It was pretty exciting getting the menu. Although short and sweet, it embraced the beauty and the exquisite flavour of France (as cliched as this may sound...).
Twenty minutes later a huge potful of steaming mussels was placed in front of me and my heart quivered with excitement. What a great melange of flavours and scents, with the salty flagrance of the sea tightly stored in the delicate mussels cooked in local wine and generously sprinkled with fresh parsley on top! In Romania, where mussels are imported, the salty flavour of the ocean disappears, so you can imagine my amazement when I discovered that these refined little clams were still naturally salted. I attribute it to the beautiful surroundings, the exquisite company *love* - un homme & une femme staying overnight in the Coronation City- because these were the tastiest moules I have ever had.
The night went on with crème brûlée which for once I didn't share with my other half :) - I'm always requesting an extra spoon to take a bite of his dessert.
|delicious crème brûlée|
Taking into account that Mike had veal, a glass of white, red (maybe two) and a dessert wine each, coffee, fresh baguette on the house, and two bottles of Perrier, the bill came as a pleasant surprise: 53 euro, without the (well deserved) tip. We would have left more but we didn't have enough cash, but let's hope this positive review compensates in some way! The service was extremely prompt and friendly, and if I ever get the chance to return to Reims (for longer, I hope), Le Gaulois will be certainly on my to-visit list.
|an impressive work of Gothic art|
|a statue that gave me chills down the spine!|
Rack of Lamb: char-grilled with green beans, Dauphinois potato and lamb juice
Slow-cooked Lamb with winter vegetable ragout and gravy
Organic Fillet Steak Burger on a bed of creamed potatoes with sweet and sour onions
Crispy Silver Hill Half Duck with herb stuffing, creamed potato, red cabbage and Grand Marnier sauce.
Apple Tart Pie caramelized with home-made salted caramel ice cream.
Chocolate and Baileys Delice, rich chocolate dessert with praline base and pear sorbet.
|Mike's starter, Thai mussels|
|Sheila's grilled organic salmon cakes|
|Crispy Half Duck with red cabbage and Grand Marnier sauce|
|vintage drinks menu|
|crème brûlée - equally delicious on Irish shores|
|Bread and Butter pudding|
"There is a myth about this dish in Britain, namely that marinieres is a cream-based sauce. There is a famous French (or Belgian, depending on who you ask!) mussel dish called 'Moules a la Creme', but there is no cream in the traditional Moules a la Mariniere. This means that a huge saucepan full of moules is actually really virtuous. This leaves plenty of extra calories to spend on a nice hunk of baguette or even a side of skinny fries (otherwise known as Pommes de Terre Sautees, see page 62)."