Le Comptoir du Relais, Paris, 12/2/15

Exterior
Exterior

A very small place that is a hard to get reservation as they save many tables for guests of the hotel. The tables are close together and you’ll hear lots of English spoken.  It is a tasting menu that offers some supplement charges if you want to change some of the courses. The menu varies every night but has basic similarities over the course of a week. We have eaten here a number of times and it is always good but sometimes more to the average.

menu
menu
Table set up
Table set up
interesting knife rest
interesting knife rest
wine front
wine front
wine back
wine back
glasses have logo
glasses have logo
Frankie found a tray just her size!
Frankie found a tray just her size!
amuse
amuse
andouille sausage and pickled butter
andouille sausage and pickled butter

They started with a couple amuse, the first being a crispy cracker with sausage – very nice. The second was a hot cheese  gougère and it was consumed before photographed.

bread
bread

A lovely bread awaits you at the table.

 

Pickled herring with pistachio and pickled radish, pate of herring
Pickled herring with pistachio and pickled radish, pate of herring
close up
close up

The first course was a pickled herring and head cheese  pate. It was too vinegary and fishy for me but I could appreciate it for the what it was; it just wasn’t to my taste.

Lobster dusted with pepper and pineapple
Lobster dusted with pepper and pineapple

We chose to do the supplement for the fish course and it was well worth the extra 30 euros for a wonderful lobster and pineapple.  An odd combination that really worked.

Hare with foie gras on mashed potatoes
Hare with foie gras on mashed potatoes
inside
inside
Frankie checked out the bread
Frankie checked out the bread

The main course of hare with foie gras was a flavor explosion and very yummy. There was a slight liver taste component and it wasn’t a pretty dish but it was really tasty.

cheese tray
cheese tray
quince slices for cheese course
quince slices for cheese course

The cheese course is a large tray of a lot of soft and hard cheeses as well as fruit, honey and quince.  It is usually place bridging between your table and your neighbor’s. It makes a fun chance to chat and is without a doubt my favorite part of the meal.

Light cream with basil and orange and caramelized almond
Light cream with basil and orange and caramelized almond

We finished with a lovely dessert with sweet, tart and crispy components.  It was light but satisfied my sweet urge.

Armagnac and frenette brancha
Armagnac and fernet-branca
orange caramels
orange caramels

They have a nice but not huge selection of apéritifs and digestifs to go with dessert and present you with orange caramels to finish the meal.

Our server checked out Frankie
Our server checked out Frankie

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