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Archive for French

Parisian Pasjoli

Mar02

Restaurant: Pasjoli

Location: 2732 Main St, Santa Monica, CA 90405. (424) 330-0020

Date: January 15, 2020

Cuisine: Bistro French

Rating: Really good

_

Pasjoli is an elevated French bistro from award-winning chef Dave Beran. The restaurant pays homage to French cuisine utilizing the bounty of produce available in Southern California. Dave Beran is the guy behind Dialogue, which I didn’t love on my single visit (but I do need to try again). In any case, looking at the photos of Pasjoli (before I went) it looked very good: straight up but precise rich French cooking.

7U1A5611
It’s located on Main Street, on the Venice end of Santa Monica. Rooted in classic French cuisine and inspired by the Parisian markets, Pasjoli reflects Beran’s thoughtful cooking style, showcasing his creative touches on bistro fare.
7U1A5613
The front has been built out in a very Parisian style.
7U1A5614-Pano
The interior is Bistro crossed with LA contemporary.
7U1A5767-Pano
Quite attractive though.
7U1A5619
Le menu.
7U1A5617
From my cellar: 2002 Billecart-Salmon Champagne Cuvée Nicolas-François Billecart. VM 94. The 2002 Cuvée Nicolas François Billecart comes across as rich, powerful and opulent. This latest release of the 2002 was disgorged in July 2015 and finished with a Chardonnay-based liqueur whereas the previous release, disgorged in May 2014, was finished with a Pinot Noir-based liqueur. This is a distinctly vinous, almost shockingly raw, visceral Champagne from Billecart-Salmon. There is no shortage of volume or intensity, that is for sure. Stylistically, this year’s release inhabits a whole other world relative to last year’s release. Dosage is 4 grams per liter. (Drink between 2018-2042)
7U1A5621
Salade d’endives. black walnut, grapefruit, comté. Classic French endive salad with a newer presentation.
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Ragoût d’oignons caramélisés. caramelized onion, gruyère, pâte brisée. Nice and rich, like a cheese onion mousse. Sort of a reconfigured onion soup — sort of.
7U1A5634
Crabe et chou-fleur. blue crab, cauliflower cream, sorrel. Great “salad”. Bright flavors and lots of clean crabby taste.
7U1A5653
Quenelle. scallop, caviar beurre blanc. Not your classic quenelle (the omelet-like log in lobster bisque sauce), this was a buttery feathery light mousse with lots of caviar. Nice balance of butter and briney fish eggs.
7U1A5618
From my cellar: 1999 Domaine / Maison Vincent Girardin Charmes-Chambertin. VM 92+. Bright, saturated ruby. Vibrant aromas of blackberry and violet. Powerful but juicy and not at all heavy. A wonderfully fresh wine of terrific verve. Still tight on the firmly tannic back end. Quite fine, though.
7U1A5706
Truite amandine. rainbow trout, smoked roe, French beans.
7U1A5726
Cauliflower.
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Homard vol-au-vent. lobster, melted leeks, sauce béarnaise. Super rich, but fabulous. Lobster, pastry, shellfish sauce. What’s not to love?
7U1A5659

Canard à la Rouennaise à la presse (Escoffier 3476). whole roast duck, salad of salanova lettuce and duck leg, gratin dauphinois
for two (available by pre-order only).

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The duck comes out on its bed of rosemary and they first cut off the breasts.
7U1A5661
Tools.
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It’s semi-raw, as the breasts will be finished back in the kitchen.
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The carcass is chopped up and…
7U1A5669
Goes in the “torture device press.”
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Seen here.
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The “jus” (blood and drippings) is then pressed out and combined with wine, cognac, etc and cooked into a sauce.
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Duck breast meat returning from the kitchen looking perfect.

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Avec le jus. About as good a European/French style duck breast as I’ve had. Not as good as a great Peking duck, but what is?
7U1A5690
You can see the fat / flavor emulsion here.
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Gratin dauphinois. These were basically perfect potatoes layered with dairy. Really delicious.
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Salad of salanova lettuce and duck leg. Delicious salad.
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Each duck has it’s own unique numbered card.
7U1A5728
The dessert menu.
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Soufflé au chocolat. Bitter chocolate, vanilla ice cream.

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Chocolate sauce to go in the soufflé.
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Sauce on its way in. Very good classic soufflé.
7U1A5737
Vanilla ice cream.

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Tarte au fruit de la passion. Green chartreuse cream. Delicious with an intense passionfruit flavor.

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Riz au lait. Rice pudding, 8-hour roasted pineapple, rum. Spectacular creamy rice pudding nicely complemented by the pineapple and caramel/rum sauce.
7U1A5761
Caramel rum sauce for the rice pudding.
7U1A5766
The check came in this cute book. Service was all built into the prices.

