Paris Adventures Pt. 18 – School Lunch No.2, Le Petit Bordelais

School lunch doesn’t always have to be bad!

After waiting outside the restaurant for about an hour (“be there at 12pm sharp, or else!”), we finally got let in.  We sat around in there for another 20 minutes or so before being served some champagne, along with some little amuse-bouches (not sure what these were, they tasted slightly of bell peppers).

I didn’t take a picture of these – they weren’t much to look at.

Then came the actual starter, which was a small little pot of crab meat and some other stuff.  I’m not sure what was in it, but it was good.  It was also served with bread (that was also really good).  Maybe I was just hungry.

2014-05-02 12.59.47Just saying, this was a four-course meal (best school lunch ever?).  The next course, which arrived, of course, 30 minutes later, was asparagus.  This tasted really good as well – must’ve been the bacon 😉

 

2014-05-02 13.20.25

L’asperge, ses pointes gratinées à la moelle, parmesan et ses croustilles de magret, gelée d’asperge aux gésiers

The jelly was the only kinda funky thing about this dish – it was cold and not really chewy, kind of just melted in your mouth –  still tasted pretty good, but I wonder what they used to make it.

Next course was a fish (that my friend said was Seabass but really was St. Pierre/John Dory), served with a mushroom risotto.

Le St. Pierre, Goujonnette de St. Pierre, risotto aux girolles et parmesan Réggiano, croustille de Lomo

Le St. Pierre, Goujonnette de St. Pierre, risotto aux girolles et parmesan Réggiano, croustille de Lomo

Not sure how they got that foamy texture, but it was nice.  My one complaint though, would be the risotto, which was wayy overcooked.  It almost tasted like congee in my mouth.

Then we had the second main course, which was a meat.  It was supposed to be veal, in which case it was perfectly cooked rosé, but it felt more like beef.  It was quite tough.

Le Veau, Filet mignon de veau en cocotte sauce Porto, duo de polenta et duxelles de champignons

Le Veau, Filet mignon de veau en cocotte sauce Porto, duo de polenta et duxelles de champignons

The sauce was awesome (because that’s how sauces made with Porto usually are), but I didn’t really like the polenta too much – way too eggy for my taste.  Plus, by this point I was kinda full from all the preceding courses and the bread.

Les fruits rouges, Eclair revisité, mousseline framboise et ses fruits rouges.

Les fruits rouges, Eclair revisité, mousseline framboise et ses fruits rouges.

Dessert was really good.  The éclair was awesome, small, not too heavy, and not too sweet, and the lime sorbet was the same way.  Nice and tangy, and very refreshing after the heavy meal.

And that’s about it!  Overall, the food was good, the company even better, although the service was slow (keep in mind though, that we filled up the whole restaurant).

Shoutout to one of my readers (who told me not to do this) Liza (below, right).

2014-05-02 14.51.16

 

Peace. \/

 

 

 

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