There is something about Chef Eric that brings me back to eat and create: Restaurant Review, Jeune et Jolie, Carlsbad. There’s always new things on the menu all absolutely delicious and beautifully plated. Did I mention that this is a Michelin Star Restaurant, year after year after year? Aaah…. maybe that’s why we keep coming back. lol
The thing I like best about a restaurant is consistency. So that means every time I go staff honors me by remembering me, and they celebrate San Diego Foodies and Carlsbad Foodies and our regular visits to them. I will say that every single time we go, it is a total food experience. It’s not just dinner.
It order to know how to order, as a chef I am telling you that even if they have a menu that is priced for a certain dollar amount for the evening, if you’re eating at a table of six, your best bet is to poll your people, and just tell him what people raise their hands for, more than others dishes. Then say: “We are six people. Please make sure everything is divided so that’s six people can enjoy and if we need to get a second serving do let us know. Here are the things we see that we love best. List your choices and say: You design the menu”.
With a larger table, believe me, you will get to try everything on the menu. When you split it 6 ways, dishes that are extra money, that you would never buy, become affordable. For example, if a dish costs $30 extra, divided by 6 people, well that is only 5 bucks per person extra. Makes sense? And that’s what we do over and over again as we visit good quality restaurants.
We’re not there to be gluttons and eat and eat and eat. No! We are Foodies and we are here to do tastings! I taste two bites of this, two of that. If there are extras I have more. No one goes home hungry.
Want to hear about the food tonight? OK. We’re off to the races.
We order their spiny lobster tails… fresh off the boat. A special. Extra money. Two of them.
They come pre-cut for us and they are chilled, which is unexpected. The sauce is absolutely incredible so much so, that when they try to take the sauce away at the end, three of us scream out ….. “no”! We save it and eat it with the amazing honey bread, which comes out later.
Corinne talks about the veggies: “the radishes and cucumbers and all the vegetables are nicely sliced”. She’s talking about the knife skills of the chef, the sous chef and everyone working in that kitchen. Knife skills really make a difference. I can tell you that first hand for sure.
Course two or deux: the Champignon or mushroom tarte is the big hit at the table. We are so grateful to have two of those, to taste them over and over. Kathe says: “I have been to this restaurant with both this group a couple of times and friends and it is perfect every time. It is a joy to the senses and what we have tonight is a perfect selection”. Talking about the mushrooms she adds: “It’s the tarte and the pastry just melts in your mouth and the mushrooms are flavorful, but not overpowering”.
She continues: “The wine picked up by our leader (she’s talking about me) is just terrific”.
I order a Sparkling White from Loire Valley and a Red Languedoc. 75% of all they make there is
red, so you know the ground is perfect for growing red grapes.
People at our table have a red and a white in front of them and drink based on the food served. They are such yummy choices that they do blend well with everything we eat. We are onto course trios… or three – pronounced TWAH.
Corrine really enjoys the course with grapefruit. Everyone at the table talks about the Gnudi also described as Ricotta Dumplings. Stacy says: “They are softer and rounder and bigger than I was expecting”. She adds: “it doesn’t taste like it was boiled. I’ve never had Gnudi presented this way”. I agree 100%. I’ve never had Gnudi
prepared with so much love. (Please pardon the pix. We are in candlelight and this is the best we can give you)!
The Lamb is an extra fee but people at the table agree it is worth the extra money. The Guinea Hen is discussed at length. “So good” is the general consenses. Trish adds: “And don’t forget about the cute buns with the special butter”.
I mean, if you had to eat bread and butter, this was the one to eat! lol And with this sauce leftover from an earlier course? Just amazing.
Numero Quatre (4). It’s dessert! One dessert is better than the next. Of course it is. It’s French!
We love everything including the bonus desserts that come our way! It’s the perfect way to end this meal.
We have smiles on on our faces. This is an experience truly worth having.
And yes! You can count on it! We will be back!
Best,
Chef Marian 🥂