Overall CID rating 3.75 out of 5
Thumbs Up: value for the dollar, service
Thumbs Down: the trout
Recommendations: Try the $39.95 Five Course Prix-Fixe Menu for the best value. The menu does change often so check out the website for the latest L’Ecole has to offer.
“CID Highlight” – Passion Fruit Baked Alaska: CID Rating 4.5 out of 5
Omelette Norvegienne aux fruit de la passion
I have had baked alaska on several occassions but this by far is the tastiest interpretation I’ve had. The torched cream, frozen passion fruit filling and crust was perfectly layered for every satisfying bite.
Smoked Salmon with a Cucumber and Tomato Stuffing: CID Rating 3 out of 5
It was meant to be a small bite to wet our appetites but this dish did not serve its purpose. The smokiness in the salmon needed to be kicked up a notch. The cucumber and tomato stuffing should’ve had a cooling effect but was muffled by the heavy cream or mayo holding it together. The pea-pod concoction sitting at the bottom was soft and added no texture at all to the dish. The entire dish was a plate of mush. The pea-pod layer should have been thinner and crispy to add texture.
Bay Scallop Ceviche with Caviar: CID Rating 3.75 out of 5
Petoncle Cru et Marinee au Caviar
Though this dish was tasty, it was a spin on the traditional ceviche which left my dining partner disappointed. The scallop lacked the fresh, citrus flavor that all ceviche dishes must have. As for me, I enjoyed the dish very much because of the flavorful and creamy arugula/spinach puree.
Salade Niçoise Au Thon Frais: CID Rating 3.5 out of 5
I have never been a fan of nicoise whether it’s made to perfection or not. But I do know that the tuna was extremely under-seasoned. Because of this, the tuna actually brought the rating of the dish down. It would’ve been sufficient without the tuna at all.
Gazpacho Soup: CID Rating 3 out of 5
Aw, cold soup. What can I say? If it’s cold, I like it in small portions and not too tart. That goes for anything including soup. This dish was well spiced but a little too tart for my taste.
Trout with Horseradish Crust Baby Bok Choy and Curried Mussel Broth: CID Rating 2 out of 5
Truite avec sa Croute de Raifort Petit Bok Choy, jus de Moule aux Curry
The trout did not hold it’s texture well and was again under-seasoned or should I say flavorless. There was an extreme disconnect between all the ingredients in this dish. The only harmony found in this dish between the trout, the bok choy, and the mussels was that all three ingredients screamed together for attention. Individually, each ingredient wasn’t good either. I missed the curry all together. Where was it?
Salmon on a Bed of Spring Pea Risotto: CID Rating 4.25 out of 5
Filet de Saumon sur un Lit de Risotto aux Petits Pois
This was a great salmon dish. All the ingredients worked wonderfully together, giving one another a boost of flavor in each bite. The salmon was cooked to perfection with a light flaky texture and the skin was crispy and seasoned very well. Most times when I order risotto, you get some rice grains that are under-cooked and hard. The spring pea risotto had a great consistency, not too mushy and no hard rice grains at all. To add to the complexity in flavor, there were a few leaves of garnish sitting atop the salmon. I honestly have not had anything like it. But it was a great addition being both minty and peppery in flavor.
Seared Duck Breast and Braised Duck Thigh with Rhubarb: CID Rating 4.25 out of 5
Suprême de Canard Poêlé et Cuisse Braisée à la Rhubarbe
I’m a big fan of duck and curried rice. So you know this dish blew me away. Braised is usually not the way I go since usually the meats end up to be stringy and chewy but the thigh was soft while still maintaining it’s texture. It wasn’t under-cooked either which is what I usually get at other establishments. The curried rice was a great addition in flavor and spice. So why the 4.25 rating? The other pairing, the mango, wasn’t ripe. It was a bit sour actually. A sweet sauce would’ve escalated this dish to a 4.5 or 4.75.
Hanger Steak wth Red Wine and Shallot Sauce: CID Rating 4.25 out of 5
Onglet Grillé, Sauce au Vin Rouge et Échalotes
What can say? I like my steak medium rare. The portion was abundant. The fried fingerling potatoes were light and crispy. The sauce was delicious. The doggy bag never made it to the next day.
Digestive Salad: CID Rating 5 out of 5
This little segway was simple, light and tasty. The passion fruit sorbet was amazing and the slice of cheddar was moist and well-aged.
Beaumes de Venise Cake with Blueberry Compote and Olive Oil Ice Cream: CID Rating 2.5 out of 5
Gateau aux Beaumes de Venise et Myryille, Glace a l’huile d’olive
The cake was dry, too sweet and tasted like day-old bread. The olive oil ice cream did not wow me with it’s evaporating consistency. It was buttery and light with a hint of sweetness. Which paired in another dish may be spectacular but the dish already desperately lacked a wet ingredient.