Saturday, July 12, 2014

Of artichokes and onglet and......

After being informed that the Brittany artichoke season is back again, we immediately made reservations at Le Bistrot Du Sommelier. It is also because of this very reason that we realised that the last time we had visited was almost year ago because of the artichokes that were in season. It was also an excuse also to come for their onglet which we really liked. Tender and sear crusted under their shallot and garlic confit.

This time round, we allowed ourselves to be convinced of their joue de boeuf which was slow cooked for 18-24 hours with red wine. The meat was nothing less than fork tender. Dessert was preserved plums in Armagnac and vanilla ice cream. It was something that subtly grew on us as we ate.

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