The Slow and Savory Review
SOUPE A L´OIGNON LYONNAISE." As Brandy always says, "Making something French doesn't add class, it simply confuses the English.") The soup itself was very good and sweeter than expected, though she did wish she had been given a bigger garlicky crouton, as the one she had only lasted about two bites.
For her entree, Brandy chose to honor her dear Bunny and order a trio of Benedicts, which included a traditional one with Canadian Bacon, a nouveau one with Smoked Salmon, and a reinvented one with spinach and artichoke, all served with green beans and potatoes. The traditional Benedict was just that... very traditional with a well poached egg, grilled meat, and light hollendaise. The salmon one had a lovely smokey flavor, but was otherwise again very traditional. The standout for Brandy was the spinach and artichoke, although she found the spinach mixture a little dry and the artichoke slightly cold and oddly tasting of liquorish. The potatoes also had an odd sweetness that wasn't entirely unwelcome, and the green beans if not for being salty would have been fairly bland.
For dessert Brandy picked a terrine of chocolate, espresso, and raspberries. The chocolate itself was fudgey, rather like a flourless chocolate cake, and the raspberries in the middle were brilliantly bright and zippy. The only two disappointments in the dish were that 1) there was really no espresso flavor to be found, and 2) the whipped cream on the plate seemed to be from a can. Hardly a French tradition.
By the end of this traditional meal, Brandy began to think the young might not be so bad. "Old Lady Chic" and "Traditional French Cuisine" have their place in sentimentality, but there is a lot to be said for the new, the different, and the breaking of traditions. Onto greener pastures, as they say.
The Short and Sweet Review