Nestled in San Jose, California, New Almadén Historic District, LaForet stood as a beacon of French culinary excellence. As a gourmet foodie and a connoisseur of fine wines, my anticipation for their New Year's menu was tinged with excitement. Known for its exquisite cuisine and elegant pairings, LaForet promised a dining experience that would linger long in memory.
Upon entering, I was greeted by an ambiance that exuded both sophistication and warmth. The restaurant's decor, a blend of rustic charm and understated elegance, set the perfect stage for the evening's culinary journey.
Premier Course: Salade Francaise.
The first course was a Salade Francaise, a delicate ensemble of butter lettuce, marinated cucumber, and shaved radish, dressed in a mustard tarragon vinaigrette. Each bite was a revelation of freshness, the tangy vinaigrette complementing the crisp greens beautifully.
Deux Course: Ahi Tuna Crudo.
Next, the Ahi Tuna Crudo arrived. The dish was a symphony of flavors, with the citrus and ginger ponzu providing a zesty counterpoint to the rich, velvety tuna. It was a testament to the chef’s ability to balance bold flavors with subtlety.
Trois Course: Lobster Tail.
The third course featured a poached cold-water lobster tail, served with a lime beurre blanc. The lobster was cooked to perfection, its succulent flesh melting effortlessly in my mouth, while the lime beurre blanc added a bright, creamy richness that elevated the dish.
Quatre Course: Quail.
The roasted Canadian quail was next, accompanied by a huckleberry reduction. The quail, tender and flavorful, paired wonderfully with the sweet and tart notes of the huckleberry, creating a delightful contrast of flavors.
Cinq Course: Choices. Salmon poached in Chambord with a Port Wine Reduction and the Rack Of Lamb.
For the fifth course, I was torn between two tempting options: the Salmon poached in Chambord with a Port Wine Reduction and the Rack of Lamb. My wife chose the lamb, which turned out to be a culinary highlight, perfectly roasted with garlic and rosemary to a succulent medium-rare, and beautifully enhanced with its natural juices and a touch of tarragon mustard. I, on the other hand, decided on the salmon. Poached to perfection in Chambord and complemented by a rich Port Wine Reduction, the salmon was tender and flavorful. However, after tasting both, I might lean slightly towards the Rack of Lamb as the standout dish of the two.
Six Course: Dessert Choices.
The meal culminated with a choice of desserts. I chose the Souffle Grand Marnier, a light yet indulgent end to the meal. Its airy texture and subtle orange liqueur flavor were a perfect palate cleanser.
Wine Pairings.
Veuve Clicquot Brut Champagne, France NV.
Chalk Hill Sauvignon Blanc, Sonoma Coast 2022.
Duckhorn Chardonnay, Napa Valley 2021.
Flowers Pinot Noir, Sonoma Coast 2022.
Groth Chardonnay, Napa Valley 2019.
The optional wine pairing was a journey in itself. Beginning with the Veuve Clicquot Brut Champagne, each wine was meticulously chosen to complement the courses. The Chalk Hill Sauvignon Blanc was a standout with the Ahi Tuna, its crisp acidity and citrus notes harmonizing with the dish. The Duckhorn Chardonnay and Flowers Pinot Noir were equally impressive, showcasing the depth and versatility of Californian wines.
As the evening drew to a close, I reflected on the exquisite meal and the impeccable wine pairings at LaForet. Each course was a testament to the chef’s mastery of French cuisine, and the wines were a perfect accompaniment, enhancing the flavors and elevating the entire dining experience.
LaForet was more than just a meal; it was a celebration of the finest in culinary artistry, a reminder of the joys of French dining, and a benchmark for gourmet experiences.
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