Friday, 23 October 2009

Le Manoir Aux Quat' Saisons

When my foody friend started planning her trip several months ago, we agreed that when she was staying with us we would have a no-holds-barred, fuck-the-expense, blowout meal. And I knew just the place. Raymond Blanc's Le Manoir Aux Quat' Saisons has held 2 Michelin stars for 25 years and has won pretty much every other foody award going. And it isn't very far from where we live.

We have been there once before, but it was when Foodycat was but a baby blog and I was too shy to take pictures. No such reservations this time...

We sat in a lovely sunny bay window in the lounge, watching a host of ladybirds climb the stone windowframes. We sipped champagne, perused the menu and stuffed down the elegant canapes with a regrettable want of manners.

As well as some really lovely olives we were served two slate slabs bearing an enticing assortment. There was a piece of red pepper jelly (a bit lie a fruit roll-up) wrapped around goats cheese mousse, a sort of mini pizza topped with more goats cheese, a crisp piece of almost lacy toast topped with marinated anchovies (like the Spanish boquerones, not like the canned ones you put on pizza!), a crisply fried ball of courgette risotto, a square potato crisp topped with salmon tartare and caviar, and a choux puff filled with foie gras. All the ones I tried were delicious, but I really felt that fewer would have been better! It was just too many flavours.

We chose the Les Classiques du Manoir aux Quat'Saisons - five courses of Raymond Blanc's greatest hits.

We ordered a half bottle of 2006 La Forest Chablis Premier Cru to go with the first portion of the meal. This sort of turned out to be a bad idea, because it was absolutely sublime - buttery, rich and lovely - and it would have been much better to get a whole bottle. On the other hand, it also allowed us to witness one of the subtle touches that shows why Le Manoir has kept their Michelin stars for so long. Paul asked the (absurdly young but accomplished) wine waiter to leave the empty bottle on the table so that he could get the details of the wine. The waiter, without missing a beat said "Would you like us to remove the label for you?" and in about 10 minutes the label was returned to us, mounted on a pretty postcard, all ready to be placed in Paul's wine diary (if he were organised enough to keep such a thing).

The first dish on the menu was a beetroot terrine. This was on the menu the last time we were here and it was even better this time! As well as the central beetroot terrine, there were pieces of three different coloured beetroots, some beetroot puree, two coloured crisps and some baby beet leaves. All crowned with a wonderful horseradish creme fraiche. The thing that makes it so amazing is that every element tastes subtly different, so the flavour is as varied as the colour. Just brilliant.

The next course was a wild mushroom risotto. Everything risotto should be but seldom is! It was soft and creamy, but still with some texture to the rice. It was topped with sauteed wild mushrooms, some baby leaves and some very generous slices of truffle.

The fish course was the only let down - and don't get me wrong, if I'd eaten it anywhere else I would have been overwhelmed, but it just wasn't up to the standard of the rest. A tender piece of Cornish brill, topped with the plumpest, sweetest scallop I have ever tasted, but the subtle, buttery sauce didn't add a lot and the waitress couldn't identify the vegetables with it. There were ribbons of cucumber (she said they were leeks) and something that I suspect may have been some form of seaweed. Of course, we'd finished the gorgeous Chablis by this time, and were on to a very nice red wine - but it couldn't compete with the Chablis and it didn't do the fish any favours.

The lamb that followed made everything better. A pile of couscous flavoured with preserved lemon was topped with a really delicious rare lamb cutlet, with a little pile of sticky, tender braised lamb shank meat, a half kidney that finally made me understand why people eat kidneys, a smear of the most velvety aubergine puree and half a tiny artichoke heart. I could eat that dish every day for a week.

When the dessert arrived I realised I had made a mistake. Because we were having a set menu, I didn't pay all that much attention to the details. So what I saw on the menu for dessert was "Bitter cocoa sorbet" but I had missed the all-important second phrase "... concealed in a pistachio souffle". Oh my. I adore a hot souffle, so it was a wonderful surprise. It was a very sweet, delicately green cloud, and then nestled in the bottom of the dish was a nugget of the darkest, bitterest chocolate sorbet ever. A perfect combination! The sorbet was just beginning to melt, adding a little more moisture and richness to the souffle. Divine.

We moved back into the lounge for coffee and petite fours. I had a lovely pot of verbena tisane, which is one of my more recent discoveries as a digestif. Very soothing to a full stomach! The array of petite fours was amazing - liquorice icecream covered in crisp chocolate, pistachio macaroons, pistachio sponge topped with apricot preserve, a rich salted caramel and chocolate tart, a white chocolate cup filled with cream and mango, a chocolate truffle topped with gold leaf, squares of chewy chocolate fudge.

