Last night we celebrated Phyllis’s birthday, a long time member and friend of ours at Jeune et Jolie, Carlsbad for this Restaurant Review.
Quite frankly even though my experience is that every time we come back to this restaurant 2 to 3 times a year (sometimes more) it’s always been consistently delicious and beautiful …. This skeptic in me wonders “he just opened a 3rd and now a 4th restaurant down the block. Will this still be as good?”
Well I am happy to report the food was not only absolutely exquisite but equally delicious as I remember it to be. Most of the staff was absolutely delightful. (I am a little disappointed with the young girl who took some group pix that aren’t on my phone). But that does not spoil the great night out.
And not to give anything away, but since we are looking at their vegetables I must let you know everyone notices how flavorful and delicious they are. Kristen says: “I have to say that the vegetarian dishes are the best”. I’m thinking to myself: “That’s what happens when pretty meets great flavor profiles!”
There is also absolutely nothing better then a waiter who knows his food and his ingredients. And while at first I am still a little skeptical with how young the staff is (younger than last time), it’s a pleasant surprise. As it turns out, these are really very well trained people. But of course! Chef Eric is orchestrating!
There are so many beautiful pictures, we took. I keep juggling to cut down, to make this review as pretty as the meal, without being overly crowded. When people say you eat with your eyes, they were talking about Jeune et Jolie for sure.
We start with someone non-alcoholic wine and everyone says “It’s great. It perfectly wakes up the palate.”
Le Menu at Jeune et Jolie, Carlsbad
1st Course (Un)
Amberjack with plum and more. We also enjoy the Oeuf (egg, sweet corn, chanterelle, coffee and black truffle). It amazes everyone at the table because each dish is so beautiful he described and beautifully plated.
2nd Course (Deux)
We enjoy Printemps (artichoke, zucchini, rhubarb, white cheese & lardo. The Rockfish with cucumber, fennel, basil and more is so good.
Pigeonnaeau (Hollander farms squab) is a surprise with green garlic and leek. Tender little pieces from the gods.
3rd Course (Trois)
We have the Seabass with squash blossom.
Poison (fish) is locally caught 10 day aged dried seabass is so good.
We get a ‘taste’, a bite our chef sends out. And of course, it’s a big hit! Kristen says: “The Profiterole with Gorgonzola is like comfort food. I comment: “I love Gorgonzola. I am the queen of Gorgonzola’. Laurie adds: “I love it too”. We are both in heaven. This is something to make at home (although profiteroles in general are not a quick throw together …. but in my dreams, as an appetizer with a light white wine this is perfect for when friends come over.
That gives me something to think about. But wait a sec! Aren’t black truffles $250 for a very, very, very small shaving? I will have to find something to offset the Gorgonzola. Jeune et Jolie always gets my ‘creative chef juices’ flowing!
And the Lapin (Thompson Heritage Ranch rabbit) with a potato foam, cherry and more is next. Laurie says: “The Rabbit is really good, it’s surprising. I’ve never had Rabbit before.”
But the real winner of the entire evening is the Gnudi. It’s a ricotta mimolette, with asparagus, carrot and lavender.
Patsy says the dumpling is her favorite dish, the little touches and micro flowers, Very artistic. I love all that. Very artistic.”
Kristen says: “I have to say something about the ricotta dumpling. It’s amazing. This is my favorite so far”. Phyllis says: “It’s excellent, like a cannel but not as light. Barbara and Phyllis love that dumpling. It’s our winner for tonight!
4th Course (Quatre)
OMG. Dessert. The Gateau au Frame, grape, mascarpone in a puff pastry is too good. The Peche, (yeah, corn, basil with white chocolate) gets some buzz. And the Chocolat, chocolate with an anise ice cream and cocoa nibs is just remarkable. The lattice on top is a piece of art, But I don’t have space to show you any of it!
And then of course there’s the ‘just have to add this’ course of truffle balls plus tiny delicate pastries with tiny edible flowers. Delicate and delicious.
“Patsy says about the wine: “absolutely delicious.” Barbara and Kristen like their non alcoholic drinks, as well.
If I could get all the pix in, you would be doubly amazed. I will throw this review on yelp tomorrow. If you are a member of San Diego Foodies or Carlsbad Foodies, I will send you the link no later than Wednesday. So good in every way. We will come back again before the year ends, as we get closer to the holidays, for sure!
With garlic, gusto and gratitude,
Chef Marian🥂
📧 ChefMarianKitchenConfident@gmail.com
📍 Facebook | Instagram | YouTube | Pinterest
Your membership helps feed those in need through No Face Goes Unfed, bringing hope to San Diego and then nationwide.
