The friendly wait staff at Le Creole brought out the wild salmon crudo for our first course after being seated in the spacious dining room. The plentiful slices of wild Atlantic salmon were topped with a salad of arugula, red onion, crispy capers, and white truffle salt. Though the salad provided a whole meal of food, I can't complain about large portion sizes! Plus, everything tasted so well balanced and flavored that I couldn't stop tasting... then tasting again. The raw salmon had an ideal texture and the truffle salt provided just the right amount of flavor to compliment the dish rather than overpower it.
The "bayou to nest" dish featured tempura battered and fried soft shell crawfish along with a roasted squab with patty pan squash and baby zucchini. Another dish with plenty to eat, I tried my hardest to take the whole thing down. Squab is a decent sized pigeon for one person, but I enjoyed the presentation of the entire bird on the plate. It had a sweet sauce along with it that actually worked quite well. And the soft shell crawfish were amazingly unique and delightful.
The meal ended with a mousse tuille duo conjured up by Le Creole's pastry chef. The plate came with a Ponchatoula strawberry mousse along with a dark chocolate-espresso mousse. The mousse duo dish provided a great way to end the stomach-stuffing meal. They were light and refreshing enough to still enjoy them despite having very limited gastronomic real estate for them to go.
The dinner as a whole lived up to all expectations. I'd like to congratulate Chef Ryan Andre and manager Clark Ellis on the phenomenal event hosting and the meal. Also props to Myrna Arroyo for the wine pairings! Though not mentioned much here, the wines were all exquisite and wonderfully paired with the cuisine. I'd be happy to go to any tag-team dinner like this again. Not to mention, I really enjoy two businesses in the food and drink world coming together to support and promote each other. Nothing like some good collaboration! Cheers!
|Salmon, Arugula, Red Onions, Capers, Truffle Salt|
|Rabbit Liver Bruschetta with Spicy Tomato Jam, Rabbit Boudin Gallette, Pickled Watermelon|
|Tempura Soft Shell Crawfish, Roasted Squab, Squash, Zucchini|
|Chocolate Espresso Mousse, Ponchatoula Strawberry Mousse|