This is the restaurant we chose to discover before they all close for an uncertain amount of time
As soon as the french government announced its 2nd quarantine, we went and booked a place for a good restaurant we haven’t tried yet. After all, who knows when all this madness will end.
As usual, we searched for a high quality place for lunch and Olive & Artichaut was in the back of our minds instead of in front of our eyes for too long.
Last call for fine dinning
When you come to a restaurant one day before a blitz-announced quarantine, you notice two words: fully booked.
Typically french, we were not the only ones looking to sip every last drop of the restaurant experience.
Straight to the cut, we ordered Terrine de Fois Gras with fig cream and low-temp. cooked eggs on eggplant caviar & hazelnut.
Despite the two starters being proper tasty, the Terrine stole the show with irresistible smoothness and delicacy. So much so in fact, that the bread and figs were unnecessary.
With that said, the effect of the pouring yolk blending with eggplant is a very good dish as well.
The big guns
Stars of the show are the the main courses – and not because of their main ingredients. We chose chicken with sweet potato cream and Bar fish with honey & artichoke cream.
Both chicken and Bar fish are limited as raw materials to begins with. No matter how good one may prepare them, their taste and texture is flat.
However, their combination with each cream is genuinely brilliant, as it lift the “weak” ingredients, so we were very satisfied with the dishes. Once again, good combination prove again their magic.
The desserts were divided: the lemon tarte looked good but to sugary and ‘lemony’, as oppose to the magnificent revised hazelnut panna cotta with figs & chestnut ice cream that was light and highly addictive.
Pricing section is on the posh side (around 10% more relatively), yet totally worth it (manu below). For us, discovering this restaurant right before being isolated for at least one month is a memory worth preserving.
