Tuesday, August 19, 2014

La Maison du Chocolat, Tokyo

During my recent trip to Tokyo, one of my co-workers purchased treats for everyone from a pâtisserie/chocolate shop in the mall attached to our office building.  These were not traditional Japanese treats however, instead, he went to a French chocolate shop, La Maison du Chocolat.  The shop began in Paris in 1977, but now has a worldwide presence, including London, Hong Kong, Dubai, Tokyo, and New York.

Anyway, instead of chocolates, our coworker got his favorites: eclairs, available in chocolate, caramel, or coffee varieties.  Besides chocolates and eclairs, they also carry macarons and a few types of tarts and cakes.

The eclairs are apparently one of their most famous and popular items, but I wasn't particularly impressed.
 L'éclair au chocolat.
"Chocolate and pastry cream nestled in a delicate choux pastry dressed with chocolate fondant."

The choux pastry was pretty standard, a big soggy, not remarkable.  I also thought it was too thin, hard to tell in this photo, but it just barely held in the cream.  This treat was much more about the filling than the pastry itself.

The filling was a creamy, mild chocolate filling.  Not as intensely chocolatey as you'd expect from a chocolate shop.

The chocolate ganache on top was good.

Overall, it wasn't bad, but it wasn't particularly remarkable.
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Monday, August 18, 2014

IHOP, 2014

I know, I know, IHOP.  Yes, that IHOP.  I'm sorry, I have a connection with the place, which you can read all about in my first review of the place, back in 2012.

I'm sure you know IHOP too, so I'm not going to discuss any generic details again, you can read about those in that first review, or in my subsequent review the next year, or the one after that.

This year, I again visited the Beach Street location in San Francisco, right near Fisherman's Wharf.  I went on a Sunday at 11am, so I was of course greeted by a waiting area loaded with people.  The place is seriously, seriously packed on weekend mornings, I assumed mostly by tourists, but as I later discovered in chatting with others at the counter, they were all locals.  Since I was alone, I was able to easily get a seat at the counter, which was empty when I arrived, save one diner.  (Well, it was devoid of patrons, but full of dirty dishes.  It took a good 10 minutes for any seats to get cleared so the swarm of us counter diners could get seated)

Once seated, I was immediately greeted, given a menu, and my drink order was taken.  I knew exactly what I wanted already, so tried to order, but the server taking my drink order said she'd send my real server over.  5 minutes elapsed.  Then 10.  When the original server cruised back by and saw me still with a menu in front of me she said, "he hasn't come yet?" and I said no.  She quickly rushed off to make someone else come take my order.  Besides being generally slow, service was friendly, non-invasive.
The pass and garnish station.
I really enjoy sitting at the counter because you get a prime seat to watch all the chaos.  Yes, the chaos.  IHOP somehow manages to function, but it is not a well oiled machine.  I described it in an earlier review, but the pace of the place, and the seeming disarray is so shocking that it seems worth mentioning again.  Half the staff are constantly rushing around, totally frantic.  The other half seem to move slow as molasses and look like they could care less.

Dishes come out of one side of the kitchen to the pass above.  I was again shocked at how long dishes sat there.  It seemed like no one was even trying to time the orders so full tables would come together at the same time.  I watched one plate of pancakes sit for 13 minutes.  13 minutes!  Most seemed to average 6-8 minutes, sitting there under the heat lamps.  But then it gets worse.  The slowest moving guy would come pull a bunch of plates down from under the heat lamps onto the counter to garnish them.  It is here that the butter, whipped cream, etc are applied.  (Side note: the butter comes in a giant bucket, and is served with a ice cream scoop.  Watching the massive scoops of butter get added to dishes amused me the entire service).  But back to the slow guy.  Once he pulled dishes out from under the lamps, they would sit there while he pondered them without doing a thing, occasionally wiping the plates, finally adding the butter, and eventually bringing them to tables.  I'm pretty sure most plates were more than 10 minutes old by the time they reached patrons.

