Spring

Paris, FR

Table setting

We originally had reservations to dine at La Regelade Saint Honore, but wanted to walk by Spring to see if it had any walk in availability. Turns out they did (we were the only walk ins that evening) but the small 24 seat restaurant was full, mainly with English speaking   guests. We had heard so much about it and had high hopes, but turns out we should've kept our other reservations. Not because the meal was bad, but just because we couldn't tell if we were in Paris or in a solid California restaurant. The chef was American, everyone spoke excellent English as were most of the patrons. I'm not sure you can say it's a touristy place, but I think this place attracts a lot of ex-pats.

Foie gras and jam

We started off with a small amuse bouche of foie gras with strawberry jam. A nice smooth foie and unique that it came with jam, but not as good as the Le Cinq foie from a few days before.

Razor clams

Next up were some razor clams from Normandy, light, fresh and delicious.

Aspargus

The asparagus parade continued with slices of green grilled asparagus atop a bed of creamy green sauce. I don't recall what the components of the sauce were, but remember thinking that this was a very Californian dish. Good, simple, fresh.

John Dory filet with green tomatoes

A John Dory filet was next in a green tomato foam with a green tomato bignet. The fish was well cooked and the green tomato sauce was good, but the star of the plate was the bignet, which was tart, crispy and flavorful.

Veal cooked two ways

The protein course was a veal cooked two ways, braised and roasted. Both were well cooked and very tasty. The braised piece being the better of the two with a nice crispy skin. The large medallion Filet was juicy and tender as well.

Cheeses

We opted for the additional cheese course, because we like trying new cheeses, and the standouts were the goat cheese with truffle honey and the blue. All the cheeses were good showings,  but these two were my faves.

Our pre dessert were four in season juicy strawberries with a little bit of balsamic traditional de Modena (not DOP but very good).

Our final bites were a raspberry tart covered by fresh whipped cream, biscuit bits and chocolate shavings and a homemade pistachio ice cream which was delicious.

Pistachio ice cream

Looking back on the meal, all the courses were good. I actually have no complaints other that i could have gotten the same meal in California for less expectation and cost. Overall, if you want a meal that is fresh, in season, and offers California cuisine, Spring is a good place to come.

Overall 7/10

June 1, 2011