December is not only a holiday season but also my bday season. So, friends and family rallied together and I was craving for some heavy French food, so I chose Mateo for this year’s celebration feast, celebrating for my one step closer to a “stand-up adult”. 🙂
There is a Chinese saying, “三十而立”, meaning when you hit 30 years old, you should already finished laying the foundation for future life and “stand up” straight and firmly on the “ground”, lol. In other words, I am getting *old*. 😛
We started with some appetizers, plateau provencal – a plateful of charcuterie and artisanal cheeses, fruits, olives and roasted nuts to get ready for the main course.
I had their confit de canard – of course, I got the duck, who am I kidding, I have a serious addiction for ducks! The duck leg was wonderfully cooked, the meat was tender and fell off the bone so easily and the savory flavor just sent me over the roof immediately.
I tried husband’s ragout de sanglier. Wild boar usually is hard to cook and very hard to incorporate with the gamey flavor of the meat. But the ragout here was so good that night that I think it might have an slight edge over my duck! It was creamy but not greasy, very well seasoned and flavored. Bravo!
And then we went onto the dessert, “black and white” and pot au chocolat. The pot au chocolat was good, but I am not a sweet person, it came off a little overly sweet in my opinion – although the accompanying gelato’s coldness was a nice offset to the cake’s sweetness.
But the “black and white”! Oh, my, gosh! The brownie was great, but I don’t particularly have the sweet tooth for that. But the vanilla pot de creme! Jesus! That was to die for! The ultra smooth silky texture but not sticky, the tad bit of sweetness that teased the tongue, the creamy taste without the heaviness! I am drooling just thinking about that. And pairing that stick of home-made brownie (by itself, a bit too sweet) with that creme, now that IS genius!
All in all, that was a great meal! From the fine ingredients to refined skills, we had a blast. I went home with the ambition of making my own version of vanilla pot de creme! Cannot wait to taste that again and this time, I want to capture the essence with my own hands! 🙂