This might explain why it takes so long to get your food at IHOP.  Just like I mentioned on my past visits, it took almost 45 minutes for me to get pancakes.  The man next to me got up and complained that he'd been waiting over an hour for his burger.

I also saw a ton of plates get sent back.  Several orders of pancakes were returned, with the server asking the kitchen to warm them back up, as diners complained they were cold.  No wonder.  Many other orders were sent back because they were just wrong, "she didn't want whipped cream on this", or, they had all the wrong side dishes.

Previously I somewhat felt like the staff put on an impressive show, but this time around, it just seemed like it was all falling apart.  I plan to visit the other SF location next time.
Place setting, including syrups.
As always, the counter was stocked with their 4 signature syrups.  And as always, the pitchers were sticky to the touch.  And as always, I couldn't resist trying all 4, even though I thought I knew what to expect.

The blueberry was my least favorite, it tasted sweet and fruity-ish, but the actual flavor was indistinguishable.  There were little bits in the syrup, which looked like they might be blueberry skin, so I think there might have been some real fruit in there.  Amusingly, on the first visit I wrote about, I liked the blueberry the best.  Preferences change it turns out.

Speaking of fruit, the strawberry was much better, very strawberry tasting, although not exactly like fresh fruit.  It was a very thin goo, or, perhaps thick syrup.  The flavor was actually decent, but strawberry syrup is just a strange concept to me.  Amusingly, on the second visit I wrote about, I thought it was fake tasting and my least favorite.  Maybe it does make sense to try them all each time!

My favorite was the Butter Pecan, which was very thick, and had a somewhat interesting buttery flavor.

Old Fashioned rounded out the bunch, again fairly thick, and tasted exactly like what it was, fake maple flavored corn syrup.

I also tried the Sugar Free syrup, which came in a squeeze bottle, and hadn't even been opened.  I tried to squeeze it on, and was surprised when nothing came out, until I discovered the seal still on.  It was a thinner style, which I somewhat preferred.

The best mix I came up with was the SF syrup mixed with butter pecan, it created a buttery flavor and a good consistency.  I'm sure next time around I'll have a new set of favorites.
Harvest Grain 'N Nut Pancakes.  $8.99.
But I wasn't there for the syrups, I was there for my favorite pancakes: Harvest Grain 'N Nut, which I've gotten almost every time I've visited an IHOP (except the time I went rogue and ordered the Whole Wheat).

I asked for my butter on the side, since I learned from previous experience that when the pancakes sit on the counter forever, the scoop of butter melts in way too fast, and your top pancake winds up drenched in butter (not a bad thing), but you don't ever have enough left for the rest of the stack, even though an entire ice cream scoop full was added.

Do you remember me praising the butter before for being soft, whipped, and fluffy?  It was not so this time.  Hard as a rock.  And since my pancakes were lukewarm when they arrived, it didn't melt at all.  Doh.

So far, not so good.  Barely warm pancakes, hard butter.

Now, the other thing to note is the size of the pancakes relative to the size of my plate.  No, IHOP did not get bigger plates.  These pancakes were absolutely tiny compared to what I've previously had, both in diameter and thickness.
Pancakes, 2012.
Just for reference, here are the pancakes from my first visit, literally, twice as big.  This is the same size plate.
Thin Pancakes.
Now, I don't necessarily want monster diameter pancakes, so that aspect wasn't a big deal to me.  But what was a big deal is that they were incredibly thin.  What I love about IHOP pancakes is how moist and fluffy they are.  These were not fluffy.  They were not moist.  Just look at how thin they were!  I was describing them to Ojan, and actually said the phrase, "you don't understand, they were as thin as pancakes!"  Uh ... whoops?  I guess that phrase is normally meant to describe pancakes, but IHOP pancakes are supposed to be huge and fluffy.

