Highly anticipated Mosaic s Bar and Grille French tasting menu is now available. When I think of French food I think of sensory indulgent, heart attack inducing goodness. Yes, I was right.
Foie Gras Parfait, rougie quebec foie gras terrine with a waffle biscuit on the side, plated on marcona almond butter. Marcona almonds, from Spain are heralded as the best almonds in the world, thus the exuberant price tag. The plate was sprinkled with calvados fluid gel and chives blossom. The parfait was very dense in texture and rich in flavor. A little too dense to eat on it’s own but, would go great with biscuit or crackers.
Escargot, burgundy snails, shallots, roasted garlic and parsley. Pomme puree underneath the shells to keep them in place. The sprinkle of fine pumpernickel crumbs give it a nice grainy texture and, finished off with a drizzle of parsley oil. It was very garlicky on the noise yet it was not overpowering on the palette. Overall, the texture and the flavor of the dish was very well rounded.
The reaction that I get when I tell someone I cannot eat lobster or crab is comparable to if a hamster had died. Oh….tragic, my condolences.
My co-eater gleefully and albeit revengefully ate up two lobster dishes. Chef Heinrich’s Lobster Thermidor, atlantic lobster tail, kale nori and lobster roe pomme puree. The lucky bastard also commented the lobster roe pomme puree was to die for. Yes, of course it was, it had lobster in it, I get it.
I had the scallop version, it was very nicely browned and perfectly cooked. Sans lobster.
Duck a l’orange, a classic French dish. The duck had been sous vide in orange juice brine. Plated with celery root puree, orange fluid gel, duck jus, and orange roll up and tarragon. He kept flavours to a minimum, the orange and tarragon flavours were repeated throughout the entire dish to enhance it’s concentration.
Pièce de résistance! Layers of pastry with salted chocolate in the middle, ice cream and baby poached pear.
Not overly sweet, love how the fluffy layers of pastry gives this dessert the illusion that it’s somewhat lighter. Mille – Feuille is a class French desert, light desserts just doesn’t exists in French cuisine.