By Elena del Valle
Photos by Gary Cox and Elena del Valle
The Septime facade on rue de Charonne in the 11 arrondissement
The restaurant was divided into three sections, entrance, main dining area and open kitchen.
Reserving a table at Septime (80, rue de Charonne, 75011 Paris, France, +33 01 43 67 38 29, www.septime-charonne.fr) was an adventurous act because we would only find out the menu at the moment it was served the day of the meal. The emphasis in the kitchen was on seasonal ingredients. Beside that all we knew when we booked our seats was the hour, number of courses and price. And getting there was not so much difficult as out of the well tread tourist circuit, well as much as any neighborhood in Paris, France is out of the tourist circuit.
The bar was the first area of the restaurant we saw once we entered.
We liked the young, hip vibe of the unpretentious venue with such an understated facade we almost missed it. Large glass windows allowed passersby a view of the interior, which quickly became crowded. All the tables, even the bar stools, were taken when we were first there. Septime could accommodate a maximum of 38 diners with a staff of 15. The interior of the 62 square meter restaurant was tidy and clean, the young staff welcoming. Glasses, silverware and rolled up cloth napkins sat atop bare wood tables. Lively music filled the air.
The dishes were visually appealing and well balanced.
There were two surprise appetizers, two choices for the main course and a surprise dessert.
Natural light filled the dining room. It was toasty warm (we were there in the fall), making it possible to remove jackets and rain gear. The décor was polished and upscale yet urban contemporary. Perhaps because there was a high ceiling it felt spacious although it was full. The tables were close enough to hear neighbor’s conversations without trying. Other features included bare light bulbs, spiral metal staircase (for staff only), unisex bathrooms with a single sink and wood chairs (after a while the lack of cushions made the seats uncomfortable). The dining audience skewed young, diverse and international. An open kitchen allowed us to observe the chefs at work without the cooking smells overwhelming us.
An open kitchen allowed us to observe the chefs at work
We appreciated that the staff offered a description of the ingredients in English.
The staff were friendly, well informed and helpful. Many were fluent in English, translating the menu and ingredients for us and other diners with ease. And the food? Delicious and outstanding value for money. We paid 42 euros per person per lunch menu, excluding beverages and gratuity.
Our four course menu was satisfying. There were two surprise appetizers, two choices for the main course and a surprise dessert. On our first lunch there was a choice of brill fish in lemon sauce with raw cabbage or young chicken with potatoes in coffee oil, meat juice. We also had raw scallops from Saint Malo, picked squash, squash seeds and black cardamom.
One of the most memorable items was a hodgepodge hot beverage option served in a see through glass container. The bartender made it using whatever fresh fruit was available. Although it was not included in the set menu many of our neighbors ordered it. One infusion was made with apple, yuzu, mandarin orange, thyme and coriander. Another was made with mandarin orange, apple, pear, and verbena and served. The resulting blend of flavors were subtle. On request it was served with honey.
Soon after we sat down our server brought crispy bread sticks with a foamy Gouda cheese dip. There was also crunchy country bread (without butter). Before long someone brought us chilled raw fish with vegetable shavings and celery oil dressing. We appreciated that the staff offered a description of the ingredients in English. The dish had a “clean” refreshing flavor. Warm beets served with black pig from Bigor, smoked lard, Greek Yogurt and mustard seeds was next. Hay infused (who knew you could use hay to infuse flavor?) red sweetbreads served with Paris mushrooms, carrots and shallots in a creamy sauce were next. It was sauteed just right, flavorful yet delicate at once. For dessert there was caramelized ice cream with apple mousseline, quince and fig leaf oil.
Chilled raw fish with vegetable shaving and celery oil dressing.
For dessert there was ice cream.
The bartender made a hot beverage with fresh fruit.
The restaurant opened in the spring of 2011 and was named as a tongue-in-cheek homage of the old-fashioned chef from the 1966 movie Le Grand Restaurant starring Louis de Funès. The owners strive to “keep a respectful distance from the all-French ways and means of classical fine dining – while honoring that heritage in our own way,” according to promotional information provided by email by a restaurant representative. “Here at Septime, the sometimes uptight ceremony of “Auteur cuisine” is brought to you with a spirit of lightness.”
