Le Diamant Noir 3

January 12, 2007

dn-27.jpgOn Thursday evening, January 11, 2007, we went with Daniel and Marièse for dinner at Le Diamant Noir. We were warmly welcomed by Benjamin and Sandrine Bruno. They had read our blog posting after our first visit there December 23, 2006, and were happy to read our comments.  

We started with various apéritifs, a white wine kir for me. We ordered a bottle of St. Chinan (and ordered a second one as we progressed.) The amuse-gueule was a thick slice of delicious foie gras topped with a bit of heavily truffled eggplant purée served on a slice of toast: great finger food.   We all ordered the 45€ dn-21.jpgtasting menu, which was completely changed from the previous month. The first course followed the same format as in December, three small dishes served on the same large plate:  

1: A small preserving jar with spinach on the bottom, topped with a shelled soft-boiled egg with a truffled cream. The jar, which came with its lid, kept the egg quite hot; that brought out the great egg/truffle combination’s flavor. I think it was even better that the more classic scrambled eggs with truffles we enjoyed the first time. dn-22.jpg  

2: A piece of toast with truffled cheese melted on top; very nice. 

3: An arugula salad with slices of raw spiny artichokes, asparagus tips and truffles.   dn-23.jpg

The second course was more successful than the tomatoey bisque the last time, but was still not up to the level of the other courses. It was a risotto with pumpkin, truffle slices and parmesan shavings. Producing real risottos from a limited kitchen can be difficult. This one was not hot enough and didn’t have the right creamy/crunchy texture that a risotto should have. It lacked salt in any forkful that did not have a Parmesan chip.  

dn-24.jpgThe main course was a nice little filet of veal, served pink inside with a light brown sauce. With it was a little square dish with a mix of small winter vegetables and truffles: parsnips, artichokes, chestnuts etc. This was delicious, but not up to the truffled purée of Jerusalem artichokes we had the first time. 


Being at the age when one avoids chocolate in the evening, we asked for a substitute dessert and received slices of pain perdu, which is sort of like what Americans call French Toast, with caramelized apples, pine nuts and a little spoon of fruit jelly: a very nice ending to a very enjoyable meal.  dn-28.jpg 

The clientele was younger than at our first visit. There was a table of seven in their thirties, two women of a certain age, a table of three who were no older than the 23-year-old chef and the four of us. dn-26.jpgThe tables had been moved from the middle of the room and replaced with a huge vase with flowering blossoms. The music DVD was playing with the volume turned way down, but the table for seven made it harder to hear than before. We had another nice chat with Benjamin and Sandrine on the way out, said we would send the blog posting for this visit and that we would be back after we return from NY.

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