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😍 5/5 - Two Stellar Lunches
By 👻 @Sabena S, 03/26/2020 3:00 am
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Six weeks ago Restaurant Week came to an end. Out of the six places I chose, Café Boulud was exceptional both for its fine cuisine and its impeccable service. Eden and I had a grand lunch here. Between the two of us we had pâté de campagne with pickled vegetables, mustard and grilled sourdough bread, and pan-seared medium rare salmon with vegetables and gremolata. I absolutely loved my mushroom velouté, which looked like a Dutch still life. Each spoonful was velvety smooth, touched with Madeira cream and mouthfuls of crunchy brioche croutons. My choice of braised beef paleron nestled on a bed of creamy polenta accompanied by broccoli rabe moistened with red wine—well, it just made me ecstatic. Eden chose wine over dessert. But I was not giving up a sweet course. Passion fruit! Meringue! I slowly ate this tart served with a quenelle of toasted meringue ice cream, savoring every heavenly bite.
Remembering that fine meal, I chose to have my birthday lunch at Café Boulud in late February. This time we were a party of three, and we had a marvelous time attended by the dapper Ronnie, the kind and efficient server, who had looked after us so well during RW. A prix fixe lunch of either two or three courses was offered. This time Eden had the carrot ginger soup which had a glorious orange hue. Carole and I opted for the seared yellowfin tuna with charred scallion relish, grapefruit and citrus aioli. All of us chose the crisp pork schnitzel with braised red cabbage tucked underneath strewn with sautéed herbed spätzel and pickled vegetables. Each morsel made us swoon. Both Eden and Carole drank wine and refused a dessert. Again, not I! The two desserts of rice pudding and the citrus blonde on the prix fixe menu seemed rather plain. I preferred the desserts from the regular menu but found myself hankering for two of them especially. I adore meringue but that seemed too extravagant. So I chose the chocolate gâteau with burnt vanilla, caraibe mousse and toasted meringue. You could imagine my surprise when Ronnie brought first a complimentary dessert which had meringue, sorbet, tuiles and birthday greetings inscribed on the rim of the plate. This dessert was both light and refreshing. All of us had spoons and nibbled away. Then came the chocolate gâteau which looked exquisite decorated with gold leaf. Far from being heavy as chocolate sometimes can be, this dessert was light and ambrosial. Even though we were so satisfied we could barely stir, Ronnie brought us a basket of warm miniature Madeleines. Every customer is served this. I managed to eat two and Ronnie packed up the rest for me to take. Now all I needed was someone to roll me home in a wheel barrow.
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