In the heart of San Jose, California, lies Papillon, a French culinary haven that promises an enchanting dining experience. As a seasoned gourmet foodie and wine connoisseur, my expectations were high as I entered this esteemed restaurant, known for its sophisticated ambience and exquisite cuisine.
The evening's agenda was a four-course menu, thoughtfully pre-fixed and paired with a selection of fine wines. Upon arrival, the atmosphere of Papillon enveloped me in elegance. The dim lighting, soft music, and tastefully classic decor set a tone of refined comfort. My culinary adventure began with a glass of sparkling rosé N/V Roederer Estate from Anderson Valley, a vibrant and refreshing start that hinted at the gastronomic delights to follow.
First Course: Dungeness Crab Souffle.
The first course was a Dungeness Crab Souffle, an exquisite combination of delicate crab meat, infused with the subtle notes of lemon and saffron, and crowned with a touch of caviar. The souffle was light yet flavorful, each bite melting in my mouth and leaving a lingering taste of the sea.
Second Course: Kampachi Tartare.
Next, the Kampachi Tartare graced my palate. This dish was a masterpiece of flavours and textures, with the fresh, clean taste of the kampachi complemented by the zesty lemongrass and tangy tamarind. The avocado sorbet added a unique, creamy coolness that balanced the dish wonderfully.
Third Course: Soups.
Then came a choice of soups: the Butternut Squash Soup with Pumpkin Seed Granola and the Truffle Parsnip Soup with Duck Royale. The butternut squash soup was a velvety delight, its sweetness enhanced by the crunchy granola, while the truffle parsnip soup was a rich, earthy concoction that harmonized perfectly with the succulent duck.
Main Course: Choices. Roasted Duck Breast and Pave of Leg, and Loin of Veal.
I was presented with two options for the main course: Roasted Duck Breast and Pave of Leg, and Loin of Veal. The duck, served with Vincotto Jus, stuffed morels, and black forbidden rice, was a dish of complex flavours and textures. The veal, accompanied by chanterelles, shallot boudin blanc, and sweetbread fritter, was tender and rich, each component adding depth to the dish.
Each course was paired with a carefully selected wine, enhancing the flavours of the dishes. The Chorey les Beaune Villes Vignes from Michael Gay and Fils was a particularly memorable pairing, its robust yet balanced profile complementing the richness of the main courses.
Dessert:
The meal concluded with desserts – the Gateau Basque with poached apples and almond streusel, and the Chocolate Terrine with chocolate genoise, Marcona almond, and olive oil. The Gateau Basque was a delightful blend of textures and flavours, while the chocolate terrine was a decadent end to an exquisite meal.
Chorey les Beaune Villes Vignes, Michael Gay and Fils 2018, Pinot Noir Wine Tasting Note:
Appearance: The 2018 Chorey les Beaune Villes Vignes from Michael Gay and Fils presents a captivating ruby-red hue, a classic representation of Pinot Noir. The wine's clarity and brightness in the glass hint at its purity and finesse.
Nose: On the nose, this Pinot Noir unfolds with a sophisticated and aromatic bouquet. Initial notes of ripe red cherries and strawberries emerge, elegantly mingled with subtle undertones of earth and spice. As the wine breathes, nuances of dried herbs and a hint of oak lend complexity and depth to the overall aromatic profile.
Palate: The palate is greeted with a harmonious blend of red fruit flavours that mirror the nose – predominantly cherries and strawberries. The wine's medium body is perfectly balanced with a refined structure, showcasing the typical elegance of a well-crafted Burgundy Pinot Noir. The integration of tannins is seamless, providing a silky texture that complements the fruit-forward character of the wine.
Midpalate: Transitioning into the midpalate, the wine reveals layers of complexity. Delicate floral notes, along with a touch of earthiness and minerality, add to the wine's sophistication. There's a subtle interplay between the fruit flavours and the more savoury, earthy elements, creating a captivating tasting experience.
Finish: The finish is long, smooth, and remarkably elegant. It leaves a lasting impression of the delicate red fruit flavours, combined with a refined earthiness and a hint of spice from the oak ageing. The acidity is well-balanced, ensuring that the wine remains fresh and inviting to the last sip.
Overall: The 2018 Chorey les Beaune Villes Vignes from Michael Gay and Fils is a testament to the art of Burgundy winemaking. This Pinot Noir stands out for its elegance, complexity, and impeccable balance. It is a wine that is enjoyable now but also possesses the potential for aeging gracefully. Ideal for pairing with a range of dishes, from poultry to light meat and even earthy vegetarian cuisine, this wine is a versatile and exquisite choice for any discerning wine lover.
My visit to Papillon was more than just a dinner; it was a journey through the nuances of French cuisine, each course a testament to the chef's artistry and the sommelier's expertise. As I left the restaurant, I carried with me the memory of a dining experience that was both luxurious and deeply satisfying, a reminder of the joys of fine dining.
Menu. DINNER MENU. January, 2024. Prix Fixe: Three Courses $120, Four Courses $140.
(See Tasting Menu Here)
First Course
Stinging Nettle Agnolotti with Burgundy Snails, Caramelized Fennel, and Tarragon
Dungeness Crab Souffle with lemon, Saffron, and Caviar
Kanpachi Tartare with Lemongrass, Tamarind, and Avocado Sorbet
Chilled Beet and Puff Pastry Tart with Goat Cheese Sabayon and Pistachio Oil
Glazed Eggplant with Sweet Miso and Pickled Gooseberries
Slow Poached Lobster with Braised Leeks, Sauce Maltaise, and Blood Orange...$10 supplement
Soup and Salad
Butternut Squash Soup with Pumpkin Seed Granola
Truffle Parsnip Soup with Duck Royale
Baby Lettuce Salad with Figs, Toasted Fromage Blanc, and Hazelnut Vinaigrette
Heirloom Tomatoes with Polenta Croutons, Jersey Ricotta, Olive Caramel, and Basil
Main Course
Toasted Couscous 'Risotto' with Grilled Asparagus, Leeks, and Tomato Confit
Roasted Chilean Sea Bass with Chive Beurre Blanc, Pickled Shimeji Mushrooms, and Potato Mille-Feuille
Herb-crusted Alaskan Halibut with Dill, Cherry Tomatoes, and Leek Bread Pudding
Roasted Duck Breast and Pave of Leg with Vincotto Jus, Stuffed Morels, and Black Forbidden Rice
Loin of Veal with Golden Chanterelles, Shallot Boudin Blanc, and Sweetbread Fritter
Grilled Beef Tenderloin with Marrow Emulsion, Roasted Plum, Matsutake Mushroom, and Potato Gratin
Grilled Rack of Lamb with Pomegranate Jus and Yam Timbale...$15 supplement
Dessert
Artisan Cheese, Domestic and Imported...$5 supplement
Chocolate Terrine with Chocolate Genoise, Marcona Almond, and Olive Oil
Peach Clafoutis with Vanilla Cremeaux and Creme Anglaise
Chocolate Marjolaine with Pistachio, Caramel Ganache, and Praline Butterscotch
Gateau Basque with Poached Apples and Almond Streusel
Soufflé Grand Marnier with Fresh Berries and Grand Marnier Cream...$5 supplement
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