Orsay Dessert Foodie Adventure

My friend Jess invited me to a “Dessert Foodie Adventure” at Restaurant Orsay.  It was fun, but I do have to say, a bit overwhelming to the palate with all of the sugar by the end of the night.  And there were wine pairings! The pairings were very thoughtful.  Some of the dishes I loved and some I think suffered from being made earlier in the day.  I believe a few of these actually are on the menu so I’ll share some pics and my thoughts on the dishes.

Course 1: Foie gras macarons with a sour cherry gastrique

Course 1: Foie gras macarons with a sour cherry gastrique
Course 1: Foie gras macarons with a sour cherry gastrique

First course started off with a bang! I love the foie gras mousse at Orsay and this one paired nicely with the sweet and tangy sour cherry gastrique. Felt like a meaty play on PB&J. Delish!

Course 2: Apple tarte tatin with brown butter ice cream

Apple Tart Tatin
Apple Tart Tatin

Second Course was also a home run.  The apple wasn’t too soft and the brown butter ice cream was creamy and divine!

Course 3: Lemon crepes with blueberry compote and lemon thyme syrup

Course 3: Lemon crepes with blueberry compote and lemon thyme syrup
Course 3: Lemon crepes with blueberry compote and lemon thyme syrup

Unfortunately, here’s where things started to go downhill.  I’m not a huge lemon fan but that was not my problem.  The crepes must have been made en masse which I believe resulted in overly thick, dry, and chewy crepes. The lemon creme inside was tasty but this definitely wasn’t my favorite.

Course 4: Lavender brûlée served on wonuts with Tahitian vanilla anglaise

Course 4: Lavender brulee served on wonuts with Tahitian vanilla anglaise
Course 4: Lavender brulee served on wonuts with Tahitian vanilla anglaise

I wanted to like this one, I really did! These were my least favorite of the night. The “wonut” was a fried waffle. Sounds delicious, right? Sadly, wrong.  They must have been done earlier in the day and were tough and chewy. This whole dish was just cloyingly sweet too.  And to add insult to injury, there was cotton candy too! I appreciate the idea though…

Course 5: Valrhona dulcey cheesecake with bacon caramel and hazelnut croquant and lamb pancetta

Course 5: Valrhona dulcey cheesecake with bacon caramel and hazelnut croquant and lamb pancetta.
Course 5: Valrhona dulcey cheesecake with bacon caramel and hazelnut croquant and lamb pancetta.

A much needed salty reprieve came with this course!  I could eat pounds of that lamb pancetta – if someone would make it for me!  Cheesecake was nice and creamy too. Very well balanced course.  It did feel a little heavy but I think by the time we got to course number five, anything would have felt that way!

And finally….

Course 6: Tiramisu infused with 66% shaved chocolate, Marsala, and Madeira

Course 6: Tiramisu infused with 66% shaved chocolate, Marsala, and Madeira.
Course 6: Tiramisu infused with 66% shaved chocolate, Marsala, and Madeira.

An appropriate ending to the night.  It was a nice tiramisu but I don’t remember anything specific that stood out in this one.

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