Restaurante Lume (français)

For English click here.

Vendredi soir, nous avons dîné au Restaurante Lume à Bordeaux. Nous avons attender presque trois mois pour cette réservation car nous avons essayé de faire une réservation en novembre mais il était toujours complets. Le restaurant est la propriété d’une équipe mari et femme de Riccardo et Alice.

Le restaurant est petit (seulement 16 places) mais extrêmement confortable. Quand nous sommes entrés, nous avons été accueillir par Alice que était très sympa et attentive. Alice nous a expliqué que le restaurant a axé la cuisine Vénitienne d’ou Riccardo était originaire.

Ils ont prévu d’ouvrir un restaurant à Venice, mais sur caprice fait un voyage à Bordeaux et ils sont tombés amoureux de la ville. Peu de temps après, ils ont décide de changer leurs plans et d’ouvrir plutôt leur nouveau restaurant à Bordeaux. Nous avons de la chance qu’ils sont eu ce changement de cœur.

Le restaurant propose uniquement un repas composé d’une entrée, d’un plat et d’un dessert pour €36 our d’une entrée et d’un plat pour €32. Voici le menu de jour pour notre repas Vendredi soir.

Menu du Jour au Restaurante Lumi

The Menu du Jour au Restaurante Lumi pour 12 janvier 2018

Comme nous la faisons habituellement, nous avons commandé une entrée, un plat et un dessert différent afin que nous pouvions déguster la plupart des choix de menu ensemble.

La carte des vins est complète mais pas très grande. Je n’étais pas familial avec un certain nombre de vins, donc nous avons demandé à Alice pour ses conseils sur les vins. Nous avons découvert que la plupart d’entre eux sont de la région de Venise que nous n’avons jamais visité donc nous lui avons demandé de nous aider à choisir notre vin. Je lui ai dit le nom et l’appellation de nos vins italiens préférés qui est situé au nord de Venice. Elle nous a dit qu’aucun des ces vins n’était aussi fort et corsé que celui-ici, mais elle a fortement recommandé un Marco Sambi 2012 qui est un mélange de Cabernet Sauvignon, Merlot, Cabernet Franc et Syrah. C’était très bon et elle avait raison de dire que ce n’était pas aussi corsé que le Valpolicellia Ripasso dont je parlais.

Nous avons commencé avec un apéro d’un prosecco 2016 que le restaurant a préparé spécialement pour eux par une petite cave près de Venice. Après nous avons reçu notre prosecco, nous avons dégusté un délicieux amuse bouche de mozzarella, d’anchois et d’olives sardes. C’était excellent.

Amuse Bouche

A wonderful amuse bouche of mozzarella, Sardinian anchoveys and olives. Trés Goût.

Home made breads

Le pain fait du maison et très bien.

Pour nos entrée, nous avons commandé la Crème de haricots bruns Borlotti auo Parmesan Reggiano parfumée à la Bergamotte et la Baccolà Mantecato au poivre blanc de Kampot avec Lentilles Beluga bio au romarin. Les deux étaient excellents.

Crème de haricots bruns Borlotti auo Parmesan Reggiano parfumé

Crème de haricots bruns Borlotti auo Parmesan Reggiano parfumée à la Bergamotte

Baccolà Mantecato au poivre blanc de Kampot avec Lentilles Belu

Baccolà Mantecato au poivre blanc de Kampot avec Lentilles Beluga bio au romarin

Pour nos plats, nous avons commandé les Gnocchi de pommes de terre au Safran, Artichauts vioets de Sicile, Marcarpone et Noix, Ricotta Marzotica et l’Orecchiette in Guazzetto à la Vanille Bourbon & Armagnac avec Noix de Saint-Jacques, Palourdes, Encornets. Les deux étaient très bon mais l’orecchiette était extrêmement sueur et merveilleux.

Gnocchi de pommes de terre au Safran, Artichauts vioets de Sicil

Gnocchi de pommes de terre au Safran, Artichauts vioets de Sicile, Marcarpone et Noix, Ricotta Marzotica

Orecchiette in Guazzetto à la Vanille Bourbon & Armagnac avec N

Orecchiette in Guazzetto à la Vanille Bourbon & Armagnac avec Noix de Saint-Jacques, Palourdes, Encornets

Pour nos desserts, nous avons commandé la Dégustation de fromages italiens artisanaux d’alpage et l’Affogato al caffè «Comme un Tiramisu». Les deux étaient très bons mais l’affogato était exceptionnel.

Dégustation de fromages italiens artisanaux d'alpage

Dégustation de fromages italiens artisanaux d’alpage

Préparer le Affogato

Le serveur prépare le Affogato

Affogato al caffè

Affogato al caffè “Comme un Tiramisu”

Dans l’ensemble, je donnais 4,5 étoiles au Restaurante Lume avec la déduction demi-étoile seulement parce que les saveurs et le goûts sont plus subtils et sophistiques que mon palais désire. Sinon, je donnais 5 étoiles pour le service et 4,5 étoiles la valeur globale. C’est excellent et digne d’un voyage de retour.

