We went to La Folie last evening to celebrate our anniversary, and found it to excellent. We were seated in the Green Room in back, which is much prettier, cozier, and quieter than the front room, where we've eaten before.
First the service was very attentive and friendly throughout. We were really made to feel like guests. The chef even came out to our table twice to see how we were enjoying the meal.
We started off with a glass of Laurent Perrier Brut Champagne NV. It was lively, elegant,crisp and fruity and got us off to a great start.
The Amuse Bouche was a martini glass of chilled cantaloupe soup, with little flakes of prociutto floating in the center surrounded by a ring of creme fraiche. It was a fun adaptation of prociutto and melon.
The menu has changed from the ala carte system they used to have and that still shows on their web site to a prix fixe type of menu for which you can order 3 or 4 courses. The 3 course is $45 and the 4 course is $60. There is also a chef's tasting menu for $85.
I want to make little comment on the rolls. They came with a little basket of 4 different kinds of warm rolls. Before the evening was over we tried all 4 and loved them all. The butter was served in a pretty china covered dish at room temperature, which I really appreciated. One of my pet peeves is chilled, hard to spread butter.
For appetizers we had the Foie Gras and the Lobster. The Foie Gras was served with a sauce of wild huckleberries, sechuan peppers, and aged balsamic vinegar. It was wonderful. The foie gras was cooked just perfectly so that it almost melted in your mouth. The sauce complemented it perfectly. It was complex with the sweetness of the berries offset by the vinegar and just a hint of hotness from the peppers. It was served with a slice of brioche toast to dunk up the sauce.
The lobster was billed as Lobster and Lobster "Tamale".
It was a New England lobster tail decorated with the shell on on part of the plate, a Lobster Tamale, not tomalley, which looked kind of like a sushi with claw meat wrapped in a vegetable wrapper that wasn't seaweed, but I'm not sure what it was. There was also a little sandwich of bacon in brioche. The sauce was a buttery lemon concoction that went very well with the lobster. I tend to like my lobster kept simple, but this was very, very good.
For main courses we had Rabbit 3 ways and Sweetbreads. The sweetbread was the largest one I've ever seen. However, it was expertly cleaned and very tender and flavorful. It was served with braised celery and salsify and a financier sauce.
The rabbit 3 ways was similar to the rabbit we had at the Chowdown at The French Laundry. It was a tiny rack of rabbit, a leg stuffed with assorted wild mushrooms, and little rolls of loin. Before we ordered, the waiter brought over a little bowl of white truffles for us to sniff, and told us the chef had designed most of the dishes to be truffle friendly and we could order some truffles. I opted for the truffles and had generous amount of truffles sprinkled over the rabbit. I enjoyed it very much.
This course was very large, so we ended up taking half of it home, for a very pleasant dinner this evening.
We had a bottle of Miner Chardonnay, 2000 with these two courses. It was rich and complex with a long pleasant finish.
Next came a Watermelon Granitee palate cleaner.
For dessert we had the Coconut Tabioca with Coconut Tuile, and Valhrona Croquets. The croquets were like chocolate lava cake and was served with Grand Marnier ice cream. The tabioca was served with passion fruit sorbet. Both were wonderful.
I haven't seen a lot about La Folie on the board, but I think it is right up there with some of the places that get a lot of buzz on the board and better than most.