Invited recently for a return pay a visit to, we sat outside the house just one awesome summer night, and our quite handy and productive waiter turned out to be Stephane’s son, Leo, using a day off from his military assistance in the intelligence device of the IDF.
We commenced our food with two soups, French onion (what else?) and bouillabaisse, the Provençal fish soup which commonly consists of all kinds of forbidden fruits of the sea, but this a single was kosher (NIS 35 for all soups).
The onion soup had a very good, rich taste, and also the genuine contact of toasted baguette slices topped with melted cheese.
The fish soup was designed from an assortment of white fish, but certainly not people made use of in the south of France. It was pink and spicy and thick, a warming soup for a chill summer months night. The accompanying rouille (a paste of spices, olive oil and egg yolk) additional a really exotic touch. Accompanying the soups ended up handmade toasted brioches.
With the edge taken off our hunger, we waited for our most important classes. I had made the decision to eschew a fish food and selected the fondue instead. My companion chose the sea bass fillet with assorted greens grilled antipasti style.
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I was thrilled with my decision. I appreciate any variety of melted cheese, and this cheese sauce experienced a generous encouraging of wine and spices to liven it up. I appreciated the entire mise-en-scène (production), with the cheese sauce trying to keep very hot on a modest paraffin stove on the desk, the chunks of toasted bread for dipping and the very long, slender forks for spearing the bread and dipping in the pot. A environmentally friendly salad with a sharp vinaigrette dressing built a good distinction.
My companion tucked into his preference of grilled sea bass fillet, served with gratin dauphinoise (sliced potatoes in contemporary cream) and the now fairly hackneyed grilled vegetable antipasti.
Stephane insisted we also flavor his risotto, which we fortunately did, making the most of the sublime flavor of truffles faintly discernible in the dish.
Following a appropriate crack from ingesting in which the garrulous Stephane instructed us his existence tale, we felt we could proceed to dessert.
By now my audience know that if there is a crème brûlée on the menu, I never glimpse for anything at all else. This one was a excellent specimen of the prototype – creamy, not much too sweet and with a crusty sugar topping.
My companion selected profiteroles, choux pastry rolls crammed with fresh new product and glazed with chocolate.
Both desserts, accompanied by a fantastic cappuccino, made a perfect coda to this outstanding food.
Price tag for established a few-program food – NIS 149.
3 Zarhin Street
Tel: (09) 746-0586
Sunlight.-Thurs., Noon -2:30 p.m., 7 p.m. -9:30 p.m. closed Friday, Shabbat.
The author was a guest of the restaurant.