Gare Au Gorille is a good sized place that is simply decorated and very busy.  It is a long, narrow place with low ceilings and bare light bulbs and a really lively vibe.  You enter into a small bar area and then into rooms of tables ending in the kitchen.  Service is exceptionally friendly and helpful with most of the servers speaking good English.  We were there at lunch which has a different menu than dinner but in both cases there is a large moderately priced wine list.  We were offered a choice of 3 courses or 6, including cheese with two optional appetizers available and there was a glass of wine of the day. We opted for the longer tasting and ordered an optional appetizer.  

 

We tried the Sopressata finocchio which was a cured meat that was served with a lovely doughy and crusty bread.  The meat was thinly sliced and very tasty.  It was good along or eaten with the nice bread.

 

First course was salmon, lentils and orange cream with sesame seeds.  A few salmon eggs further accented the raw fish.  It blended perfectly with the chunks of orange for a light and refreshing start.  The dish’s nice flavors were perfectly seasoned for a good start.

 

Braised endive was served covered with smoked ham and alongside shallots, nuts and foam.  The endive was slightly bitter which worked really well with the smokey meat.  The small chunks of nuts added a good textural contrast and the tasty sauce completed the plate wonderfully.  A good one.

 

Merlan (fish) was served with Romanesco, artichokes, watercress, Brussels sprouts, lemon butter and slivered almonds.  The medium flake fish was mild but worked well with the many strong flavors on the plate.  Color, texture and taste – you can’t ask for more. Another good one.

 

Lamb confit was served with carrot puree and dried plums (prunes).  Nice flavors from the lamb were enhanced by the browning of the meat.  It was yummy.  Very tender and worked perfectly with the dried fruit which also packed in the flavor.  The puree was also quite good as were all the things on the plate and like the course before all the ingredients were good on their own or blended with all the others.

 

 

The cheese course consisted of blue cow’s milk cheese and goat cheese from Normandy all served with more great warm and doughy bread.  Another winner.

 

Dessert was an orange sorbet with lemon cake and praline creme.  This was another yummy one.  The praline added sweetness and crunch and additional fresh orange slices enhanced the flavor of the sorbet.  A really good ending for a very fine lunch.