Firstly did you know it’s pronounced bar boolie? Me neither until I rang to book Patrick and myself in for a Monday dinner.
I’d won a competition with Squaremeals for a three course meal, fizz and sommelier chosen wines! If that isn’t the way to perk up a Monday, I don’t know what would?!
The menu, which of course I perused before, is extensive, full of decadent, French food with an American flare. Whilst the wine menu focuses on wines from Rhone & Burgundy.
We arrived to a relaxed feel bar and restaurant, leather booths, intimate tables and already buzzing by 6pm. The staff are efficient and friendly, whilst still making the meal feel rather fancy.
Bread quickly followed and was replenished if you dare take the second from last bit, with lashings of salted butter. I don’t know about you but salted butter is just so much better than regular butter.
Patrick decided to start with the l’oeuf et asperge. I’d never heard of ‘crispy egg’ so was quite fascinated as to what would turn up. The answer? Perfection. Like a scotch egg, without the meat atop mousseline sauce both can be used to coat the asparagus spears. Creamy, crispy, a runny yolk and tender asparagus.
Whilst, I had the deep fried soft-shell crab. No not so French. But by golly it was good! With a fresh mango salad and romesco sauce it was balanced in flavour crisp and soft centered.
With our starters the sommelier paired a crisp chenin blanc from the Loire Valley., which was so easy to drink, it could get dangerous.
For mains we ordered the tagine & crevettes seared prawns, with a side of pomme frites. So Patrick got a Cabarnet Sauvignon and I got a Chardonnay. The Chardonnay complimented the prawns well, but I wouldn’t choose to have it without a meal.
Patrick’s tagine melted in the mouth was spiced wonderfully and even filled him up, no ponsy had portions round here!
The prawns were plentiful, in a rich translucent sauce of garlic spices and parsley. Which was just right to nip up with the bread that just kept coming or the pommes frites.
Before we get to what we had for desserts, can we just take a second to appreciate the fact that they have a ‘le chariot de fromages’.
Both rather stuffed we didn’t get the cheese. Patrick got the tarte au citron. I naturally gravitated towards the macarons of the petits sucre. A selection of vanilla and tonka bean, essentially an amplified vanilla taste, really, really good; pistcahio and homemade raspberry jam and finally yuzu, which I’m not a big fan of, basically a lemony flavour that’s a bit more bitter.
We both had coffees to perk us up for the journey home and floated away with full and contented stomachs!
*This meal was complimentary, due to winning a competition.
All thoughts, pictures and foodie ramblings are my own.