Toulouse Petit – Ranked Favourite Restaurant in Seattle

Grabbed an early lunch at one of my now favourite joints in Seattle,Toulouse Petit. It was chosen as the 5th favourite restaurants in the U.S. on Trip Advisor in 2012. It’s ridiculous how this restaurant could maintain it’s quality yet get so wildly popular, I mean 2400+ reviews on urbanspoon is insane.

We opted for the daytime pre-fixe, 2 courses for $17. It is an absolutely steal.

Coffee
Coffee

First Course

Yellow Beets, Haricots Verts, Toasted Walnuts, Olives and Stilton Bleu Cheese. It had a balanced amount of tang and saltiness. Overall, a refreshingly light salad.

Yellow Beets
Yellow Beets

Crispy Fried Pork Cheeks Confit. The meat was extra lean and yet still very tender. The batter was not thick but, it was harder than I would have liked.

Crispy Fried Pork Cheeks Confit
Crispy Fried Pork Cheeks Confit

Second Course

Crispy Fried Chicken Gumbo, they are famous for the crispy chicken. They must have so much spice in their batter, the chicken skin was out of this world. The gumbo had quite a kick, so half way through this dish my mouth started to burn. I’m not a spice wuss either, I can take spice but, this is a different kind of heat, the kind that heats your entire body up.

Crispy Fried Chicken Gumbo

Housemade Ricotta Gnocchi with braised pork shoulder. Ooo lordy, melt you’re your mouth gnocchi, it was uber soft yet it still had a bit of resilience. Pork had so much flavor and was so tender that no utensils were needed. Both mains were slightly seasoned more than I would have liked. It got too salty near the end of our meal.

Housemade Ricotta Gnocchi with braised pork shoulder
House made Ricotta Gnocchi with braised pork shoulder

They also have one of the best happy hours, dishes range from $4-8. Between 4-6PM and late night 10 – 1AM, daily.
Toulouse Petit Kitchen & Lounge on Urbanspoon

Chef Thomas Heinrich – Chef’s Table

Chef Thomas Heinrich of Mosaic Bar and Grille hits it out of the park once more. I was invited to try out their tasting menu, 5 dishes and 5 wine pairings.

The first two items are not part of the tasting menu.

Crab ravioli and avocado terrine with yuzu sauce.
crab ravioli

Smoked salmon brined in smoked paprika for 7 hours, paired with cucumber jelly, sour cream and young fresh pressed olive oil, fried leeks and caviar. Young fresh pressed olive oil reminded me of fresh cut grass and unripe fruits. My description is a little odd but it gave the dish a nice robust finish.

smoked salmon

Chef’s Thomas Heinrich – Chef’s Table

On Chef’s Heinrich’s menu…

Roasted sweet corn bouillon, tomatoes, local chantrelles and topped with feta foam. This is a great summer soup. The roasted corn gave the dish a hint of sweetness and lots of texture. Feta is usually over powering however in a foam form it was very subtle.
roasted sweet corn bouillon

G.B.E. Farms Heirloom Tomato Salad, basil gel, pickle okra, and aged parmesan. Tomatoes were quickly sous-vide to intensify the tomato flavor. My favourite part of this dish was the tomato chips, deep fried tomato skins that were crispy. I always thought tomato skins were tough but when you deep fry them they become delicately crispy.heirloom tomato salad

Skuna Bay sockeye Salmon, sweet garlic gnocchi and sorrel mushrooms. Skuna Bay is a local salmon farm known for their excellent farmed salmon standards. The salmon is sous- vide to medium rare and quickly seared. The sweet garlic is pureed and then added to the gnocchi dough. The sorrel mushrooms are naturally a little sour. This was my favourite dish of the night.sockeye salmon

Taleggio D.O.P with fig jam and pistachio tuile. The granola reminded me of breakfast. Taleggio is an Italian cheese, stinky with a brie like texture. However stinky it was the flavor was mild. Melted down, topped with toasted granola and fruits.
taleggio granola

I will be replicating this dish this weekend. The fig jam is the glue of this dish, you can’t skip this ingredient.

fig jam and crustini's

Watermelon panna cotta with black pepper and lemon sorbet. The panna cotta is made out of soy, I can imagine you scrunching up your face, however you can’t taste the soy. This was light and refreshing. I hope they keep this on their menu for the summer it is a perfect summer desert.watermelon panacotta

Finished with salted chocolate caramels and macarons
sweets

Thanks Chef Heinrich for another amazing meal.
Mosaic Bar & Grille on Urbanspoon