Contact Information:
3 Rue des Faussets, Bordeaux, France
+33 05 47 79 47 56
Trip Advisor

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Restaurante Lume (English)

Pour français clique ici.

Friday night we had dinner at Restaurante Lume in Bordeaux. We have been waiting for almost three months for this reservation as we had tried to make a reservation in November but they were always full. The restaurant is owned by a husband and wife team of Riccardo and Alice.

The restaurant is small (only 16 seats) but extremely cozy. When we entered we were greeted by Alice who was very friendly and attentive. Alice explained to us that the restaurant focused on Venetian cuisine where Riccardo was from. They had been planning on opening a restaurant in Venice but on a whim made a trip to Bordeaux and they fell in love with the city. Shortly thereafter they decided to change their plans and instead open their new restaurant in Bordeaux. We are lucky that they had this change of heart.

The restaurant only offers a formula meal consisting of an entrée, plat and dessert for €36 or an entrée and plat for €32. Here is the menu du jour for our meal Friday night.

Menu du Jour au Restaurante Lumi

The Menu du Jour au Restaurante Lumi pour 12 janvier 2018

As we usually do we each ordered a different entrée, plat and dessert so we could sample most of the menu choices together.

Regarding the wine list, it is complete but not very large. I was unfamiliar with a number of the wines so we asked Alice for her advice about the wines. We found out that most of them are from the Venice area which we have never visited so we asked her to help us choose our wine. I told her the name and appellation of one of our favorite Italian wines which is located north of Venice. She told us that none of these wines would be as strong and full bodied as that one, but she strongly recommended a 2012 Marco Sambin which is a blend of Cabernet Sauvignon, Merlot, Cabernet Franc and Syrah. It was very good and she was correct that it was not as full bodied as the Valpolicella Ripasso that I was asking about.

We commenced with an aperitif of a 2016 prosecco which the restaurant has prepared specially for them by a small winery near Venice.

After receiving our prosecco we enjoyed a wonderful amuse bouche of mozzarella, Sardinian anchovies and olives. It was excellent. We were also offered a sample of the home made breads that they prepare daily in the restaurant.

Amuse Bouche

A wonderful amuse bouche of mozzarella, Sardinian anchoveys and olives. Trés Goût.

Home made breads

Le pain fait du maison et très bien.

For our entrées, we ordered the Crème de haricots bruns Borlotti auo Parmesan Reggiano parfumée à la Bergamotte and the Baccolà  Mantecato au poivre blanc de Kampot avec Lentilles Beluga bio au romarin. Both of these were excellent.

Crème de haricots bruns Borlotti auo Parmesan Reggiano parfumé

Crème de haricots bruns Borlotti auo Parmesan Reggiano parfumée à la Bergamotte

Baccolà Mantecato au poivre blanc de Kampot avec Lentilles Belu

Baccolà Mantecato au poivre blanc de Kampot avec Lentilles Beluga bio au romarin

For our plats, we ordered the Gnocchi de pommes de terre au Safran, Artichauts vioets de Sicile, Marcarpone et Noix, Ricotta Marzotica and the Orecchiette in Guazzetto à la Vanille Bourbon & Armagnac avec Noix de Saint-Jacques, Palourdes, Encornets. Both of these were very good but the orecchiette was extremently saveur and wonderful.

Gnocchi de pommes de terre au Safran, Artichauts vioets de Sicil

Gnocchi de pommes de terre au Safran, Artichauts vioets de Sicile, Marcarpone et Noix, Ricotta Marzotica

Orecchiette in Guazzetto à la Vanille Bourbon & Armagnac avec N

Orecchiette in Guazzetto à la Vanille Bourbon & Armagnac avec Noix de Saint-Jacques, Palourdes, Encornets

For our desserts we ordered the Dégustation de fromages italiens artisanaux d’alpage and the Affogato al caffé «Comme un Tiramisu». Both were very good but the Affogato was outstanding.

Dégustation de fromages italiens artisanaux d'alpage

Dégustation de fromages italiens artisanaux d’alpage

Préparer le Affogato

Le serveur prépare le Affogato

Affogato al caffè

Affogato al caffè “Comme un Tiramisu”

Overall I would give Restaurante Lume 4.5 stars with the half star deduction only because the flavors and tastes are more subtle and sophisticated than what my palate desires. Otherwise I would give Restaurante Lume 5 stars for service and 4.5 stars for overall value. It is excellent and worthy of a return trip.

Contact Information:
3 Rue des Faussets, Bordeaux, France
+33 05 47 79 47 56
Trip Advisor

Riccardo Enoteca

This was our first visit to Riccardo Enoteca and I can tell you it will not be our last. Clearly finding a good Italian restaurant in Chicago is not a very difficult exercise, but finding one that absolutely makes you want to return for dinner the next day, is something to share.

The restaurant is the more casual restaurant of the dual restaurants Riccardo Enoteca and Riccardo Trattoria, both located on North Clark in Lincoln Park. We entered the restaurant and were immediately welcomed by the staff in this small but comforting restaurant.

We started out with two glasses of a crisp Prosseco while we took our time examining the menu. There were many wonderful looking items but we kept our focus on what looked like it would be coming out of the wood burning oven.

