Heimat, same old address in the 1st but where the sous-chef has taken over (the former having gone to Dilia, at the renamed Roseval) and tweaked the menu, according to our friend in the food biz, towards more "rustic" food. Pierre is still the gracious host, the quality is still high, but, indeed, the tweaking and/or twisting has produced some very interesting variations.
Colette had crostini with spoonfuls of liver pate with onion and sage and the two of us had thinly sliced raw tuna (bonito) with marinated tiny tomatoes and basil that I took for red berries originally.
For mains, Colette had a beautiful chicken breast with "burned" eggplant and arroche (a type of red spinach) and the others had what was called linguine "puttanesca" but where the essential ingredient was rouget grondin (usually found in bouillabaisse) and was it terrific tasting (second day in a row for great rouget). Then Colette and I had warm figs on a tarte rectangle with fromage blanc sorbet. This was an all-time high dessert.
Above are the entrance to and doors to the toilets which Pierre says will be like the now plain door to the restaurant which the architect is working on.
Our bill was 146 E for three with a bottle and 2 glasses of wine and their filtered water plus 3 espressos; thus 97.66 E a couple.
Go? You don't even need to read between the lines to know how enthusiastic I was.
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