Anyway.  Thin, not fluffy, not moist, fairly tough.  They weren't burnt, which is about the only good thing I can say about them.  If I were anywhere else, I would have complained.  It also made me mad because I was sitting there watching all the other orders of pancakes sitting in the pass, and they were all huge and fluffy.  Why weren't mine?  Why can't IHOP get pancake size consistent, isn't this what they are known for?

Grumble.  So, my pancakes weren't good.  I did still like the heartiness to them, the bits of oats and nuts, but otherwise, they just weren't good.  Very poor execution.  I will not be going back to this location, but the flavor was still good, so I'm not giving up on IHOP completely ...
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Sunday, August 17, 2014

Harry & David

Harry & David is a "gourmet gift" producer, whose products are generally sold via mail order or online, although they also have a handful of retail stores.  They mostly sell gift baskets, fruits, and chocolates.  Not exactly things I'm generally in the market for, yet sometime show up on my doorstep.

Their signature item is "Moose Munch" popcorn.  According to the site, "Moose Munch® Popcorn is not your average caramel popcorn. We pay attention to every single detail of our secret recipe. Right down to the way the popcorn looks and sticks together. We make over five million pounds a year. "

Now, 5 million pounds of anything is a lot, but particularly of a lightweight item!  Moose Munch® comes in a zillion flavors, like simple milk or dark chocolate, exotic banana coconut and apricot mango, and even some sugar free versions.  A flavor for everyone.

Of course, they take things a step further, and use the signature popcorn inside of other confections as well, like Moose Munch® Popcorn Bites: "they're like little candy bars, except they have Moose Munch® Popcorn in them", or, as I got to try, Moose Munch® Chocolate Bars.
Moose Munch® Milk Chocolate Bar.
"Moose Munch bars are crafted from a rich, smooth fudgy center, plus their signature snake - fluffy white popcorn, buttery caramel and crisp nuts all dipped in decadent milk chocolate."

"Signature snake"?  I do not know this term, but it is on all of their marketing, so I don't think it is a typo.
Cross section.
This one deserves a peak inside.

Every bite was loaded up with goodies: popcorn, nuts, caramel.  The caramel was sweet and very creamy, it almost tasted like really smooth peanut butter at times.  The nuts added a great crunch, and the popcorn ... was, well, popcorn inside my chocolate, a bit strange, but, it worked better than I expected.  It was much better than popcorn inside of other items, like inside the Circus Cookie from Goody Goodie, although it was still a bit strange to have a soft bite inside the bar.  The milk chocolate was smooth and creamy.

Overall, pretty tasty, a bunch of ingredients you don't necessarily expect together, but, I liked it.  The tasting club didn't get to try this one!
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Friday, August 15, 2014

Zapp's Potato Chips

It wasn't until I moved to California that I encountered Zapp's potato chips, although they originate from New Orleans.

They make kettle chips, fried in peanut oil rather than standard vegetable oil, and don't wash off the starch, which they say gives them a more unique potato flavor.  All their chips do not use preservatives or MSG, and are gluten-free.  The company started out independent, but is now owned by the same parent company as Utz and Dirty Chips, both of which seem more standard "kettle" style to me than Zapp's.

Anyway, you know I like to try a lot of chips.  Zapp's stands out from the pack, primarily because their flavors are all ... interesting, mostly Cajun inspired.  Their top seller is "Spicy Cajun Crawtators" and the very first flavor I tried is called "Voodoo".  They go a bit overboard with making special Limited Edition flavors, that always sound intriguing, but I think are limited for a reason.  You don't generally want to try them more than once, but how do you NOT give Smoked Bacon and Cheddar chips at least one try?
Voodoo.
This flavor has some history, or so they say.  "Voodoo flavor is a result of an accident.  An employee was moving a pallet of spices off the top shelf and dropped it.  While cleaning up, someone stuck their finger into the mixture of about 5 flavors and pronounced it great."

They were a good kettle style, but the flavor really didn't do it for me.  Sorta sweet.  And a bit onion-y.  Definitely not my thing.
Bar-B-Que Ranch Chips.
These sounded awful ... bar-b-que and ranch in one?  But, I liked them more than I expected.  It was like a ranch, but more flavorful.  My favorite of all of their chips, and I easily finished this bag.

