![]() Currently, the chef manning the kitchen is Tim Scholte, a German who had honed his skill under a number of compatriot Michelin star chefs. During this long hiatus of ours, quite a few chefs have gone through Auberge kitchen’s turnstile. It must be at least a decade since both of us have eaten there. A long overdue re-visit to “ Auberge du Pommier “ was a natural choice. Also, this time, we were looking at something more traditional, classical and hearty rather than contemporary, funky-fusion. ![]() With the threat of Covid-19 hanging over us, no doubt this year’s affair will be unforgettable and hands-down the most memorable one to date?! To play safe, we decided to stay close to home and hopefully pick a secluded, quiet, airy and open place with food fit for discriminating foodies as our venue. Past and present iconic culinary stalwarts we ate in, conjured up fond and unforgettable, sentimental memories. For this experience, we were willing to travel both near and far. Venues for this event all possessed one common thread…… they all offered a multi-course tasting menu with wine-pairing. The tart itself was okay, but I would’ve expected something better from Auberge.Year after year, for the past couple of decades, my foodie brother-in-law and I have been holding an annual ritual around this time….a joint ‘men-only‘ birthday bash. My favourite part of this dish was the rhubarb confit and ice cream. Although the dish tasted good, I didn’t think it was anything special. Between the lamb and the pork, we both preferred the pork dish.Īlthough we were feeling pretty full from our mains, there’s always room for dessert! We decided to go for something a little lighter and settled on the Galette Pomme et Frangipane – warm apple tart, almond and pâte sucrée with rhubarb confit and beurre noisette ice cream ($11). I particularly enjoyed the crepe and the braised belly (so fatty, but so good!), however we both agreed that the piece of the roast piglet was our least favourite item on the dish. After Mike ordered this, the server told him it was a good choice, so we had high expectations. Porcelet de St-Canut - roast piglet, caillette crêpe, braised belly, salsify and grain mustard jusMike’s main was the Porcelet de St-Canut – roast piglet, caillette crêpe, braised belly, salsify and grain mustard jus ($39). Overall, it was a decent dish, but certainly not the best lamb dish I’ve ever had. The serving size of this was pretty decent and I had trouble finishing this dish after all the foie gras. It was perfectly seasoned and had a nice crunch to it, which was a pleasant surprise since I was expecting it to be really soft in texture. The spaghetti squash the lamb was served with was also really nice. The gnocchi which came with the lamb was served in a cream sauce and was delicious, but unfortunately there were only five pieces of it. I preferred the leg of lamb over the braised shank (which was found underneath the pieces of lamb), but Mike preferred the shank. I typically prefer my meat rare, but the server informed me that the chef likes to serve the lamb medium rare, so I agreed to have it prepared medium rare. Rôti d’Agnea – sirloin of lamb and gigot braisé on parsnip purée, spaghetti squash, rosemary Yukon dumpling and jus de cuisso My main was the Rôti d’Agnea – sirloin of lamb and gigot braisé on parsnip purée, spaghetti squash, rosemary Yukon dumpling and jus de cuisso ($43). It was perfectly seared and just melted in my mouth I just love the buttery taste of foie gras! However, it’s definitely one of those “once-in-a-while” appetizers, not only due to its high price tag, but also because it’s almost pure fat! The duck confit wasn’t very noticeable and I didn’t think it was really necessary for such a dish that’s already so rich. ![]() I considered getting the tasting menu, but nothing being offered really jumped out at me, so I started with the Foie Gras & Confit – seared duck liver with duck confit, chestnuts, winter spice and Cumberland jus ($26). She came by frequently to offer us more bread, which was nice. After we had finally ordered, another server came by to bring us bread, which was served with butter and olives. ![]() I wish she had told us this when she first handed us the menus, rather than waiting until we were ready to order. However, when we were finally ready to order, our server came by to inform us they didn’t have the black cod this evening. The Foie Gras & Confit – seared duck liver with duck confit, chestnuts, winter spice and Cumberland jus After consulting the menu, Mike decided to go for the sablefish (aka black cod).
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