L’ardoise – Argent sur Sauldre – France
Gribiche at nuts. Not nuts !
In Sologne, the calf’s head is one of the essential of many restaurants. Then everyone has to find originality of preparation.
At L’ardoise, it is in the form of a breaded crunch. As can be seen in the picture, breadcrumbs could have undergone 2/3 minutes of cooking less but the taste was not altered and remained interesting.
If the accompanying potato potatoes were nice, the blue Bergerac deserved to be a little more fried or could have been mashed.
The originality came from a beautiful Gribiche sauce partly mounted with walnut oil which gave an excellent flavor. I regularly make emulsified sauces with different products (morel oil or blackcurrant mustard for example) and I keep the idea for a Gribiche.
The other dish of the lunch was a fillet of cod with asian touch, broth with ginger and fennel. There is also a well balanced mixture of tastes. Well cooked fish.
The foie gras lacked a bit of power and was a bit sticky to the palate.
The pumpkin cappuccino was good but the mushroom fungus was too liquid. The blend probably not cold enough when exit the siphon.
Original dessert with a velvety parsnip. Good taste but a little floury texture. A little more mixer and a passage in strainer stamen would have solved this problem. But it is more job, I know.
Progress on cleanliness: a glass on the table should never have been there and the jug of water deserves a good shot of coarse salt / white vinegar. Sorry but one less point; it’s part of the basics.
L’ardoise Carafe of water deserving cleaning
Date of the visite: 2017 December
Tel: 00 33 9 86 72 59 99
Addrese: 1 rue nationale 18410 Argent-sur-Sauldre