One fine evening, we lucked out and managed to snag a reservation at Le Chateaubriand, at the moment one of the most “happening” dining spots of the city. Once there we found to our surprise that there was only one menu for the evening and we were obliged to trust in the culinary maneuverings of chef Inaki Aizpitarte. Despite his relatively young age, he has been gathering much praise for his innovative and truly high concept style of dining. The menu was designed to be degustation style albeit in slightly smaller portions. What was appreciable was their willingness to slightly modify their menu according to their clients’ dietary limitations.
We started with the amuse bouche of several mushrooms in a slightly salty broth. This was followed by a proper starter of what they called “minute” salmon accompanied by herbs. Minute apparently means that the fish is barely cooked before it is served. Truly an adventure night for me as I usually take pains to avoid raw (or barely cooked) food. That said, the fish was quite good, with the herbs serving to counter what could have easily been an overwhelming fish taste. After our starters we had the first of our main dishes which was another fish dish. This time it was cabillaud served in a smoky broth with tender shoots. It was delicious and both the taste and presentation reminded me of Japanese cuisine in terms of delicacy of flavor and presentation. To finish off our main meal, we were served with meat that was barely grilled, given my proclivities against raw food, I asked for medium cooked meal and was more or less satisfied.
To my mind, the nicest part of Le Chateaubriand was the willingness to experiment with different flavors and tastes. Innovative and experimental, it’s a notch above the usual bistro or brasserie fare.
We started with the amuse bouche of several mushrooms in a slightly salty broth. This was followed by a proper starter of what they called “minute” salmon accompanied by herbs. Minute apparently means that the fish is barely cooked before it is served. Truly an adventure night for me as I usually take pains to avoid raw (or barely cooked) food. That said, the fish was quite good, with the herbs serving to counter what could have easily been an overwhelming fish taste. After our starters we had the first of our main dishes which was another fish dish. This time it was cabillaud served in a smoky broth with tender shoots. It was delicious and both the taste and presentation reminded me of Japanese cuisine in terms of delicacy of flavor and presentation. To finish off our main meal, we were served with meat that was barely grilled, given my proclivities against raw food, I asked for medium cooked meal and was more or less satisfied.
To my mind, the nicest part of Le Chateaubriand was the willingness to experiment with different flavors and tastes. Innovative and experimental, it’s a notch above the usual bistro or brasserie fare.
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