Limited Edition Flavors

Creole Onion Kettle Chips.
Again, decent kettle style chip, but the flavor wasn't that interesting.  Didn't get any "creole" spicing, it certainly wasn't spicy.  It did have slight onion flavor.  But overall, not interesting at all.
Limited Edition Honey Mustard.
I like honey mustard.  I like kettle chips.  But, it turns out, I don't like honey mustard kettle chips.

They were good, thin, crisp chips. And they did truly taste like honey mustard.  Which ... just totally didn't work for me.
Limited Edition Cheddar & Smoked Bacon Chips.
And again, same classic kettle style.  Nice and crispy.

But, that is expected for Zapp's.  What I didn't know what to expect was what cheddar and bacon chip would actually taste like.  I bought these solely based on how ridiculous the flavor idea sounded to me.  The answer ... well, they taste like bacon.  For real.  Ojan took one bite, and proclaimed, "it really does taste like bacon! I'm surprised!".  The bacon flavor was intense, especially on the finish.  You were left with a very strong bacon flavor, lingering long after the chip was gone.  And, quite honestly, long after you wanted the flavor to be gone.

I didn't pick up on much cheddar flavor, although, honestly, I'm not really sure I wanted to taste bacon and cheese.  I know they go together as hamburger toppings, but somehow, they don't sound great together in a chip.

These reminded me of chicarrones, in the crispy, porky, sort of way.  Very similar flavor, although obviously more subtle in the chips due to the potato aspect.  I thought they were interesting, but only in a research sort of way, not because I wanted more.

Ojan however liked them, saying they were "kinda addictive".  He had been craving bacon only a few hours prior to eating these, and declared that the chips had indeed satisfied his bacon craving.
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Thursday, August 14, 2014

House Of Bagels

House of Bagels is a Jewish deli and bakery located in the Inner Richmond.  They've been around since 1962!  As you can guess from the name, they make bagels, but they also make assorted bread (challah, rye, pumpernickel), plus cookies, tarts, muffins, scones, and other baked goods.  The deli area features bagel sandwiches (with cream cheese and lox of course), plus all your classic sandwiches, including pastrami and a slew of different reuben's.  You can also get latkes, kugel, or matzo ball soup, to round out the proper Jewish deli experience.  But bagels are where they shine, and they offer 27 different varieties.  The bagels are true NY style, boiled.

But ... I haven't ever actually been to their retail store, although I've had their bagels a zillion times.  They are one of the major bagel suppliers for all the cafes in San Francisco, so chances are, you've had their bagels too, even if you don't know it.

The bagels I've had have all been pretty good.  Soft, shiny exterior, good chew, and they toast up better than any other bagels I've ever encountered.
Plain Bagel.
I actually never tried this one.  See, I like bagels, but, I don't like plain ones.  I consider even sesame, poppy, etc generally too plain as well, unless I'm turning them into pizza bagels or perhaps egg and cheese sandwiches.  If I'm having a bagel with cream cheese, I need either the bagel, or the cream cheese, to be more interesting.

But Ojan eats these all the time.  They are soft, have a good shine on the outside, and I guess are good for plain bagels.
Whole Wheat Bagel.
I also don't tend to go for whole wheat, as they are also a bit too plain for me, but Ojan gets these all the time too, and after having a really enjoyable whole grain bagel from Panera, I decided to give one a shot.

I liked it far more than I expected.  Like all of their bagels, it was soft, had a nice shine, and toasted up nicely.  I know that all bagels should toast about the same, but they don't.  House of Bagels bagels get a nice crust on the exterior but stay soft inside.  Pretty much perfect every time.  Not sure what they do differently!

It had a heartiness to it from the whole wheat that I appreciated.  I paired it with some Noah's blueberry cream cheese I had leftover, and that combo worked really well.  I'd definitely have another, if I had flavored cream cheese to go with.  Or perhaps butter and honey?

