Friday, January 16, 2009

Je Suis Gourmand

January 16, 2009
Je Suis Gourmand
Fort Bonifacio Global City

This had been one of the restaurants people have been raving about and I could not wait to try it out. The place was really nice and there was an ambiance that tells you that good food was going to be involved. The initial service was very good too.

Looking at the menu, first thing I saw was, of course, the French Onion Soup. As you can remember from my previous posts, I made it a mission to try out every offering of this soup whenever it was a part of the menu. In doing so, I think I've tasted a lot of versions. Je Suis' version was really really authentic. The flavor of the soup was really intense and the consommé involved was perfectly seasoned. The beefy flavor was evident but not too sharp to the tongue. I say sharp since some soups offer too intense, MSG-laden flavor that it's like prickly needles over the surface of your tongue. Gourmand's version is pretty good. Certainly one of the best I've tasted.

The next course was a deconstruction of the basic cheese, tomato, basil salad. I opted to try it since I wanted to see how different they could make it and how their take on a classic would result to. The veggies were really fresh. The greens were amazing especially the arugula. I just love arugula and how it offers a smoky-bitter flavor to salads. It acts almost like a transition of flavor from flavorless greens to the dressing. I think it was put into salads to jolt the palette in preparation for more extreme flavors. The restaurant's version was different because instead of topping the salad with cheese, they wrapped the goat's cheese and basil together and deep fried it. This added some texture to the salad and offered a difference in the presentation. The dish as a whole was very good but if you really don't like how goat's cheese taste, you won't enjoy this. Goat's meat is very gamy and so is it's milk, and as a result, so is it's cheese. Hence some people may not enjoy the gamy variation of an otherwise very simple tasting dish. I, on the other hand, enjoyed it. The medley of flavors did wonders for me. I liked it but I did not love it.

As for the main course, we tried the Duck Confit and the Seared U.S. Angus Rib Eye. The duck meat was really tender and it almost melted in my mouth. Problem with some Duck Confit preparation is that sometimes they get overcooked. This was simply perfectly cooked. The red wine reduction which acted as the sauce was really intense and complemented the duck very well. The serving size was also quite big and it filled me up real good. This was a superb dish and I wouldn't mind ordering it over and over again on my succeeding visits.

The Seared U.S. Angus Rib Eye steak was just ok. It was really nothing special. I mean it was perfectly seasoned and prefectly cooked but it seems that my standards for steak have really increased because of Elbert's. I don't think I've found a steak yet to match that. I commend Je Suis for really trying but it was just alright and did not floor me like what Elbert did. On a good note, the fries were cooked amazingly and I was brought back to my childhood when I was sampling them. It reminded me of perfectly cooked french fries.

We asked our server what was good for dessert. He graciously told us that this was one of the favorite desserts in Je Suis: Cassis With Crème de Cassis de Dijon. The sorbet was packed (and I mean PACKED!) with real cassis. Cassis is like black currant with it's taste and texture like raspberries. It was really sour which was a good way to cleanse the palette after a good meal. The serving size was good and consistent. As you can see in the photograph, the sorbet is all blood red with cassis and only minute amounts of crystallization were visible. The dessert was absolutely lovely and well worth every spoonful. I was craving for some sorbet and this immediately satisfied my craving.

Je Suis Gourmand is the best place to be served good food in the best way possible. The servers were very gracious and treated you with the best service imaginable. The food was also amazing. I will definitely go back to try out their other dishes. I hope they have the Sea Bass available next time though since we missed it the last time we were there.


Busy Bees said...

u should try their portabello mushrooms. :)

Noel said...

Your salad looks like the one I usually order (I eat at JSG very often). If your salad was the one with Crottin de Chavignol (and I believe it was), I just want to point out that Crottin de Chavignol is a very famous cheese of the Loire region of France. The cheese even has its own AOC which encompasses areas around Sancerre and Berry (eastern Loire).

Next time you have this salad, bring along a bottle of good, chilled Sancerre blanc. It is a natural and traditional pairing for Crottin de Chavignol.



oliboy said...

busy bees: thanks for the tip! i will definitely go back and try that... portabellos are yummy! i'm drooling already just thinking about it! :)

noel: they didn't actually specify Crottin de Chavignol as the cheese involved. the menu just said goat cheese. either that or i completely forgot. thanks for the added info regarding the dish. wine and cheese is the best! thanks for the suggestion, i'll definitely try that out next time! :)

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