French finesse at Jumeirah at Etihad

The setting is intimate, service impeccable and the food divine.

Brasserie Angelique’s décor with glittering chandeliers, grey lamps and black and white chequered upholstery is an ode to understated elegance. After a much-needed de-briefing of the menu from the restaurant manager, we started our meal with Oeuf Poche et Veloute de Truffle which is a slow-poached egg with black truffle sauce and the creamy celeriac sauce with parmesan and crispy quinoa.

Precision cooking

The yolk of the egg is just perfect – neither runny or hard. It is a testament to something that’s cooked with scientific precision.

However, I would give top marks to the Bisque de Homard et Ecrevisse (lobster and crayfish bisque served with Quenelles and turnip). The soup was creamy and extremely flavourful.

No meal at Brasserie Angelique would be complete without digging into their Burgundy snails. Think snails with a puff pastry cap floating in a garlic and butter sauce, garnished with chopped parsley.

For entree, one should give the Foie Gras Confit au Torchon a try. The dish comes with silver onions, rhubarb gel and pieces, daikon, candied hazelnuts, truffle macaroon and brioche toast. For the mains we ordered Bar Sauvag Poelee – wild golden-fried sea bass served with baby spinach served on a bed of shredded Alaskan King Crab, confit tomato, potato croquette and a butter sauce. What we loved was the crispy golden skin and the soft flesh underneath. Combined with the crab meat and tomatoes, it was a delightful.

Original article by Anjana Sankar

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