I really liked everything about Pasjoli. It’s not cheap, but it felt worth it. The decor is elegant/updated. The service was very friendly and efficient. Food was extremely on point. Updated French bistro fare, so nothing felt dated. Great flavors. It’s very rich. If you like “light” this probably isn’t your cup of jus.

For more LA dining reviews click here.

By: agavin
Comments (0)
Posted in: Food
Tagged as: Bistro, Dave Beran, duck, French, Pasjoli, Pressed duck, Santa Monica

Food as Art: Sam’s by the Beach

Nov09

Restaurant: Sam’s by the Beach [1, 2, 3]

Location: 108 W. Channel Rd.(PCH)Santa Monica, CA 90402. 310-230-9100

Date: Nov 7, 2010

Cuisine: Cal French International

Rating: Stellar food and unparalleled service.

ANY CHARACTER HERE

We’ve been regulars at Sam’s for about a decade and it never disappoints. First of all, Sam himself is perhaps the friendliest and most hospital restauranteur in the city. I was impressed when I first went there a single time in 1999, and then about two years later returned. He not only remembered me, but exactly what I’d ordered. Sam is originally from Syria, but his cooking could loosely be called French. However, this isn’t traditional old-fashioned French, but blends a very modern palette of flavors in a particular way that can only be called Californian. There are Syrian influences, but also Japanese, and other more eclectic tastes. A lot of seasonal and other high quality ingredients are used, and through and though, there is the balanced touch of a very refined chef. The place itself is small and quirky, with a charming intimacy. We bring our two year old, who is treated like a prince, but it’s also suitable for an elegant yet intimate occasion.

The space, quiet at 5pm sharp avec toddler. But the time we left an hour and change later it was full.

From my cellar comes the Caymus 1992. Parker gives it an 89 (which seems too low). Right now, it’s matured into a fantastic bordeaux-like wine, although with a tiny touch of bitterness on the finish. “Caymus has one of the most enviable track records of any California winery. Having followed their Cabernet Sauvignons since the early seventies, I find it remarkable that this winery has never gone through a slump. Not many wineries, anywhere in the world, can match the Wagner family’s consistent record of success. The 1992 Cabernet Sauvignon exhibits gobs of toasty oak and cassis fruit in a ripe, opulent, full-bodied, round, generous style that is ideal for drinking over the next decade.”

Le menu de jour.

Sam has very good bread, served with an olive-oil sesame dip.

Our 2 year-old got a special course of penne pomodoro. Not the house specialty, but better than he required.

A seasonal butternut squash soup, chunky style, with olives.

“Roasted beet salad, mixed with onions, tomato in aged balsamic dressing, with Feta Cheese croquet.”

“Grilled Japanese Calamari, strips of Calamari grilled with green onions and dry spices served with Mediterranean cous-cous.” The squid was tender, and flavored with a very exotic palette of eastern spices. The cous-cous had a bit of fire to it.

Special risotto with pear and pomegranates, topped with fresh Santa Barara Uni (Sea Urchin). I love this dish. The risotto itself is not made with a lot of butter like a standalone Italian risotto, but when paired with the richness of the Uni and the sweetness of the fruit is lovely. One of the best “western style” Uni dishes I’ve had.

Special “pumpkin mouse” ravioli in a cream, butter, and sage sauce.

“Lamb Chorizo Risotto, Carnaroli rice prepared with lamb sausage, fresh spinach, feta cheese, in meyer lemon broth.” This isn’t your typical Italian Risotto either, but it’s spectacular, and much lighter. There is a lovely tang from the lemon, and the sharp goat cheese, and the sausage is to die for.

Special rack of Lamb in a dijon mustard vinaigrette. The lamb was tender. The sauce has a fantastic vinegary tone, bright with the mustard, but not overpowering. I had to sop it up with bread afterward. Served with various vegetables and ratatouille.

Sam makes spectacular traditional French desserts. These profiteroles are perfect, modernized only by the substitution of ginger ice cream.

His creme brulee is straight up traditional, and it’s the second best I’ve ever had in the world (there was this one in Avignon…).

My personal favorite, the bread pudding. Topped with a creme anglais, it is warm, rich, and soft, with a chocolate botom.

Peak down at that goodness!

Year after year Sam keeps us coming back with a winning combination of personal service, and a unique style of very high quality cooking.

A second review of Sam’s can be found here.

Related posts:

  1. Food as Art: Melisse
  2. Food as Art: Ludobites 6.0
  3. Food as Art: Bistro LQ
  4. Food as Art: Capo
  5. Food as Art: The Bazaar
By: agavin
Comments (6)
Posted in: Food
Tagged as: Cabernet Sauvignon, California, Carnaroli, Caymus Vineyards, Dessert, Feta, Food, French, Restaurant, reviews, Sam's by the Beach, Sea urchin, Squid, Syria, Syrian, Wine
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