Joint post from both talented writers of this blog. First portion written by Maggie.
Well it should go without saying this place is focused on the importance of presentation, showcasing their art through food. It’s a beautiful thing.
I’m learning new things about French cuisine upon each restaurant visit plus I’ve been reading up as well. Dishes and ingredients vary by region and there are over 22 regions!
Chef François Pierre La Varenne published what is considered the first true French cookbook, Le Cuisinier François, 1651. Followed by more groundbreaking works on pastry making, Le Pâtissier François, 1653. La Varenne’s books are extremely rare.
However an English translation by Terence Scully can be obtained on Amazon for a mere $257.00. Title; La Varenne’s Cookery. The French Cook; The French Pastry Chef; The French Confectioner.
You never know it could be super fun to read it and try out a pastry recipe or two. Hmm I’m sensing a great future idea!
First course: Dungeness Lump Crab Cake, aleppo red pepper aioli, avocado mousse. The dipping dots of avocado mousse so smooth were my favorite. The red pepper dots of aioli were a bit spicier, I did enjoy the contrast of flavors with the crab.
Kale Salad, crispy quinoa, smoked feta, roasted tomatoes. Loved the feta, tomatoes, cucumbers and crunch of quinoa.
Second course: Pan roasted Salmon, wild mushrooms, mashed potatoes, beurre rouge. The crispy crunch of the seared portion of Salmon just melted in my mouth. Paired with the mushrooms soaking up the tangy beurre rouge contrasted nicely. Mashed potatoes made to perfection.
Dessert: Chocolate Marquise, flourless chocolate cake, dark chocolate mousse. Love how the chocolate does not overpower, nicely subtle flavor with a creamy, dreamy finish. The raspberry swirl on the plate paired with the strawberries resulted in perfect distinction between bites of chocolate. Lovely portion size.
My drink: Maison Rose, fresh strawberry puree, lemonade, lemon lime soda. If your in the market for a nice non-alcoholic drink this is a wonderful choice. Tangy, sweet and smooth. Right up my alley.
Cappuccino tasted wonderful with a caffeine kick! Loved the heart on top.
Below portion written by Soo
Balboa Park is a block away. I love going to the east side to look at the museums and the fragrant rose garden. I don’t visit the west side as much. I was excited to visit Parc Bistro Brasserie for
San Diego Restaurant Week.3 courses were offered for $50. I have never eaten at an elegant French restaurant. There was outside seating but this cold winter night there were no takers.
Inside the lights were dim and fine silverware gleamed against white tablecloths.
Our meal started with bread. Slightly crunchy outside with soft inside and mild French baguette like flavor. It was really good and I asked for seconds.
I gave Maggie my kale salad and my next course was duck confit. Skin was crispy and had delicious flavor. Meat was tender, moist, and full of flavor. This is one of the best preparations of duck I’ve eaten.
Next I tried the creme brûlée. Crust was hard and sugary while beneath was sweet cream. Texture and flavor was similar to creme brûlée I’ve had at Flemings and Ruth Chris which I loved.
I ordered a second desert as I gave Maggie my appetizer. Raspberry sorbet was made in house. Cold, sweet, tart, smooth, and fruity. I don’t normally eat raspberries but this was a great tasting sorbet.
I didn’t know whether or not I liked French food but I loved everything I ate here. I am going to have to try more French food. Waiter was very knowledgeable and provided great service.
We were invited by Parc Bistro Brasserie to preview their San Diego Restaurant Week menu.
Parc Bistro Brasserie
2760 5th Ave
Ste 100
San Diego, CA 92103
(619) 795-1501
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yum, we ate here 2 years ago for san diego restaurant week. great dinner spot! we also enjoyed the duck confit there though it was presented differently back then! creme brulee still good i see! I linked to my old post in the web link =)
Thanks for the link Lynn. Your Branzino Mediterranean sounded really delicious. You would have liked the Chocolate Marquise, lighter chocolate notes to appreciate.