jin loves to eat: Champetre ♥ ♥ ♥

Wednesday, June 22, 2011

Champetre ♥ ♥ ♥

And finally, after 3x years, Achi Donna, my cousin who is consistently one of the top performing agents at Sunlife, who gets to travel every year to far far away places I could only dream of, decides to buy her first ever LV wallet.

Yes.

After 3x years.

This milestone calls for a special celebration.

And in our family, we celebrate by eating!

I was a bit sad when Je Suis Gourmand closed down last year, and could not be happier when it reopens as Champetre.

Champetre means “country.” And that is exactly what the restaurant makes you feel. As I enter the cheery and cozy bistro, I feel as if I’ve stepped into a French country home. And because I am feeling at home, I eat like I eat at home. Without restraint and self-control.

Warm bread

Gratinated French Onion Soup – one spoonful and you can right away imagine the ridiculous amount of time the chef spent to create this heartwarming bowl of onion soup. The natural sweetness of the caramelized onions plus the mild saltiness and gooeyness of the cheese make this bowl a bowl of the purest form of love.

Pan Seared Foie Gras with Honey Balsamic Sauce and Salad – ever since Leslie told me
Chef Marc Aubry makes the best pan seared foie gras, I have been dying to get a taste of it. And yes, I am happy to announce that it is every bit as rich and sinful as Leslie promised. Personally though, I like my foie gras a bit crisp on the outside and not swimming in sauce. My foie gras-loving heart still belongs to Antonio’s.

Butter Seared US Blank Angus Onglet with Roasted Shallots, Fries and Salad – when I go to a restaurant and cannot decide on what to order I just ask the chef what his favorite is. And this onglet is Chef Marc’s favorite. One bite and I totally understand why. This cut of beef is extremely flavorful, it’s gamey and a bit chewy but in all the good ways.
I wipe out my plate in no time.

Coq Au Vin – Achi Donna orders the special of the day, chicken cooked lovingly in wine, lardons, mushrooms, garlic and potatoes. The gamey chicken is so tender it falls off its bones into the rich and decadent stew with the slightest pressure of my fork. Yes, MY fork.
I find myself digging in and digging in Achi Donna’s bowl. Good thing she is busy moving things into her new wallet to notice half of her food is already gone.