Since I liked this before, I tried another one on another occasion, when I had some leftover whipped raspberry vanilla cream cheese.  Again, it toasted up nicely, I loved the heartiness, and it made the very sweet decadent cream cheese feel almost healthy.  A nice combination.
Pumpernickel Bagel.
Classic pumpernickel rye bagel.  Like all the bagels, it had a nice shine on it, was fairly moist, toasted up nicely.  Good with cream cheese, smoked salmon, and accompaniments.

Previous notes:  I really love how their bagels toast up.  I feel like a broken record, but they get this amazing slight crust on them, yet stay perfectly fluffy inside.  The pumpernickel isn't my favorite flavor, it is a bit strong for me, but if you like pumpernickel, this is surely a winner.  Currently Ojan's favorite.
Sesame Bagel.
Another decent, although slightly boring, bagel.  Good chew, toasts nicely.

Previous reviews:  Solid bagel.  Soft, good chew, toasts up well.  Sesame seeds have good flavor and crunch. A fairly boring bagel variety, but well done.  Goes nicely with smoked salmon and herb cream cheese. [ I think this is my favorite.  Always soft, and toasts really nicely. Also good with blueberry cream cheese. ]
Poppy Seed Bagel.
Very decent!  Good chew, nice amount of poppy seeds.  Good with egg and cheese.
Everything Seed Bagel.
I think would have been good but I over-toasted it.  It had poppy seeds inside the bagel too, which was a fun touch, then poppy, sesame, onion?, garlic? on the outside.  I need to try again when I watch my toaster oven better!
Pumpkin Bagel (seasonal).
One time, I was faced with a large assortment of bagels.  I knew somewhere in the mix were pumpkin, but I wasn't quite sure which were the pumpkin bagels.  None were orange-ish.  This one was darker than the whole wheat, but lighter than the pumpernickel, so I couldn't figure out which kind it was, thus I guessed it was pumpkin.

The moment I smelt it, I knew I was correct.  The "pumpkin spice" aroma was strong.  Made with pumpkin puree and spices (nutmeg, clove, ginger, cinnamon).  Sadly, it smelt better than it tasted.  I didn't get any pumpkin flavor at all, just the spices, which were quite strong.  I wanted to taste pumpkin though, so this wasn't a winner for me.
Blueberry Bagel.
Blueberry is one flavor of bagel that I always think can sand on its own, with plain cream cheese, simple butter, or, as I often do, butter and sugar.

This was a fairly standard blueberry bagel.  It had a nice blue color, some pieces of blueberry throughout.  The bagel was like their others, decent chew, crust toasted nicely.  It didn't have a ton of flavor though, which left me a bit disappointed, as I do really love blueberry bagels!

I liked it best toasted with butter and sugar on top, but I wouldn't really pick this flavor again.
Cranberry Bagel (seasonal).
Another seasonal offering, cranberry.  Made with dried cranberries, but unlike the blueberry or cinnamon raisin, the dried fruit was not in bits, but rather was incorporated into the mix, making it a lovely pink color.  The cranberry flavor was decent, but I felt myself wishing for something more.  I think I also just wasn't in the mood for a bagel, at all.

On another day, I went for the cranberry again.  The color just drew me in.  Like all of their bagels, it toasted up just perfectly, but I didn't taste tons of cranberry, which was fine, because I had a lovely whipped berry cream cheese to pair with it.
Cinnamon Raisin.
Like the blueberry, this one surprised me in how much it disappointed, as I expected it to be one of the best. Didn't have good flavor, and wouldn't get again.
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Wednesday, August 13, 2014

Chile Pies (Sweet & Savory)

I've been to the various Chile Pies establishments a few different times, but somehow, the signature dessert pies have never really done it for me.  I swung in one hot afternoon, not to get pie, but instead intending to get ice cream, since they also offer Three Twins ice cream.  Imagine my surprise when I entered to find that the ice cream bar had been replaced by a mini tacqueria, offering tacos, enchiladas, chips and salsa ... certainly not ice cream.  I knew that Chile Pies is a sister establishment to Green Chile Kitchen, a regular Mexican restaurant, but I had no idea they had expanded into a tacqueria too (called, Green Chilette, how cute).