Eventually we felt able to take a wander around the gardens. I include this picture of Paul & me looking happy and well-fed because it is a particularly nice photo of my lovely husband.

The vegetable gardens are amazing - and it was so nice to see men in chefs whites ducking through with a basket and a pair of scissors, getting ready for the evening service.

I've never eaten at a Michelin starred restaurant in a city, so I just can't imagine what they can offer to make the total experience on a par with Le Manoir. Now to start saving for my next lunch there!

18 comments:

The Cat's Mother said...

Such happy memories. The souffle sounds divine and glad you took photos.

Jude said...

I've been waiting for this! Fantastic! Lovely pics too.

We're saving to go for our 30th wedding anniversary!

kat said...

Oh, I'm so jealous! We watch Last Restaurant Standing on BBC America & have seen what Raymond Blanc is all about

jodimop said...

While I was studying in Oxford it was my dream to go there, as Blanc had opened a brasserie in the city which was a very extravagant place to eat. However, I never got round to it, because my finances were not that great and I didn't have access to a car. I will try to go next time I visit England. The place looks gorgeous and the food... well...just my cup of tea!

George Gaston said...

Looks like it was well worth every British ₤! What an exquisite decedent meal, from the venue to the dessert trolley. Thanks for sharing and your fabulous photos.

Natashya KitchenPuppies said...

What a glorious feast! It all looks so wonderful. I have never eaten like this before.

Ginger said...

That is absolutely amazing. I'm obsessed with the desserts. Also, lovely to see Mr Fourie!

HH said...

What a wonderful meal FC, it all sounds amazing - I agree I could eat that lamb every day, along with most things on the menu! The soufle and sorbet - wow!

girlichef said...

WOW!! That looks like a sublime dining experience...that beet plate- I want it! Everything really sounds amazing...pistachio souffle...everything...ugh! Lovely, thanks for sharing :)

mscrankypants said...

It's wonderful to see the financial investment for one meal being repaid so richly with the care and detail of the meal.

I'd give a lot to have tried the beetroot dish as I think we undervalue beetroot's virtues greatly in Australia. Strangely enough, the best beetroot tart I've ever eaten was in some off-the-road, tiny cafe found by chance in Wodonga on the way through the Hume Highway.

And it was a gorgeous touch to have the wine label presented on a postcard :-).

Foodycat said...

Mother - it was so nice to go back! Under better conditions than when you were with us.

Jude - is that next year?

Kat - he's created something extraordinary.

Jo - it really is worth it.

George - thanks!

Natashya - it's quite a thing to finally see what the whole Michelin deal is. It's amazing!

Ginger - he's handsome isn't he? Even if he doesn't look like Damon Hill.

HH - oh the lamb!

Heather - the technique was impeccable. All the flavours were quite simple but so gloriously constructed.

Cranky - the beetroot definitely deserves better than being plonked on burgers.

Jude said...

Yep. Next year. Time to save I hope. Suspect we'll need to pay a chauffeur as well.

maybelle's mom said...

Now that I am off maternity leave, I am trying to spend less time reading other blogs. I was planning to read this post next week but i was so excited about it, I ended up just reading it now. It looks amazing, amazing. I can't decide which is best, the beet salad, the souffle or the tisane. I am really keen to do the souffle at home.

halfpint harpy said...

Absolutely beautiful—don't know which I loved more, the food you ate or your vivid evocation of it! What a wonderful (and well-deserved) treat!

I do a trio au choufleur—three different treatments of my favourite veg—as the first course of my special-guests d├ęgustation dinner, and have often thought I'd like to expand it to a quintet, but your comment on "too many flavours" is making me re-think that one.

(By the way, my word verification was "baile" which is scarily appropriate for you! ::giggle:: )

Foodycat said...

Jude - yes, not having to have a designated driver would be good!

MM - the verbena tisane is the most achievable!

Halfpint - I do think keep it to a trio!

Rachel said...

Thanks for the foody field trip! I enjoyed all the courses vicariously. And what a great photo of you and your love looking quite saucy!

Kavey said...

I very much want to go here, I really do! Soon!

I had a pistachio souffle at Pierre Koffman's pop up restaurant recently, and it was divine! No choc sorbet at the bottom though...

:)

Foodycat said...

Rachel - I am glad you enjoyed it!

Kavey - Hot souffles are such a treat. I am glad they seem to be having a resurgence!

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