L’Hostellerie Jérôme, La Turbie 11

November 13, 2018

On October 5, 2018, Linda and I returned for dinner to L’Hostellerie Jérôme with Stéphanie and Antoine. The welcome from Marion Cirino was warm, as always.

We were seated in the middle of the dining room near the impressive flower arrangement.

There was a big bowl of fresh round breads in the middle of the table.

We started with glasses of Champagne. We ordered the smaller of the two tasting menus and a bottle of 2011 Michel Bouzereau Meursault-Genevrières.

The appetizers started arriving.

Tartelettes of confit cherry tomatoes. Grissini and focaccia cubes.


Diced cèpes (porcini) sautéed with garlic.


Marinated liche (leerfish) en gelée; grapefruit.



Crab with white beans.

The first course of the menu proper was
Homard rôti, mirabelles, eau-de-vie, brioche.

The lobster chunks were quite crisp from their roasting. They were nicely offset by the small yellow plums topped with a brioche crust and their brandy.
.

Filet de sole meunière aux noisettes.

A hazelnut mousse and sauce accompanied the two filets of sole. The split fresh hazelnut was a pretty touch.
.

Marion chose a well-known Bandol red wine for a glass with the squab, appropriate as the sauce was based on Bandol.

Pigeonneau rôti, reduction d’olives noires au vin de Bandol.

Pieces of roast squab were served with various mushrooms and a small slab of sautéed foie gras. The red wine and black olive sauce was appropriately rich.

The pre-dessert was a raspberry sorbet.

Dessert was
La fine tarte au citron du pays avec son sorbet.

A slice of lemon custard pie was decorated with candied orange peel and accompanied by a grapefruit sorbet.

Mignardises




Our meal was excellent, as always at L’Hostellerie Jerome.

http://www.hostelleriejerome.com/index.html

To see all of our blogposts on L’Hostellerie Jérôme click here.

 

2 Responses to “L’Hostellerie Jérôme, La Turbie 11”

  1. Nelson Lee Says:

    Why is this resto’s website and booking out if order? Has some calamity occurred recently?


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