Anyway, rather than leaving empty handed, I decided to grab a savory hand pie to bring home for later.  Even though I hadn't liked the regular dessert pies, savory options are an entirely different thing, so I wanted to give them another chance.  They also had larger pot pies, but the cute little hand pies looked far more interesting.
Red Chile Con Carne Tamale Hand Pie.  $4.00.
Hand pies were available in 3 varieties: red chile with chicken, red chile con carne, or green chile with pork.  Since I dislike pork and chicken, there was only one option.

The hand pie didn't look great, as it was kinda falling apart and its insides were showing, even when I first received it.  I was asked if I wanted it warmed up, but since I was taking it home, I opted to heat it myself.

I tried one bite cold first, but that was clearly not how it was meant to be eaten, so I heated it up in my toaster oven.  As it warmed up, it fell apart even more.

The crust I really liked, it was a hearty cornmeal base, which I think is why they call it a "tamale hand pie".  Inside was beans, ground beef, and cheese, along with red chile sauce.  I dislike beans, so I really wished they weren't there, although Ojan liked them.  The ground beef was well spiced.  The cheese melted perfectly.  There was some sauce inside, with onions and chiles.

Nothing was wrong with this exactly, but I didn't really like it much, as it just isn't my style of food.  I'd want no beans, and some veggies instead, perhaps corn.  And, I'd want some sour cream or something on top.

If they made a vegetarian version I'd try it, but since I don't like chicken or pork, I don't see myself trying another one of these.  The $4 price was fine for the size.
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Tuesday, August 12, 2014

La Boutique de Joël Robuchon

As you know, I recently spent time in Tokyo on a business trip.  It was there that I first experienced the greatness of Joël Robuchon.  It turns out, there is a reason he has more Michelin stars than any other chef!  Our dinners at L'Atelier de Joël Robuchon and La Table de Joël Robuchon, both 2 stars, were the highlights of my trip.

But, before I went to either of the restaurants for dinner, I stumbled into La Boutique de Joël Robuchon, a simple pâtisserie & boulangerie, located in the mall attached to the hotel I was staying at in Roppongi Hills.  There are other La Boutiques in Marunouchi Brick Square and Yebisu Garden Place as well, but I didn't visit them.  I knew nothing about the pâtisserie, but I figured that since it was attached to Joël Robuchon's name, it was worth a try, and somehow wound up there within just a few hours of my arrival, seeking treats.
Petit canelé. ¥231.
I had my first canelé a couple years ago at Keiko a Nob Hill.  It was the perfect end to a downright phenomenal meal.  Since then, I haven't really been able to get canelés out of my mind.  When done properly, they can be a wondrous treat.  Few places even dare to try making them.  It had been ages since I had one.

So, when I saw it on the menu at La Boutique de Joël Robuchon, I had to try it.  It didn't matter that I did not have coffee, or a after dinner drink, to pair with it.  There were canelés, at a fancy bakery, and I had to try one, right then and there!

Unfortunately, I didn't like it.  The crust was very crispy, as desired, but it tasted more burnt than caramelized.  I know that is a hard line to walk, but I think they went too far in the burnt direction.  The inside, moist, custardy, but too eggy for me.  And the whole thing was a bit soggy.  It missed the mark on pretty much all the essential aspects of the pastry.

They were offered in two sizes, the petit size for ¥231 or full size for ¥336.  Since I wanted to try several treats, I went for the petit version.  The price for either was totally reasonable, but since I didn't like it, I wouldn't get another.
Chausson au Marron. ¥378.
The selection of treats was fairly picked over since I arrived near closing time.  But I couldn't settle on just one item.  I needed to get adventurous.

