Le Clair de la Plume – Taste of a French Michelin Star (Part 1)

Dear followers, I have to apologize for the lack of posting! Adjusting to home life has been a wonderful whirlwind, and I am excited to continue to share the products of my summer in France, as well as my current cooking career with you on a regular basis. Lots of photography and writing to come!

Grignan, France - Provencal town

I am so grateful for my summer spent in Grignan, France. Remembering afternoon runs through the surrounding countryside, carpeted with lavender fields, glowing wheat fields and fertile vineyards.

It seems perfect that my first (and only, so far) Michelin star meal would be in the tiny little town I called home. Sam Medeiros, my co-worker from Lulu and I each got two variations of the tasting menu: double the tastes!

Le Clair de la Plume, Grignan, France

The meal opened with a platter of amuse bouche: provencal omelette with black olive tapenade, green bean tart, basil madeleine.

Le Clair de la Plume, Grignan, France - Haricots Tarte

The green bean tart – so beautiful, crisp yet tender.

Le Clair de la Plume, Grignan, France - Basil Madeleine
Basil madeleine – ethereal perfection of a bite lightly scented with basil.

Le Clair de la Plume, Grignan, France - Amuse Bouche

Provencal omelette – savoury, with a smooth cream of black olive.

Le Clair de la Plume, Grignan, France

Le Clair de la Plume, Grignan, France
BŒUF Fumé aux herbes de la garrigue, carottes anciennes & condiments aux graines de moutarde

Tender, buttery, flavourful beef with smokey carrot puree, heirloom carrots, crisps, whole grain mustard, micro mustard and sorrel.

Le Clair de La Plume - Aigo Boludio
AIGO BOULÏDO A l’infusion de champignons, cromesquis à l’ail doux

Egg yolk, fried parsley leaves, mushroom infusion, herb spheres, cromesquis. In the centre there is what seemed like a gelee of sweet garlic cream sauce. On the side, served on a square stone came a lovely crisp with delicious butter, espelette, salt and chives.

(Restaurant lighting gives the best ambiance but not always the best photos! My main course was beautiful lotte fish (monkfish) with the “tastes and colours of provence” elements of red pepper and fennel.)

Plateaus de fromages - Le Clair de La Plume
PLATEAU DE FROMAGES Affinés par Josiane DEAL, Meilleur Ouvrier de France.

Pineapple pre-dessert

Pre-dessert: pineapples with rum, crumble, a light airy potent pineapple mousse.

CITRON DE MENTON by Johann Triart - Le Clair de La Plume
Citron de Menton: En fine opaline croustillante

My dessert was a delight of citrus. The opaline croustillante was crisp and filled with lemon sorbet, lime zest, lime segments, lemon curd and chocolate served on a delicate little cookie base. Mind-blowing: simple flavours and skilled execution.

GARIGUETTE & PISTACHE
Gariguette & Pistach: En conversation gourmande

These little pistachio pillows were one of the best things I have ever eaten in my life. Frozen strawberries with strawberry sorbet, sugar stars, strawberry coulis, pistachio.

The meal was inspiring in a way I had only dreamed of – getting lost in the perfection of each bite, the careful service.

Stay tuned for part 2! 

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