The restaurant was owned by Bertrand Grébaut, chef, and Theo Pourriat, sommelier. We later found out that 100 percent of ingredients used in the restaurant were French, organic, and fresh (never frozen). It was noteworthy that 98 percent of the 200 wines on offer were natural, including organic and biodynamic.
Article and photos by Elena del Valle
Cardrona Valley lamb neck, garlic yoghurt, pea, umami served with Amisfield Pinot Noir 2016
Grilled apricot souffle, lemon verbena
Because I spent most of my trip off the beaten track, on a private Aroha Intrepid tour, my main impression of New Zealand fine dining was derived from lunch at Amisfield Bistro & Cellar Door (10 Lake Hayes Road, RD 1, Queenstown 9371, +64 3 442 0556, amisfield.co.nz, email@example.com, firstname.lastname@example.org), a South Island bistro near Queenstown, where I spent one night. The vineyard side meal was well prepared and well presented, the setting pleasant and pretty. Should I be in the area and in search of a fine dining option I would return, and I would recommend the restaurant to friends and acquaintances traveling to the area.
Kingfish, Horseradish, Cucumber
My travel companion and I had lunch there on a breezy and sunny summer day. It was crowded. The restaurant could accommodate up to 100 guests at lunch and 40 at dinner. There were people indoors and outdoors. All the tables I could see from where we sat in the terrace, thankful for the shade of a large umbrella, were occupied. Our table faced a water feature on one side and a green lawn adjacent to the estate vineyards. Despite a mild chill in the air I saw more than one guest take advantage of the respite offered by stacks of sunhats on the edge of the water feature.
Guests took advantage of the respite offered by sunhats on the edge of the water feature.
This dish included edible “soil”
A shellfish delicacy
We both had the 5 Course Trust the Chef tasting menu with a partial wine pairing and a couple of extra bites sent from the kitchen: Zucchini flower Toasted corn; Amisfield Brut 2016, Amisfield breads; Tomato sandwich Amisfield Pinot Gris 2018; The paua pie, Amisfield Fume Blanc 2016; Kingfish, Horseradish, Cucumber, Amisfield Chenin Blanc 2018; Cardrona Valley lamb neck, garlic yoghurt, pea, umami, Amisfield Pinot Noir 2015; Grilled apricot souffle, lemon verbena. Several staff rotated at our table. Whenever a server brought a dish he or she listed the ingredients. Some staff were friendly although service was sluggish. Lunch was inventive, aesthetically oriented and satisfying.
The terrace where we sat for lunch was popular
A view of the restaurant built with 1,500 tons of Glenorchy schist and railway sleepers
The two story building was constructed with 1,500 tons of Glenorchy schist and railway sleepers salvaged from a deconstructed bridge in Southland. Headed by Vaughan Mabee, executive chef, the restaurant offered seasonal dishes made from one hundred percent New Zealand ingredients. All meat on offer was grass fed, according to a restaurant spokesperson who responded to questions by email. I liked that the restaurant had an organic produce supplier. The staff only bought sustainable species of fish. Everything was made from fresh, never frozen, ingredients, and the only wines on offer were produced by Amisfield, according to the spokesperson. In 2013, Amisfield began an organic conversion, using as little intervention as possible. The winemaker produced two wines of the natural expression: Amisfield Burn Pinot Gris, an orange wine, and Amisfield Pétillant Naturel.
Article and photos by Elena del Valle
Dishes from our weekday surprise five-course menu
I heard about Roots, a locally focused restaurant with a twelve course tasting menu in the suburbs of Christchurch, New Zealand before I arrived there. I was curious about its surprise twelve course menu and wine pairing, but the only night I had available as my itinerary came to a close was the night before my predawn departure. I wasn’t willing to indulge in such an elaborate meal on the eve of a series of long flights to return to the United States. At the last minute I realized the restaurant opened for lunch on weekends, offering a surprise five-course menu. That was tempting.
It was especially opportune because I had just made plans to visit Akaroa, and Lyttelton, where Roots was located, was on my way back to Christchurch from Akaroa. Would it be possible to book a table on short notice in peak season? My tour guide thought it was worth a try. She called from the car as we made our way north toward Christchurch from Lake Pukaki, where we had spent the previous nights. When the woman who answered the phone requested that we visit the restaurant website to book a table my guide explained we were on the road. Finally the woman at Roots agreed to hold a table provided we call back to give her a credit card guarantee. But, it wasn’t until several hours later that we called her a second time. I figured by then the table was gone. It wasn’t.
