Last night was a blast! We did a Table of 8 at La Bonne Table, Hillcrest, a what a good table it is! First off let me say that walking into this place it’s like walking into someone’s cozy dining room. When you look at the windows, Kathe says: “You can almost picture (because of the type of windows they are, and because of what the inside feels like) the Eiffel Tower”.
I must say at that if you are going to eat authentic French food this my friend is the place to go.
We start our meal with their French Onion Soup. “Delicious” says Sheri. Kathe says: “Very
savory”. TaraRachelle adds: ” Rich and deep flavor”. It’s crusted with cheese on the outside of the bowl that you can peel off. The two chefs at the table say: “That’s my favorite part”!
We also add lobster and crab cakes they call Gillette’s de Homard et Crabe. Steven says: “Very good”. Kimberly says: “It’s seasoned just right”. Kathe agrees:”The crab is great”. I think to myself: “How can you miss with lobster and crab”?
The white wine we pair is a simple chablis. Last time, we had a Joseph Droughin Chardonnay. We love that one. Try it off of any menu. It will not disappoint!
We alert Victor our waiter, (who is always more than helpful in helping us pick our food and
wine) to uncork our Red Cabernet as we follow the fish with Cote de Pore, a bone in pork chop. Kimberly loves the pork chop. Kathe says: “I don’t usually like pork chops, but the pork chop with caramelized onions and a mushroom sauce is moist and delicious”. She adds as an afterthought: “With a touch of mustard”. Obviously she has a very good palate to detect a hint of mustard. TaraRachelle chimes in: “Really, really good”. Actually everyone enjoys both pork dishes. And I just can’t figure it out. A French restaurant with two amazing pork dishes, one better than the next.
Merci beaucoup Chef!
We enjoy our Confit de Canard (duck). Sheri loves the duck with Brussel sprouts, and so do I. I mostly a pork and fish girl when I eat protein that isn’t vegetables. And they do an amazing job with it. Kimberly (our other chef at the table) agrees. Sheri says: “The Brussel sprouts melt in my mouth”.
Moules Frites, although they don’t call it that, is unusual to be steamed in a quality Lobster
Bisque. That’s up next. Kathe says: “I like all the chefs’ little surprises, like the tiny shrimp stuffed into the Mussels”. So many people enjoy the Mussels. Jarett de pore, the other pork dish covers the most amazing whipped potatoes. Kathe says: “I’m gonna grab me some of those mashed potatoes”, and she’s right to do so because they go quickly. So delish.
This is our last but not leastI notice that we still have some red in our glasses, so as a surprise, I order two different chocolate dishes that everyone enjoys: a mousse in a tall sundae glass and a chocolate cake, to pair with the wine.
Elizabeth is vegetarian. Now where or when could or would you order vegetarian food at a French restaurant? La Bonne Table, of course!
She loves the salad and the Potato Gratin (Gratin Dauphinois). She says: “The delicious cheese mix on the potatoes is beautiful”. Everyone loves the cheese plate with pears. Apparently, the line that runs down the middle is ash, not blue cheese, (which we all think it is). Either way, it’s a beautiful cheese.
Elizabeth likes the cheese with bread and the Legumes Du Jour (Brussel Sprouts). She adds: “And especially the bread” (we know both the bread and butter are imported from Los Angeles and I took both home with me). Yes! It is that good. We will probably go again before the year ends, to see what’s new on the menu.
I will say once again, this chef does not disappoint. It’s good, everything is good, EVERY time. Consistency. I think that’s the key to running a great restaurant. Don’t miss this one!
You can check in on San Diego Foodies or our Carlsbad Foodies (depending on where you live) to be a guest at our table!
The only thing that is better than the food is ….. the company. You will love our members!