Long long time ago when I first started trying to learn what 'fine dining' is like, I decided the only way to learn is go to the fanciest place in town and start eating. So I went knowing nothing about french food. I remember feeling disappointed as I imagined french food was supposed to be plates and plates of little tasting bites but that wasn't what was served. It's been over 5 years since then and I've grown a lot in my knowledge and understanding of food, so when one of my good friends who accompanied me to the first Le Crocodile meal was celebrating her birthday I decided it'll be fun to go back and try the restaurant again!
For our amuse bouche, we were served a crab tart. The crab tart was very good. Creamy. Savory. Rich. But not crabby. What? A crab tart not crabby? Nope, not this one - couldn't taste the crab. But it was good though! If I never knew it was called a 'crab tart' I would have thought it was outstanding.
Dungeness crab cake, baby lentils, pickled red onion, tobiko, olive, spinach & basil aioli.
This was served to my friend (the birthday girl!) She says it was full of crab meat without a lot of bread crumb filling.
Pan Seared Fois Gras in Reduced Red Wine Sauce topped with a scallop
I liked the sauce on this dish the best. This fois gras was from Quebec duck livers and not from forced fed geese. It still had a offal taste that I wasn't a big fan of. Maybe forced fed geese taste better?
Escargot in Garlic Butter
The garlic butter sauce served with the escargot was sooooo good! It's served in these very light and delicate pastry cups. The escargot were perfectly cooked - not rubbery at all.
Oysters in a half shell with shallot Mignonette
I didn't get a chance to sample this but my friend who had this enjoyed it. It was his first time eating fresh raw oysters too!
Chilean Sea Bass in Lobster Bisque sauce
This was one of the specials that was offered. I've read a lot about Chilean Sea Bass. It's supposed to be even more tender and soft than my favorite protein: the sablefish. And it didn't disappoint! This fish was so soft and succulent it had the texture of soft tofu. Not to the point of mushy though. Lots of flavour and very yummy.
Steak Au Poivre
Steak in peppercorn sauce is such a classic french dish. It's actually one of the first french dishes I've ever learned to make. Although this wasn't my entree I got to sample it - and it had a way more stronger peppery flavour than what I'm used to. The steak was also supposed to be medium and was more to the medium rare side.
Palette Cleanser: Pear Sorbet in Pear Liquor
Grand Mariner Souffle
The souffle was good but I prefer the souffle at Bigga at the Banks. Not quite as light and fluffy.
Overall I thought it was a great dining experience. It's interesting how much more I appreciated the food there now that I'm a lot more educated in fine dining. And I hope the birthday girl had a great meal too!