Restaurant Saisons, Marseille, 3/21/19

exterior
exterior

Restaurant Saisons has about 8 tables in the main dining room, 2 seats in front of the kitchen window and a party room upstairs.  In the dining room there is a large window to the kitchen and a good-sized bar which is just for service not seating.  The front room or entry has some seats for waiting and a reception station along with the window to the street.  Modern music plays in the background but a number of sound dampening panels on the ceiling keep the noise level down.  The room has a modern look reinforced with the small tables of polished light wood and the concrete floor.   The menu offered 2 surprise tasting options and a small a la carte menu.  We chose the smaller 5 course menu.  For a one star Michelin restaurant the meal’s pacing was not even, with a slow down after the first two courses, like the kitchen wanted the whole room to catch up and be on the same course.  Service was friendly and helpful.  

interior
interior
interior
interior
interior
interior
interior
interior
interior
interior (window to stairs)
table set up
table set up
Frankie shared the restaurant details
Frankie shared the restaurant details
menu cover
menu cover
menu 1
menu 1
menu 2
menu 2
menu 3
menu 3

 

A set of amuse bouche started the meal.  Gougeres were topped with a thin slice of ham.  Their nice crisp exterior had enough cheese flavor to balance the ham.  They were nice.  A beet ball was cool and in a nice crust.  They were tart but good.  A cheese chunk had been coated and fried.  They were to be dipped in oil in the well of the log.  They were tender and creamy.  Good.

amuse bouche
amuse bouche
closer
fried cheese
closer
gougere with ham
closer
beet ball
Frankie and their named water
Frankie and their named water

 

The first course was green asparagus in an asparagus velouté.  It was cool and something in it was crunchy, like a seed but not round.  The asparagus in the bowl had been lightly blanched or it was exceptionally fresh and raw.  It was tender with good flavor.  The dish was light and lovely.

presentation
presentation
aparagus velouté
green asparagus in an asparagus velouté
closer
closer
interesting light fixtures
interesting light fixtures
Frankie was mezmorized with the wall paper
Frankie was mesmerized with the wall paper

 

Bread service was a selection of cut pieces including foccacia, crisps and a wheat bread.  The interesting wood bread plate had its own well to hold your olive oil.  The breads were all tasty and fresh.

bread selection
bread selection
Frankie wanted some bread
Frankie wanted some bread
wine
wine front
wine back
wine back

 

The second course was a brill tartar with creamed apple, radish, kumquat and lemon.  The meat was well seasoned and the vegetables were dressed with oil.  The applesauce worked well with the tartar and the kumquat was really tart but good.  The different colors of radish were crisp with none of the heat that sometimes comes with raw radish.   It was good.

brill tartar with apple
brill tartar with apple
closer
closer
turned
turned
underneath
underneath
peek in the kitchen
peek into the kitchen
Frankie made a friend
Frankie made a friend

 

Sardinian pasta was topped with lemon rind.  A fregola pasta risotto was a fun bowl of al dente pasta balls with a number of different mushrooms and carrots.  It was served nicely runny and was very tasty.

Sardinia pasta
Sardinian pasta
closer
closer
detail
detail
Frankie climbed the bottle tree
Frankie climbed the bottle treee

 

The last savory course was monkfish topped with shallot, orange and crabmeat in a fish “bouillabaisse” sauce.  The fish was nicely cooked and mild in flavor and thus didn’t overpower the mild sweet crab shreds.  The broth did taste like a bouillabaisse and made an interesting illusion.  They also brought a Noilly sauce that was buttery and creamy with breadcrumbs and olive oil.  It was good with the dish but also with the breads.

presentation
presentation
Monkfish
Monkfish
sauce
sauce
closer
closer
closer
closer
from side
from side
Frankie got sauce on her nose
Frankie got some sauce on her nose

 

Dessert was a chocolate ganache, chocolate baba au rhum and white chocolate ganache with nuts.  A syrup of whisky, coffee and vanilla sat underneath all.  The crispy bit of sugar and nuts was quite good and the babas properly soaked up all the liquid.  It was a larger grouping of things than I normally would like but they all went together well.  It was good.

presentation
presentation
chocolate dessert
chocolate dessert
closer
closer
turned
turned
inside
inside

 

Italian biscuits were the last treats.  Flakey with sugar on top, the blond buttery one was the better of the two.  The other was a chocolate chip cake that was more oily and spongy.  Not too sweet with a weird texture.

final treats
final treats
closer
closer
closer
closer
inside
inside
Frankie wanted a coffee
Frankie wanted a coffee

 

 

 

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