Tartelette de Chèvre Frais aux Echalottes, Truffes, Raisins Confit et Voile de Vieux Gruyère. This was my appetizer at a press dinner this Wednesday at La Sirene. It was a baked goat cheese tart with shallots, truffles, grape and aged Swiss cheese.
It was infused subtly with spices, served with a raisin confit and a fresh green salad with peppers and mangoes. The tartelette kicked ass. Pardon my French, but do not miss the French food!
I really, really, really liked it. It was an excellent mix of smooth and soft and creamy and warm and savory infused with a touch of spices and a hint of sweetness and a side of green salad to clean the palate in between those cheesy bites.
For entree, I got the Gnocchi Parisian au Gratin. This French version of mac and cheese has mornay sauce as the base, seasoned with truffles, Swiss cheese and nutmeg. The gnocchi was one of the softest I’d eaten. Nutmeg gave this creamy dish a nice kick. And though I could smell the truffle oil when they placed it in front of me, they definitely didn’t overdo it, which was great.
The vegetable sides included chayotes, seasoned carrots (that were very sweet), cauliflower and squash.
Desserts included Choux Chantilly, Fondant au Chocolat Noir, Banana Brûlée, Tarte Tatin and Iles Flotantes au Caramel et Anglaise Parfumee au Grand-Marnier. Quite a spread, eh! I enjoyed the apple tart and the chocolate cake. The chocolate cake was good, the puff pastries quite light and flaky, a nice and fruity caramelized apple dessert and an OKish floating island style dessert.
And we managed to get a couple of candid photos of the man himself – Executive Chef, Pastry Chef, Owner and Sommelier – Didier Pawlicki. In addition to being so hands-on, he also takes time out to attend the guests and bring out loud laughter. Seriously, the big group of ladies dining that evening laughed so loud when he was there talking to them that I was tempted to ask what the joke was 🙂
The place has a nice and cozy look and feel to it. Cheers!