It was incredible. Here’s what you missed but don’t cry…you can make reservations for next year.
It was a big night for Dilan Draper, the chef at the controls of Bistro La Persaud’s first Valentine’s Day dinner. Judging by the oohs and ahhs from neighbouring patrons, I’d say the young chef did the restaurant proud. The dishes were beautifully executed and paired with luscious wines; the restaurant itself was an amniotic, elegant space: all white linens, red glass votive candles, subtle lighting and dark wood.
The meal started with braised boar bacon and a glass of French sparkling wine. Its a well-known fact that bacon plus wine is the sure way to any man’s (or woman’s) heart. The night was off to a great start. The bite-sized cube of boar bacon (Irving Farms) was tender on the inside, crispy on the outside and drizzled with a sinful truffle infused honey. I swore I would leave the camera in my purse and just eat for once, but when the second course came, I caved.
Candied Arctic Char
Third course: a gorgeous, velvety roasted sunchoke soup that was poured over a morel mushroom and a roasted duck heart. For a moment I forgot I was in Edmonton as my mind drifted back to warm Parisienne nights and small cafes in la Rive Gauche. Sigh.
Roasted Sunchoke Velouté
A prosecco sorbet perched upon a toasted meringue was served to cleanse the palate in preparation for the entree.
Two entrees were on offer: a succulent portion of lobster rested in a tobiko beurre blanc and was served with macerated honeydew, micro amaranth and miniature croquettes;
Poached Lobster
The roasted veal tenderloin was served with a parsnip and rosewater puree, croquettes and a rapini butter. Tender, delicately seasoned veal with the creamy puree and crunchy croquettes.
Roasted Veal Tenderloin
Dessert was a selection of a torte-style stack of rich valrhona chocolate along with a strawberry compote and Dilan’s molecular gastronomic creation of raspberry caviar. The guy is brave and creative, and I love him for it. The dessert was paired with Licor Beirao, a deceptively smooth Portuguese liquor rife with flavours of orange and sweet herbs.
Marquise au Chocolat
Licor Beirao
This set menu was surprisingly filling given the small portions but we left Bistro La Persaud completely sated once again. The price was on par with any set menu dinner I’ve had at Las Vegas’ finest restaurants and the food was better than many. Bistro La Persaud is definitely a gem in our capital city’s crown.
Sounds divine – what happened to the chef Chris F wrote about at the soft opening. Was he only setting up the menu?
🙂
Valerie
Valerie…
The bistro has one dynamic duo in these two chefs. Dilan is the hands-on chef at the Bistro and Emmanuel David is the Corporate Chef in charge of the catering division although you will see him at work in the Bistro often.
Wow, what an amazing meal! You’re right – we’ll be making reservations next year!
We’ve gone to BLP a few times now Marianne, and each time was great; I really like what they do here. I can see this becoming my “go to” restaurant in the city.