A multifaceted treat for your senses. If you are looking for a tasting menu, an opportunity to try many different flavours at once, then this is for you!
My wife and I are embarking on a New Brunswick food adventure for our 3rd anniversary. We will be going to four restaurants, three of which are in Moncton. One was an old favourite and two were new experiences. The first restaurant we went to is called Black Rabbit. This is a tasting menu restaurant that changes its menu every week. This weeks theme was The Belle Epoque, a look into classic French Cuisine.
The four-member team prepared our meal in an open kitchen and explained every detail of the food and how they paired with the chosen wines.
The server, who was also the team member who chose the wines, explained that the theme for the evening was meant to show off the culinary evolution that was growing in France in the late 1800s and early 1900s. This was a time when many classic French ideas were invented, like the mother sauces. Today you can find many of these items around the world, but high end french restaurants serve extravagant tasting menus. This menu marries the tasting menu with recipes from a simpler time.
First Course: Roots, Dignified
Based on the menu, pictured above, I thought we were going to be served a root salad. Instead, we were served something more interesting. Carrot sliced thing with butter, stacked, pureed and thickened cabbage, and a beet coolis.
The flavours of the vegetables were magnified, but the textures were the real treat. The carrot was solid, the cabbage almost a pudding, and the beat was a sauce.
Wine Pairing: Champagne
Second Course: Steak and Fries, Amped up!
Beef tartare is one of my favourite things. This one was a little different. The tenderloin had been quickly seared before being diced so it had a classic steak flavour. The fries were reminiscent of Hickory Stix, salty and crispy potato goodness. It is hard to see, but under the meat is a creamy pepper sauce.
Wine Pairing: Syrah/Grenache blend
Third Course: Mussels, on the rocks.
This was quite interesting. The presentation was cool because of the rocks. This was mussels served on a tomato sauce with saffron foam on top. The tomato sauce was delicious. I couldn't taste the saffron in the foam.
Wine Pairing: Pinot Noir
Fourth Course: Twice Baked Lobster
This was my first time having Lobster Thermidor and I was not disappointed. The lobster tail was shredded and mixed with brandy, bechamel, and Gruyere. It was then baked with a sprinkle of bread crumbs. This was rich and deep, a nice change from traditional boiled lobster.
Wine Pairing: Chablis
Fifth Course: Soup and Saltine
I thought this might be boring. I was wrong. We were served a chicken consome, with an interpretation of a saltine cracker. The consome was reduced for so long that it produced a flavour deeper than I thought possible. The cracker was also made with the consome.
Sixth Course: The Main Event
This was the course I was looking forward to the most. Halibut served on a bed of Apricots and Cherries. I love seafood, and a love how fruit plays with savoury foods. The sweet and tart fruit really brought out the halibut flavours. As a bonus, the perfectly seared skin was crisp and deliciously salty.
Wine Pairing: Riesling
Seventh Course: Main Event again!
Lamb T-bone with carrot, peas and a creamy mint sauce. Each component had its own strong flavours. The real highlight was mixing and matching the components to create my own flavour pairings. A little carrot with the lamb, and a dollop of mint cream was very nice.
Wine Pairing: Chardonnay
Eighth Course: Ham Sammy on roids
A croque Madame is basically a ham sandwich with cheese, bechamel, and a fried egg on top. This took every element to the next level. The honeyed ham was sitting atop toasted brioche. The gruyere cheese was mixed into the bechamel. The little dots: blueberry and egg yolk. This was rich.
Wine Pairing: Gamay
Ninth Course: The sweet Finale
A soft chou pastry round filled with a classic pastry cream. Sounds boring until you add the other two elements. A perfectly toasted almond praline and orange sauce. A perfect ending
Wine Pairing: Sauternes
Comments