I had no idea what a "chausson au marron" was.  But almost everything else looked savory, and I wanted a sweet.  It seemed to have powdered sugar on top, so I figured it must be sweet.

It turned out to be a chestnut based pastry.  The pastry dough was flaky, with a decent butter content, but was a bit more doughy than expected.  Inside was a chestnut paste and a full, soft, roasted chestnut.  The whole thing was lightly sweetened, but more savory than I was hoping for.

I don't dislike chestnut, but it is certainly not something I'd ever pick.  I was intrigued by it the whole time, as it was unlike anything else I've ever had, but I wouldn't get another.  I could imagine it being a decent breakfast item perhaps?  But it wasn't quite the dessert I was looking for.

 ¥378 was a fine price for a fresh baked good.
“Croc” foie gras et pomme. ¥598.
On my first visit, I spied a thing of wonder.  I was just minutes off a plane from California, the land of banned foie gras, and this little bakery had foie gras sandwiches!

I did not get it that first night, since I was just stopping in for a dessert, but I couldn't get it off my mind.  So, a few nights later, I stopped in to get one for a snack.

I didn't quite know what to expect, besides that it seemed to be topped with potato strings, and promised to have foie inside.  The two slices of bread were clearly brioche.

I first took a bite of it, at room temperature, as served.  I bit into it like a sandwich, since it was a sandwich, but that was quite awkward, and the toppings came sliding off.  The bread was a bit soggy, and made a mess of my hands.  The potatoes on top were a bit mushy, like hashbrowns.  But, I could taste foie.  I wasn't quite sure what to make of it, but I was determined to do better.

It seemed to be a play on a croque monsieur, which is normally served warm, so I carried it up to my office toaster oven, and heated it up.  And, I got silverware.

This improved things a bit.  The hashbrowns on top crisped up. The bread slices did as well, the bottom slice a little too much.  Whoops.  I'm not quite sure how you were supposed to heat this, if you were supposed to at all.

Along with the potato sticks on top were whole and cracked pink peppercorns.  More mild than black pepper, but intensely flavorful, a bit floral.  They dominated everything else, but I did like them.

The top slice was soggy at room temperature, and was still just too buttery and moist when heated up.  I love decadent brioche with my foie, but this was too much, particularly as it made it all mushy.
Interior Shot.
As I took my next couple bites, my happiness with tasting foie was replaced by something else.  I thought the inside filling was going to be all foie, a pate, a mousse, I wasn't sure what, but I wasn't expecting other meat.  And, what I found instead, seemed to be pulled pork.  It might have been shredded duck meat, which could make sense, but I'm pretty sure it was pulled pork.  Pork does play along with the croque monsieur idea somewhat.  But I don't like pork, or duck, really.  I tried a few more bites, but it was all I could taste.  Undeterred, I removed the offending meat, and continued on my way.

The remainder of the filling was indeed a foie mousse.  It was creamy, flavorful, and plentiful.  There was also some sort of fruit component providing a sweetness.  I originally thought they were grapes, but by the end I decided them must be chunks of stewed apple.  When I tried to look this creation up, I saw that "pomme" means apple, so, I think I was right there.  I had assumed that "pomme" was referring to the potato sticks on top, since one of the very few French terms I know is of course "pomme frites", aka, "fried potatoes" or "french fries".  Does "pomme" mean both?

Overall, this was certainly interesting, but it failed to come together for me.  I still don't know if it was supposed to be warm, it seems like not, since they didn't heat anything up there, but it seemed far too soggy to serve cold.  The brioche, foie, and fruit all went together well, but the pork (?) and peppercorn overtook everything else, and masked the more delicate flavors.  And, the ratio of bread to everything else was off, far too much bread.  I think it would work better open-faced, and the sandwich form factor certainly wasn't useful for picking up like a sandwich, due to the potato on top, and the sogginess.

All criticisms aside, I'm glad I tried it, and ¥598 for a foie gras based sandwich was beyond reasonable, but I won't be getting another.
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