Sunday, March 21, 2010

more great vittles at Grand Velas (Mexico)- PIAF (French adult dining with a flair -3/21/10)

Our second dinner at Grand Velas here on the Riviera Maya was just
next door at the Grande Classe Suites section which is adults over 12
only. We gave Samuel a room service dinner of Tomatoes (beautiful ripe
and plenty) with a Pesto Vinaigrette followed by Beef Tacos. He wolfed
all the tomatoes and 4 tacos down as well. Off to kid's club for the
evening with his friend Maia (who arrived that day) and we headed two
steps away to PIAF, which was as quiet as could be, elegant and classy
as well. All black lacquer, black marble floors and hints of red
flocked velvet walls and chairs gave a slight bordello feel with huge
Venetian-like crystal (probably Mexican) chandeliers as well.
While the wines were a slight improvement as three "champagnes" were
offered up with the same standard cheap stuff. We tried the IVAN
LESCOMPTE Brut from Baja Mexico which had a odd beer yeasty taste and
reminded me of the DT Beer I had a week before at Sur La Place in DC!
I moved on to the LOUIS PERDRIER Brut Rose which had a big strawberry
taste, Will stuck with the Woodbridge Sauvignon Blanc.
A tasty amuse of baked OYSTER in SABAYON cream with Salmon Caviar,
Fennel and Fresh dill was an exciting bite for sure. There was live
music again in the form of a solo violinist, which just sounded a bit
sad as he played alone and the violin alone is a bit high for my
tastes. The breads were DIVINE with a Roquefort filled POPOVER
starring and wonderful butters, one made with shallots and white wine
and the other a punchy one with garlic and parsley. Fine LOBSTER SALT
was also served, but was indeed VERY salty.

I started with the PETIT SALADE de Lentilles aux Poires which was made
with Lentils (I guess they are called pear lentils, as there was no
pear in the salad!), medallions of langoustine "a l'Etouve" translated
as "neutro stew" which our super charming server Alejandro explained
was a basic cooking style., Caramelized Hazelnut Vinaigrette and
"Harmonie de Feuilles du Jardin aux Huiles Parfumees." I giggled at
the translations feeling they were like a Chinese restaurant back
home; this turned into "leafs from the garden and perfumed oils
harmony."

Will opted for the PACIFIC Ocean TUNA in Black Pepper Crust
"Unilateral" Style over Perfiollo Sauce Mirror, "Keta" Caviar and
Light Smoked Eel Caramel, which was superb and top notch quality tuna
to boot.

Alejandro said we must try the soups, so Will went for the French
Onion with Gruyere which got raves and my Veloute of Lobster with
Cognac was served over a chunk of lobster and was not as thick as
bisque making it less filling and truly excellent as well.
We moved on to the better quality Chianti House red and the main
courses were again perfect productions, as virtually every dish in
this resort is. Again, outsiders are welcome with reservations in
advance, but beware the prices (our meal for Piaf rang in at over
$400). Will had the Black Angus Fillet, Rosemary Sauce, Potatoes au
Gratin Dauphinois with Glazed Baby Onions and Mushrooms and my French
DUCK BREAST over Lombardia Style Red Cabbage (which was slightly
sweet) came with Lacquered Orange Sauce. On the side was Roasted
Garlic Cloves over Guerade thick salt (think bigger and saltier than
kosher!).

The dessert menu translated Creme Brulee as burned cream, but we opted
for the Tartelette Normandie Chaude flambe a votre table avec cognac
et calvados. Will said the warm apple tart was good, but still did not
compare to Kinkead's at home. It came with a Sorbet a l'Estragon et
Julienne de Jingembre Cristalise, which translated as "saffron sorbet
with crystallized ginger. Funny, I always thought "estragon" was
tarragon in English?
My Croquant aux Noix d'Acajou, Creme Legere de Citron Jaune and Fruits
de Bois was a yummy (if a bit rich) Lemon Chiffon in a bird's nest of
macadamia nut pastry with red berries. On the side was a tiny spoon of
Tomato & Grey Goose Vodka Granite that was a bit odd and the whole
thing sat on a yummy bed of Mexican Vanilla Creme Angalise.
We enjoyed every bite and again the superb service, ingredients and
use of them made for a novel and local version of superb French-style
cooking.