I love restaurant week, why? Discounted Dining at some of the best places in the city. This time I tried Artisanal. I'm sure you've heard of their numerous cheeses.. they have a wide selection of hard, soft, young, old, smelly, pleasant, everything cheesy!! And if you stop by in February they have their Cheesy Fondue Month.. 28 different fondues.. Amazing and gooey-licious!
So here's what we had.. the amazing gougeres. I'm sure you've seen these before.
Gougères are a classical preparation often served at wine tastings in France. The puffs are made from a savory pâte á choux, or cream puff dough-flavored with cheese. They are best served hot out of the oven, offering that creamy-dough gratification. And, if you don't add the cheese, the puff is a base for a dessert just like profiteroles. (Recipe below)
Then a Daube of Beef with Spaetzel. The best part was the Spaetzel
And a Mushroom Risotto. Yum.. but the best part was still...
Dessert!! a Chocolate Marquise with crunchy Hazelnut Feuilletine in the centre. It was delicious but it was such a tiny slice.. I am watching my figure but I do love dessert!! More please!
And then it came.. petit fours.. Madelines with powdered sugar and mini brownies.. well.. the brownies were a little floury for my taste but the madeline was impeccable!
I give this restaurant week menu a 3 out of 5 stars.
And as promised here is a recipe..