But you’d better be quick, this sumptuous menu only lasts until Bastille Day!
I went to the Pullman Hotel, Auckland for lunch last week to immerse myself in all things French. Why French? you ask. 2 reasons.
Number 1 the Pullman played hosts to the French rugby team who were just about down-trowed by the All Blacks last month. And Number 2 because the Pullman is part of the French-owned Accor Hotels.
So along I went to see what Chef Aran Pillai’s take on French cuisine is all about.
With a cheeky lunchtime glass of Sancerre to have with our little pieces of warm bread made from imported French flour (yes REAL French bread) and French butter, I converted my dining companion to the sin of grinding salt over a piece of buttery bread. I dare you!
There are three choices of starter:
Soupe a la oignon (French onion soup) $ 16; Souffle au fromage de chevre avec salade a l’huille de noisette (What?! It means twice baked souffle of goat’s cheese served with hazelnut scented viniagrette) $21; or the Plateau de charcuterie (platter of pates, cold meats, terrines, cured salmon and salad with French bread) $26 for 1, $35 for 2 or $54 for 4 persons.
There are also three hearty French mains:
Boeuf Bourginon which is so rich and tasty. The meat is marinaded overnight in burgnudy and red wine then slow cooked for 6 hours with lardons and baby onions. $38
Coq au Vin which is also slowly roasted in red wine and falls off the bone. Both come with whipped potatoes. $34
Poisson au herbs de Provence – fish of the day. $36
But, chef is happy to put a little sampler together if you’d like to try the beef and the chicken. Yes please!
And finally we ended with a little taster of dessert:
Crepe Suzette with caramelised orange and grand marnier, chocolate mousse and the classic custard tart.