On this Tuesday night I didn’t know how lucky I was.

La Folie, was celebrating it’s 21st birthday, thanks to the passion of Chef Roland Passot! For this event and also to help former Employee, the Tocci Family, with their fundraiser, La Folie offered a pre-fix menu to friends and regulars.

The BF and I got seated with a serious group of Gourmet and it wasn’t surprising that the whole conversation revolved around food!

The menu

Triple T Ranch Egg with parsnip Cream

Of course for me this is heaven on a plate. I love eggs and anything you can do with it. Here, Chef Passot let float in the creamy parsnip pure the yolk of the egg. It was so delicate to the tongue!

Foie Gras soup

With truffled crackers and seared Foie Gras and caramelized pineapple. It’s as good and decadent as you can imagine, while the soup coats your whole mouth with the Foie Gras flavor, the seared piece on the side is to remind you of the amazing texture.

Tasting of Passot’s Roe

Sea urchin Panna cotta, tuna carpaccio and Kushi oyster, all topped with Passot’s Roe.

The Panna cotta was just divine this was a multiple foodgasms dish! I dreamed about it for days!! And still want to go back to La Folie and beg Chef Passot for more. This was my favorite dish of all.

Pan Roasted Artic Char

Lobster salad and delta asparagus and sauce Maltese.

The freshness of the vegetables was the perfect accompagnement for this delicate fish. The presentation was again amazing and delicious.

Liberty Farm duck breast

Duck Confit cassoulet with Pecan crumble, Rhubarb orange sauce.  The breast was perfectly cooked, though at this point I had almost reach my maximum food intake, I still immensely enjoyed the dish.

Bourbon and Chestnut mousse bomb

with a chocolate nougatine tuile and spiced chocolate sorbet. Very decadent!

The dinner was entirely paired with Vodka based cocktails, believe it or not it was very good, thought not recommended if you are driving. My favorite was the one for the Sea urchin dish, called the ginger pear martini, with hints of litchi and anjou pear Grey Goose.

Summary: I have been to La Folie, several times, but this time was even more special. This is a place for the Gourmets and the Gourmands. Chef Passot is to me one of the top chef in this city and definitely an amazing ambassador of French cuisine. I would highly recommend La Folie, though pricey it’s worth every penny!