The fried quince was buttery and plum chutney had a nice heft - both were welcomed garnishes. Same with the slightly sweet port reduction, which our server (IIRC) tried to tell us was balsamic vinegar - not a mistake I would think a server at a Robuchon restaurant should or would make. The sauce obviously was too red to be reduced balsamic.
Read the full review of this meal on my blog.
"Le Chervreuil"
Le Chevreuil"
Venison medallion, carmelized quince, port reduction. ($25)
Notes: We couldn't decide between a few choices for our last course. We settled on the venison. This tiny cut, about 3 oz. was just a tad over-cooked in my opinion. We opted to have it prepared to the chef's recommended temperature, which, we were told, was medium rare. In my book, this meat was medium through and through. As a result, I didn't find the meat as tender as I had hoped. I know it's venison, but it was just a bit too grainy on the tooth for my bloody preferece.
What I did like about the venison was that it imparted a naturally grassy-sweetness that comes only from the freshes and most naturally fed deer. I also immensely enjoyed the dusting of cruchy sea salt and fresh coarsely cracked peppercorns which added not only flavor but a nice textural contrast.
The fried quince was buttery and plum chutney had a nice heft - both were welcomed garnishes. Same with the slightly sweet port reduction, which our server (IIRC) tried to tell us was balsamic vinegar - not a mistake I would think a server at a Robuchon restaurant should or would make. The sauce obviously was too red to be reduced balsamic.
Read the full review of this meal on my blog.