The table across from ours in the sunlit dining room
Staff at work in the open kitchen
Tomato bull kelp granita, ice plant, wasabi, smoked capsicum
The following afternoon, after grossly miscalculating the driving time from Akaroa, we arrived 30 minutes late. Despite crossing huge patches of no cellphone service we called twice to say we were on our way. When we arrived I sighed with relief, glad to be out of the vehicle. We were fortunate to find an empty parking space near the restaurant entrance on the popular and quaint main street in Lyttelton. Given our delay I expected a grumpy reception. I couldn’t have been more wrong. Emma, the front of house manager, welcomed us without any fuss. And to our delight we had the entire restaurant to ourselves.
Hemp & NZ Spinach
Pork Belly Pan de Yuca
Venison blood, bok choy, plum, harakeke seeds
That set the relaxed and sunny tone for the rest of the day. As we sat down I admired the uncluttered space and pretty original artwork on the walls around us, made easier to appreciate thanks to the soft natural light that filtered into the dining room through large windows. There was no menu. Emma or another staff member described each dish when they placed it in front of us. After the rush on the winding road my stomach was unhappy. With some effort I convinced myself to limited wine consumption with the meal. Emma’s two New Zealand recommendations, 2018 Clos Marguerite sauvignon blanc from Malborough and 2014 Mountford Estate pinot noir, were spot on.
The front of the building housing Roots
Lunch consisted of the following (shared later by email): Hemp & NZ Spinach Pork Belly Pan de Yuca; Tomato bull kelp granita, ice plant, wasabi, smoked capsicum; Tuna kawa kawa, grain cracker, corn custard, cucumber, sorrel; Duck blackberries, confit garlic, black lime powder, broad bean miso; Venison blood, bok choy, plum, harakeke seeds; Cheese omg brie, Windsor blue, mahoe very old Edam, curio bay pecorino; Cleanser apricot, yoghurt, fresh mint; and Beetroot walnut, raspberry, thyme, goat cheese; and Marshmallow charcoal oil, wheat, white chocolate, wheat grass, Pineapple Sage. Despite repeated requests Roots representatives declined to respond to any questions.
I appreciated the warm service, understated ambiance, creative tone and visually appealing presentation of the dishes. I would recommend Roots to curious friends visiting Lyttelton who enjoy multi-course meals and inventive cuisine.
By Elena del Valle
Photos by Gary Cox
The front door of Le Chiberta
Years ago what first drew our attention to Le Chiberta (3 rue Arsène Houssaye,75008 Paris, France, +33 1 53 53 42 00, http://www.lechiberta.com, email@example.com) was that it was a Guy Savoy restaurant (see Le Chiberta, a restaurant find near the Champs Elysees). The well known chef had a world class reputation thanks to his eponymous Paris restaurant. Le Chiberta’s location a stone’s throw away from the famous Champs Elysees was another plus.
The walls were decorated with modern art by French artists.
While the original restaurant opened in 1932 the current fine dining restaurant, owned by Guy Savoy and Thierry Belin, dated to 2004. The 200 square meter restaurant with 15 employees could accommodate 80 people. Under the direction of Stéphane Laruelle, executive chef, and Belin in the role of restaurant manager and sommelier, the restaurant delivered gourmet dining minus the luxury amenities of the top rated fine dining restaurants and their accompanying exorbitant prices.
A light course to stimulate our appetite
Subtle neutral colors dominated the room, beginning with wall to wall charcoal carpeting. Track lights from the high ceiling provided ample light in the windowless room. Decorative features included wine and champagne bottles, oil paintings, white tablecloth covered dining tables, and Michel Wilmotte dinnerware. The single stall bathroom was spotless. The contemporary decoration was by Jean-Michel Wilmotte with paintings by French artists. According to a restaurant representative, the name Chiberta is Basque, and refers to a place next to Biarritz.
Duck foie gras with sweet spices
During our most recent visit in the fall of 2018 to the one Michelin star venue our neighbors, a mostly middle-aged crowd, appeared to be having a business lunch. There was a three course Lunch Menu for 49 euros and a seven course Degustation Menu (Tasting Menu) for 110 euros. We liked that the meat and fish served were of French origin and the vegetables were organic. All of the dishes served were made from fresh (not frozen) ingredients. The restaurant offered WiFi, valet and taxi services.
