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Dinner at La Table du Chef

Peter | Dec 5, 200211:04 AM

Last night my wife and I dined in the second dining room of La Table. We had the six course menu and asked the waiter Matt to pair the wines, Matt knows his wine and was informative, explaining why he was choosing a particular wine, yet offering a choice with another wine if preferred.

The appetizer came in a demitasse cup filled with chilled boullibaise, paired with Piper champagne.

Next was an eggshell, top and egg removed, filled with Lobster consomme, topped with parsly foam and cavier, paired with the champagne.

Foie Gras Terrine, with poached Quince, a shot glass of warm Quince nectar and a slice of Quince crisp for garnish. Paired with a Chateuneuf de Pape white wine, just sweet enough to compliment the quince.

Seared Scallops, on a bed of Oyster Root (similar to parsnips, but with an oyster flavor) served with a California Chardonnay.

The main course was sweetbreads, which were crisp on th outside, but cut larger so they were very moist on the inside. They finally brought red wine, Pinot for the sweetbreads and a french Marsinei(?) for my wife's John Dory.

The cheese course followed with a dry strong flavored cheese, a milder cow's milk cheese, and a blue cheese served with rye bread and a glass of Madera.

The ending was chocolate filled marzipan cookies and spiced ice cream, served with coffee.

The food was delicous, the du Chef room very elegant with large Monet scened canvas's and fabrics tenting the high ceiling. The service was excellent, since there were only eight tables being served, our pacing was not rushed, the bread from Bay Bread was refilled, and the water was refilled either from the busser or the GM who apoligized for the space heaters around the room, it was a bit chilly.

It made for a nice repose away from the kids, the other tables had casually elegant dressed ladies or couples seated comfortably away from the other tables, which gave privacy and kept the service personal.

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