Monday, September 22, 2003
MarkBernstein.org
 
choose your style: neoclassical | blue | modern | nouveau

Figs

We didn't go to Le Reminet for desert, but when the proprietress mentioned that the roasted figs had been picked this morning, it seemed to be a really good idea. It was. (I've been playing with grilled or roasted figs from Wilson's Farms, but I'm always suspicious of their freshness) One key seems to be quartering the figs before serving; this makes them look good, and makes them easier to eat. And the coulis (which I assumed was an effete intellectual garnish) worked really well.

The rabbit pastilla for starters was tasty, though about as far removed from the Moroccan pigeon pie as you can get, and still be in the same ballpark. Tiny packets, like flat spring rolls, nicely sauteed, and garnished with some sweet little tomatoes and some very tasty toasted almonds.