Artichoke soup with a slice of black truffle, a favorite
Lunch began with Emmental cheese puffs, moist inside and with sesame and poppy seeds on top, and vintage champagne. Seaweed butter and a choice of two types of bread (whole wheat and crunchy white) arrived soon after the bubbly and bites. The courses were: Marbled duck foie gras with red wine and sweet spices; Velouté of artichoke and black truffle; Turbot from Normandy coasts natural salsify, stuffed razor clam, shellfish juice; Duo of veal roasted rump and glazed breast, pumpkin, chestnut, autumn mushrooms; Brie de Meaux cheese, mascarpone walnut; Pre-dessert exotic and coconut; and Crispy praline chocolate almond biscuit, chocolate-praline sauce.
Turbot with razor clams
The meal was served with Moet & Chandon Grand Vintage 2009 Extra Brut; Maury Mas Amiel Vintage Réserve 2012; Macon-Lugny 2016 Joseph Drouhin; Chateau Castera 2010 from Medoc; and Jurancon Ballet d’Octobre 2016 Domaine Cauhapé. More than once during the meal we commented on the smooth pairing.
Roasted veal rump and breast
We liked the lentils in the Jerusalem artichoke, they added texture to the dish. The turbot was lovingly prepared with the clams subtly accentuating the fish. The veal, served with mushrooms and pumpkin, was outstanding. We had no need of the pepper mill and sea salt with which it arrived. The creamy brie with mascarpone and truffles was the perfect transition to our first sweet dish, a mildly tart exotic fruit blend of mango, passion fruit and meringue we much enjoyed. The dessert proper was crispy and light. Cheese cake and fig and financiers were served with coffee. There were also chocolates caramels and chocolate nougat.
The chocolate desert
As soon as we entered several staff members approached to welcome us, take our wet coats and guide us to a cozy table for two in the rear dining room. They spoke English with fluency, translating dish descriptions with ease and providing an English language menu. As the hour advanced the dining room filled up yet we never lacked anything or found ourselves in search of a server. Somehow they were always table side at the perfect moment, friendly without being intrusive.
Stéphane Laruelle, executive chef, in the kitchen at the conclusion of our meal
Our attentive server and Thierry Belin, co-owner and manager
From arrival to departure the staff looked after us with a warm and detail-oriented attitude. Our seven course tasting menu with wine pairing was well prepared, artfully presented and delicious. Given the location, good service and gourmet meal it was an excellent value in a city of many choices. We would return with pleasure, especially if we were staying in or near that neighborhood.
Article and photos by Elena del Valle
The Tennessee Truffle in Historic Downtown Sanford, Florida
Breakfast at The Tennessee Truffle (125 west 1st street, Sanford, Florida 32771, thetennesseetruffle.com, +1 407-942-3977) in Historic Downtown Sanford, Florida was fun and tasty. We were among the first patrons to arrive on a low season Saturday morning. It was quiet inside the 2,000 square foot restaurant established in 2016 by Nat Russell, owner and chef, as “a family restaurant using sustainable ingredients to make southern cuisine with a modern twist.”
Inside the 2,000 square foot restaurant
Art on the walls of The Tennessee Truffle
From the breakfast mains we had Biscuits & Gravy and French Toast. Both were well prepared and presented. They were worth ordering on a second visit should I return to Sanford and recommending to friends who like southern cuisine. The smoked maple syrup in the French Toast gave the dish a pleasant if unexpected savory flavor. From the sides menu we ordered Grits with sorghum and crushed pecans; and pan seared Duroc Bacon, a 12-day house-cured bacon, which was more like ham. While grits are not a favorite dish in general I enjoyed those. To wrap it all we shared an order of Popcorn Brulee made with three forms of popcorn, ice cream, powder and brulee.
Plants grew next to the window in elevated wood planters
Our server was patient, friendly and helpful. When she didn’t know the answer to a question she found out and returned with the information.
Biscuits & Gravy
Partway through our meal when the chef came out to bring a dish he graciously answered questions and posed for photos. “We are a restaurant using as much local produce and protein as possible,” Russell, said by email later when asked about sourcing for the restaurant. “I believe in using the best product. If that’s from Sanford great but I won’t compromise flavor or freshness just to be local. If it’s from the area all the better!”
