One such place is not far from the hotel I am staying in and it's called "Le Camelia" (www.lecamelia.com) . So this is what they served...
It started with some really nice cheesy rolls.
After having bread rolls, they served me a bread roll. This time without cheese. So I thought I'd wait so see what comes next....
And what came was the Mises en bouche. A cream of cauliflower with chestnut and hazelnut. Lovely!
After this I was looking forward to my starter, but instead I got (according to the gentleman serving) a Shellfish soup. Not what I was expecting, but delicious. The seafood (which I think he meant) flavour just got stronger and stronger as I went on eating.
And just when I thought "I hate restaurants that don't give you the choice of adding salt to your own taste" I got just that. A nice looking little helping of salt.
But now it was time for my starter. Presse De Foie Gras et Homard Blue avec Vinaigrette de Vanille". Well, Homard Blue is a blue lobster - have a look at Google. They really are blue. I personally would never have paired Foie Gras with lobster and after watching John Torode on MasterChef I would have dared vanilla with a savory dish, but it all just worked beautifully.
Fish course next. Escalope de Turbot, Risotto d'Epeautre Truffe. Or turbot on a spelt risotto with truffles. Really nice, but somehow the flavor require getting used to. But with every mouth full it was getting nicer and nicer. The fish, just like the seafood before was cooked perfectly.
Seeing as I was trying to speak French, but had to switch back to English all the time, I got warned that the main course is veal. I don't have a problem with veal - the alternatives to the animal are just terrible. So here we go: Compote de Chevreuil avec Canneberges et Chataignes. Well, after a quick Internet search for translations, the veal turns out to be deer - I love that too (which is true for most foods). Unsurprisingly, it again was delicious.
The deer was also reflected on the the table decorations - a slightly different one for each table.
Cheese time. What can I say? I am in France and I am having cheese. And a nice little selection it was.
Time for the last course. L'Ile Flottant Aux Pralines Roses avec Sorbet Mandarine. Heavenly - that's all I can say.
And after the last course something sweet - obviously...
It is rather rare that I get to stay at the same place for two nights running, but this time I am luck. So I decided that I'll have to came back. However, as this is a business trip, there was a day's work to get through before. I love the morning view from our office though.
As this was the second night running I opted for the slightly simpler menu, which started with some mushrooms.
Followed by Bouillon de Gambas et Tourteau, Legumes Croquants et Gingembre. Similar to the previous night's seafood soup, this was packed with flavor.
No confusion on the meat in the main course this time. This was duck. Filet de Canette Aux Figues Acidulees avex Legumes d'Hiver. Lovely.
To finish Gratin d'Agrumes A L'Imperiale with...
...Sorbet Agrumes.
This is certainly a place I wouldn't mind going back to. The three front of house staff are very friendly and observant. All in all I thoroughly enjoyed myself!
