Les Deux Restaurant, a one Michelin star place, is upstairs over the Les Deux Brasserie.  The building is in the shape of a triangle in a shopping area, with the restaurant benefitting from the second story windows on two sides.   The great view of the people moving about was pretty entertaining.   The good sized room has a much more formal tone than the downstairs.  The various sized pedestal tables were covered with a beige cloth and set with a cream colored napkin and comfortable swivel chairs.  A large center service table was set with wonderful flowers and the floor was composed of really narrow wood slats.  No music was in the background but the soft rumble of voices provided a good ambiance.  At lunch they offered a tasting menu, a la carte option and a 3 course business lunch that included coffee and water.  We chose the latter and the portions were generous but the pacing was irregular.  Service was friendly and efficient.

 

We started with a cocktail and I had a gin and tonic that interestingly came with lemon peels in the drink.  It was a nice effect.

 

Bread service had a seedy and white variation.   Both were airy with a nice crisp crust and tasty as was the butter.

 

The amuse bouche was a beet root consomme served warm alongside a macaroon of avocado topped with fish tartar.  The consomme was delicious and the macaroon had a mild and very pleasant taste with fun texture.

 

Tartar of Wagyu beef was plated with duck liver, quail egg and truffle.  The quail egg was coated with olives and the duck liver was in the form of ice cream.  Dots of truffle were nicely strong on the plate and some frozen foie gras was shaved onto the tartar.  All ingredients blended very well with the small diced tender meat.  The different flavors worked together.

 

Breton Monkfish, tomato, gnocchi and saffron made up the second course.   Some fresh bone marrow dumplings were intermingled with asparagus, peas and the fish topped with tomato sauce.  Lots of chopped vegetables were underneath the large tender fish.  The large flake monkfish was perfectly prepared and paired well with the tomato as well as all the other sauces that dotted the plate.  A tasty grouping of textures and flavors.

 

Méli Mélo of chocolate and black beans was the dessert.  It was a dark chocolate brownie with blackberry sorbet.  The brownie was like a fried donut with a chocolate filling with coppery colors on the outside.  It was really tasty.

 

A cup of espresso finished the meal nicely and was accompanied by a dark chocolate and coriander bonbon.  It was great.