Grits with sorghum and crushed pecans
He went on to explain that everything they use is organic, about 50 percent of produce is from Florida, about 80 percent of the fish served is local, and 100 percent of the beef and beer is from Florida. A Culinary Institute of America graduate Russell, Memphis born, is former executive chef of Winter Park’s Café de France in Florida.
Smoked maple syrup on our French Toast gave the dish a savory flavor
When asked about the name of the restaurant he said, “ In the Appalachian mountains the first thing to pop out of the ground in the spring is the ramp. They call this the Tennessee Truffle I love this story. So, I stole the name and the rest is history!”
Duroc Bacon, a 12-day house-cured bacon
I liked the chef’s light touch. The dishes I sampled had seasoning that allowed the ingredient’s natural taste to shine. I appreciated his flair for surprising and unexpected flavors and textures such as the smoked maple syrup in his French Toast, the crunchy pecans in the grits and the three textures of popcorn, (powder, creamy brulee and ice cream) in the Popcorn Brulee.
Nat Russell, owner and chef
The restaurant’s light filled dining room was inviting and relaxed, the chairs comfortable. I wondered if the chef had used any of the herbs growing in pots between our table and the street facing window in our breakfast. The pleasant setting, warm and efficient service and lovingly prepared dishes made me want to return.
Article and photos by Elena del Valle
Josh Oakley, co-owner, The Smiling Bison restaurant and bar, holding the House Charcuterie and Cheese board
During a weekend visit to Sanford, Florida I had dinner with three colleagues at The Smiling Bison restaurant and bar (107 S Magnolia Avenue, Sanford Florida, 32771, +407 915-6086, www.smilingbison.com), a locavore venue. My dinner that night was tasty, well prepared and well presented. I loved that the restaurant staff made virtually all of the dishes from scratch using fresh (not frozen) ingredients, that 100 percent of the produce was domestic and mostly organic, and that meats were almost all free of added chemicals, according to Josh Oakley, co-owner.
He said by email later, “We make all pasta dough, sauces, cured and smoked meats/ sausages, etc. from scratch on premises. We source primarily from several local farms and their availability is the main force behind our weekly menu changes. All farms we source from use 100 percent organic practices, but getting and official organic certification is a tedious and expensive process which not all of them have gotten.”
Our Duck Lovers Pizza fresh from the open kitchen
When asked what percent of animal products in the restaurant are free of added antibiotics and added hormones he replied, “I’d say about 95. We do a chicken wing night once a month and the wings are pretty much the only commodity meat you’ll find on our menu.”
Our Duck Lovers Pizza Duck Lovers Pizza starter with duck ham, duck sausage, duck confit, jack cheese and a duck egg
I tasted the following dishes shared at our table: Smoked Fish Dip starter of trout roe, house made saltines and dill; and Duck Lovers Pizza starter with duck ham, duck sausage, duck confit, jack cheese and a duck egg; and House Charcuterie and Cheese with chicken liver mousse, summer sausage, kielbasa, garlic beef salami, pepperoni, grafton two year cheddar from Vermont, rogue Oregon blue cheese, house sourdough bread and pickles. For mains we had Spaghetti & Meatballs made with beef and pork meatballs (a favorite). Because our transport arrived before we had a chance to order our final course we missed dessert.
Our four stools at the Chef’s Table provided us front row seating over the cook’s work space, which faced the dining room. Despite it being the busiest night of the week Oakley made time to answer questions and describe dish preparation. Joel Serrer, our friendly server, likewise answered questions about the menu and beverages.
Spaghetti & Meatballs made with beef and pork meatballs
The 3,000 square foot restaurant, owned by Ron Thomas and Oakley, dated to 2013. The building was built in 1912. Originally it was the headquarters of The Sanford Herald newspaper it also served as home to a chapter of The International Order of Oddfellows prior to being converted into a restaurant space.
The name of the restaurant was a nod to the Oakley, who was born and raised in Buffalo, New York. A self taught cook who never attended culinary school he credits his early interest in food and cooking to his grandmothers.
The restaurant was centrally located in Historic Downtown Sanford, the food was well prepared from scratch using fresh and wholesome ingredients and the service was warm and attentive. My only beef? As the evening progressed and the restaurant filled up the noise level rose until I could barely hear the person in the stool next to mine. Should I find myself in Sanford again The Smiling Bison will be at the top of my list.