Still doing great even years later. We are, of course, in the private room. Way better than downstairs at this very loud but very good restaurant. The menu. The trio of amuses. They came on these little trays. Nice smokey taste, almost like there was some lard in there.
This is a republique classic. Lovely and quite fresh for its age. Sadly lightly corked. The infamous bread and butter. So addictive. Knocked me right off the no carb wagon. A very nice creamy soup with big chunks of lobster. Great char on the shrimp plus a nice bite and potent sweetness. Walter visits. Fabulous soft fish. I do really like sole done in this classic way. The sauce had a lot of acidity too. Very crispy. The tart base, while it looks like a pizza, was a laminated buttery dough.
The combo of the hazelnuts really took it up a notch too. Perfectly al dente with nice bite and a great cheesy truffle vibe. The quail was extremely nice and the jus even better! So rich and delicious.
Cheese plate. We had so much wine we needed a bit of cheese. The only thing tiramisu about this was the layers with cream, as it was essentially just a strawberries and cream parfait. But woah was it good. Super fresh and intense berries and a wonderful sweet creamy sabayon. Lotsta wine! Another incredible dinner. Wines were amazing too. For more LA dining reviews click here. Additionally, Antoine Roland-Billecart is in the house to guide us through the epic wine tasting!
Still doing great even after 5 or so years. The somm for the evening gives some introductions⦠The name speaks for itself. JG On the palate the wine is deep, full-bdoied, complex and still rock solid at the core, with fine mousse, bright acids and lovely length and grip on the wide open, complex and classy finish.