The meal was excellent and the wine list very extensive and complete.

We strongly recommend Riccardo Enoteca and you can find more information about the restaurant at OpenTable or TripAdvisor.

Riccardo Enoteca

The Wood Burning Fireplace at Riccardo Enoteca.

Riccardo Enoteca

Burrata Genovese, a plate of wonderfully fresh cherry tomatoes with a great pesto sauce. All topped by a tasty slice of Burrata.

Riccardo Enoteca

Vegetali Alla Griglia, a tasty plate of various vegetables including asparagus, egg plant and of course cheese.

Riccardo Enoteca

Scallops Appetizer, which was two large and tasty scallops in a lobster bisque.

Riccardo Enoteca

Pizza Modella, a great pizza of Stracchino, wild mushrooms, arugula, prosciutto, truffle oil. Yummy!

Riccardo Enoteca

Tiramisu, traditional and very good.

Riccardo Enoteca

The staff hard at work but willing to stop and chat with us about how they use the wood burning oven.

Slow Cooker Cassoulet

Cassoulet is one of the ultimate French comfort foods and has always been one of my favorite meals. However to prepare it the traditional French way, the recipe can take several days and many hours of preparation and cooking. We found a recipe on NY Times Cooking from Mark Bittman called “Slow Cooker Cassoulet” which got us thinking why we could not adopt our cassoulet recipe to a less labor intensive and time consuming method.

Although I am sure Cordon Bleu would not approve of this recipe, I can tell you that it was one of the most flavorful and tasty meals we have prepared. The total involved cooking time was only around 1 ¼ hours although it did cook in the slow cooker for five hours.

We paired this dinner with a new (to us) wine appellation from Crozes-Hermitage, which provided an excellent pairing to the cassoulet, even though Crozes-Hermitage is not really that close to Gascony, where cassoulet was first made.

This is a strong recommendation on our yum scale so you should give it a try, especially with how easy it is to make. You can find our recipe at searching4zen.com.

Slow Cooker Cassoulet

Slow Cooker Cassoulet

Arranging all of the vegetables before commencing with the slicing and dicing

Slow Cooker Cassoulet

Carrots, onions and garlic all diced and in the slow cooker ready to cook

Slow Cooker Cassoulet

Sautéing the duck confit until it is golden brown

Slow Cooker Cassoulet

Browning the sausages in the duck fat until golden brown

Slow Cooker Cassoulet

The cassoulet in a deep casserole pan, all that is needed is the bread crumbs and the parsley.

Slow Cooker Cassoulet

All of the meats ready to be put into the slow cooker

Alain Graillot Crozes-Hermitage

The wine which we paired with the slow cooker caussolet. Excellent melding of favors between the wine and the food.

Slow Cooker Cassoulet

Slow Cooker Caussoulet plated and ready to serve

l’Escargot d’Or

We were heading back home from a week in Italy and stayed in Saint-Etienne. We found this restaurant on Trip Advisor and decided to spend our Saturday evening here. Well that was one of the best decisions we made on this trip.

The food was wonderful, very tasty and presented beautifully. The service was outstanding especially with the owner seeming to take care of everyone in the full restaurant. The entire staff was outstanding.

Next time we are passing through Saint-Etienne we will definitely stop in again.

l' Escargot d'Or

A beautiful amuse-bouche to start our dinner at l’Escargot d’Or.

l' Escargot d'Or

Tarte St. Moret dou de sumon et magret fumé

l' Escargot d'Or

Flan de coquille St-Jacques chair de homard au piment d’Espelette

l' Escargot d'Or

Filet de veau terre et mer sauce safram – Wonderful!

l' Escargot d'Or

Dos de lieu noir sauce Provençale poutargue râpée

l' Escargot d'Or

Les fromages affinés

l' Escargot d'Or

Les fromages affinés

l' Escargot d'Or

I can’t recall what they called this, but to me it was death by chocolate! It was heavenly.

l' Escargot d'Or

A wonderful Mercurey from Bouchard Père & Fils. The owner recommended this wine and it was great with our meals.

l' Escargot d'Or

One of the two menu du jour at l’Escargot d’Or

l' Escargot d'Or

The second of the two menu du jour at l’Escargot d’Or

Ristorante Consorzio

After a day of driving we were looking forward to a creative and unique dinner and that is what we received at Ristorante Consorzio. The food was very good and the service nice.

Ristorante Consorzio

The amuse bouche which came with some excellent bread.

Ristorante Consorzio

Soma d’aj, a very attractive antipasti.

Ristorante Consorzio

La Cruda, a local rendition of steak tartar. It was excellent.

Ristorante Consorzio

Risotto Bergese, an outstanding risotto.

Ristorante Consorzio

Faraona tonchese croccante, a excellent cooked chicken recipe.

Ristorante Consorzio

Caramelized bricoche bread, zabaione and raisins ice cream. Very yummy.

Ristorante Consorzio

Menù Desgustazione

Ristorante Consorzio

Ala cart menu

Ristorante Consorzio

The dessert menu for the day.

Ristorante Consorzio

La msòíra e’l rastel “Green Palma” 2014 a very nice Barbera d’Alba.