Once a week, or every other week we enjoy a Table of 4, 6 and 8 at a great restaurant. And that is just what we did last Saturday night. Table of 8, Jeune et Jolie, Carlsbad Restaurant Review coming up!
Now I must say, unless you eat at the bar, you are getting this Michelin Star designed menu that gives you choices in 4 different categories, for this 4 course meal. Every single item on this menu is more delicious than the next. So no matter what you order, you cannot go wrong! Chef Eric really takes the guesswork out of the process, which is nice because sometimes the only stressful part of a meal is deciding what you are going to order.
So, if you come out to dinner with either San Diego Foodies or Carlsbad Foodies you get the opportunity for Chef’s Choice, like with Ken Sushi Workshop, we do his Omakase and he decides what to feed us for a set price. Well it’s the same with Chef Eric’s 4 Course Meal except he does give you a very limited amount of choices for each course.
And when we go out, with 7 or 8 people, everyone takes taster portions of everything served,
with the bulk of the dish going to the person who ordered it. So we really get a good tasting of everything to know what we like and can recommend to you, our readers and eaters!
Here’s their online menu.Most of it was off the menu listed online but I can’t tell you what these bite size morsels Chef sent out to us to ‘taste’, two times one a savory eclair like bite and the second a pop of sunshine, were both like a party in my mouth. We also receive a tasting of Charmant, which is like Champagne, but since it’s outside the area of Champagne, is called a sparkling wine. Turns out it’s equally good, so we add a bottle to continue with our meal. It is great (light and thirst quenching) … doesn’t interfere with any of the flavors served.
Jim says: “The Crudo with the tuna is my favorite and I know yours is the leeks with caviar”. Well, right he is! And Stephanie agrees about my favorite potatoes, with a leek creme fraiche pour around it., topped with caviar. And Trudy adds: “It is surprisingly good. I didn’t think I would like it. But yes! It’s delicious”.
We also love the Pork and Scallops. But to be fair, no one had anything but good things to say about everything we tasted. Whether it’s ricotta dumplings, sea bass or duck, it’s all done perfectly! Trudy comments: “The flavors are popping”!
We spring for an additional amount to add the Wagyu Beef. “Melts in your mouth like butter”.
We all agree it is not to be missed. And while usually everyone has individual comments about food, Michelle, Mona & Hubby and everyone not mentioned here ….. honestly are so busy eating and sighing, talking about the beautiful ambiance, and the fantastic waiter Nate who I says: “Welcome home Chef” … knowing I am a familiar face here.
The desserts are ah-mazing, as you will expect them to be. Bob au Rhum, Cafe-Panais and Lavade. The perfect way to finish a meal!
It’s always a slow and deliciously mindful experience. Anything you want the staff and especially our Chef Eric, is here to please and make it work for you. And one more thing I absolutely must say: the
key to a good restaurant has to do with consistency. Although the menu changes from time to time what chef Eric puts out for you to eat is always equally amazing, equally beyond your wildest expectations. If you have it in your budget this is certainly a place to go once a month. And if you don’t have it in your budget? Go have a drink at the bar and some appetizers. It is by the way the same Chef right? To “Arnold Schwarzenegger… “I’ll be back”. Or should I say ‘We’ll be back”. Our next scheduled date to go is Saturday May 18th. We’ll check out the new menu and talk about that soon! Join us!
Best,
Chef Marian🥂