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Le Foret...WOW!

j
JazzyB Jan 19, 2010 05:33 AM

Le Foret...WOW!

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We savored our first meal at Le Foret this weekend.

The good: The food. Impeccable flavor profiles, artfully executed with skill and precision.

The (not so) bad: Wine pairing not yet availble with tasting menu. Service slowed as the dining room filled.

This was far and away the best and most memorable meal we've had in NOLA in a long time...possibly ever.

We opted for the 5 course ($60) tasting menu. We were served three amuses before the first course.

1. Gougeres. Light, airy with a nice hint of parmesean.
2. Cauliflower panacotta cloaking a perfect lump of crab, topped w/ caviar. Silky smooth, creamy. A delicate play of textures and flavors.
3. A trio. Lobster tartar encased in a cucumber pillbox.
Rabbit rillette sandwiched between paper thin rabbit shaped wafers.
Veloute of onion and pear w/ a skewered bite of lobster.

Amazing. We would seemingly utter this with each course.

Housemade mini brioche and butter were offered throughout the
meal.

First course: Butternut squash puree. Velvety smooth without being overly thick or rich. Nicely showcased the flavor of the squash.

Second course: Butter poached lobster and gnocchi. The lobster was sweet and tender. The gnocchi stole the show. Incredibly light, fluffy pillows.

Third course: Roquefort salad. Crisp micro greens refreshingly dressed with lemon and oil beside creamy Roquefort mousse atop a beet sliced so thin it melted onto the plate.

Fourth course: Foie gras and duck terrine. Tender morsels of duck bound with creamy foie gras mousse. Decadently rich. Garnished with carrot slivers and individual brussel sprout leaves that held such an impossibly small amount of vinagrette that I can only imagine it being applied with an eyedropper. A small bite yet so much flavor.TA nice bit of tartness to cut the rich terrine.

Amuse 4. Chilled blood orange jelly. A terrific palate cleanser.

Fifth course: Vanilla souffle w/ a demi tasse of Valrhona chocolate sauce.
Once again perfect flavor and execution.

Next we were brought complimentary champagne accompanied by a plate of small cookies including French macaroons.

Guests are given a lemon Madelline in ribbon tied cellophane when leaving.

They also do the little things that are so often overlooked, cold food, cold plates, same for warm. Soft butter as well.

Le Foret has raised the bar. We have reservations again this weekend. Here's hoping our second dining experience will be as spectacular.

A side note: There are only 60 certified master chefs in the US. Le Foret boasts the only one in La

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  1. edible complex RE: JazzyB Jan 19, 2010 05:42 AM

    thnx JB. two of my friends, who are both food and wine writers, have been singing their praises as well. I trust your palate and can't wait to taste for myself.

    1 Reply
    1. re: edible complex
      paz5559 RE: edible complex Jan 19, 2010 03:31 PM

      http://bestofneworleans.com/gyrobase/...

    2. uhockey RE: JazzyB Jan 19, 2010 03:54 PM

      Looks like nice fine dining, but doesn't appear terribly locavore to the NOLA traditions or ingredients...

      1 Reply
      1. re: uhockey
        g
        gastrotect RE: uhockey Jan 20, 2010 07:35 AM

        Does it have to be? A really, really good change of pace wouldn't be the worst thing in the world.

      2. j
        JazzyB RE: JazzyB Jan 20, 2010 03:59 AM

        Forgot to mention valet parking.

        1. c
          CheeburgerCheeburger RE: JazzyB Jan 20, 2010 07:03 AM

          Any mention of when wine pairings might be added?

          2 Replies
          1. re: CheeburgerCheeburger
            j
            JazzyB RE: CheeburgerCheeburger Jan 20, 2010 07:47 AM

            Our waiter said they were working on it.

            1. re: CheeburgerCheeburger
              lilmoses RE: CheeburgerCheeburger May 18, 2010 02:47 AM

              Any updates on this? Wine pairings?

            2. m
              mikek RE: JazzyB May 5, 2010 09:12 AM

              Any idea what the price range is for ala carte/tasting menu?

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