Many people felt the dparture of Chef Daniel Stage from Le Relais would mean a downturn in the food presented at this top white tablecloth establishment. But I'm glad to say that it will not happen.
Last night my wife and I traveled to Le Relais to sample their new French Bistro menu. Proprietor Anthony Dike has been wanting to try this concept for some time, so now afforded a perfect time to do so. As usual the setting and service were impeccible and Anthony waded throgh the restaurant to make sure that every item and dish was in place.
I started with the moules marineres, or steamed mussels, while my wife enjoyed their onion soup. Both were excellant , accompanied by plenty of crispy french baquettes to sop up every drop of the soup and the superb broth that accompanied the mussels. Joyce opted for the steak & pomme frittes, while I went for the coquilles St. Jacques, scallops with mushroom and winter vegetables. Joyce's steak was cooked to perfection and was accompanied with thin crispy pomme frittes and a small pot of bernaise sauce.
Other options on this new menu are Pate of the day, which last night was lamb, roasted garlic and rosemary,and blanquette de veau, a robust stew of veal, light cream sauce, pearl onions and rice. Also featured are a braised lamb shank, salmon with lentils and a cream sauce, and a rainbow trout with brown butter, fingerling potatoes and haricot verts.
It was a real treat to enjoy authenic French bistro fare in such a romantic location. In addition, Le Relais had it's incredible desserts and its infamous cheese cart that we were able to sample from. I really feel that Anthony has hit the mark with this new menu and I'm looking forward to a return visit
