We have wanted to visit his restaurant since 2010 and finally in June I called to see if I could get a surprise reservation for our anniversary. There was one table for two persons available in two and a half weeks after our anniversary and I quickly jumped on it!
It was as if we were finally tasting what the judges were raving about. Each plate was individual in its personality, yet the six course tasting menu flowed seamlessly. Pierre has a very disciplined hand and lets his ingredients mix and explode in your mouth. The soup course was completely indicative of this. It was presented at a slightly less than room temperature freshness. There were a lot of different flavors that could have each bullied their way to dominate the mix, but they all stayed at a level that caused you to let the soup linger on your palate searching each one of them out to the spotlight with the creaminess to soften their arrivals.
The ultimate indicator of Chef Augé's talent was the Black Angus Beef course. Without even taking a bite of any of the wonderful sauce - just the beef alone - the multitudes of flavors from the grilling process that he was able to harness were amazing. I actually - for the first time - accepted Mike's pronouncement that this was THE best piece of meat he had ever eaten!!
Chef Augé's staff members are very down to earth and personable. The dining room was overflowing with families with children. A bustling comfortable fun restaurant. The sous chef and prep cooks are relaxed and friendly. The menu and wine prices are very decently set so that it could be more than just a special occasion restaurant. Very different in atmosphere from the starred restaurants that we have been so very lucky to try. Bravo Pierre Augé and please (!!!) continue as such!! We hope to become repeat customers!!
|Beautiful Indoor/Outdoor Kitchen|
|Pierre's Second Place and Champion Top Chef Knives!|
|The Humble Chef|
|Amuse Bouche of Crab, Caviar and Patate Doux|
|La Soupe...d'Ail, Girolles, Oeuf, et ses ingredients secrèts!!|
|Carpaccio de Canard, Glace de Moutarde à l'Ancienne et Noix|
|Cabillaud Sauce Ricard et ses Cacahuètes|
|Black Angus avec sa Fougasse|
|Les Fromages - Tomme de Brebis, Tomme de Vache et Chevre avec ses gelées Piment d'Espelette et Cerise Noire|
|Glace de Yaourt avec Coulis de Fraise|
|Tarte Citron avec une Base de Speculoos, Sorbet de Basilic, Gelée de Citron|
|J'ai bien mangé!!! Merci, Chef!!!|