Found 1 blog post with tag: Louis Sergeant Sweet Couture
WOAP2015: Louis Sergeant Sweet Couture
Where? Louis Sergeant Sweet Couture (Wellington CBD, Wellington, New Zealand) Map
When? Friday August 21, 2015
Who? My parents
Food Style? Fine French Dining
Louis Sergeant is known more for their exquisite pâtisseries and aromatic teas than their savouries - a stunning array of reds, greens, yellows, purples and browns adorn the cabinets as you enter the premises. Each dessert has the French touch of elegance - c'est parfait! - and the expertise and finesse is evident.
For Wellington on a Plate, they've offered a two course menu. I'm here with my parents, and we've decided to have two mains and two desserts to share between the three of us.
Mains #1: Petit Sale aux Lentilles
Preston's cured, slow-cooked pork belly with puy lentils and On Trays smoked sausage
The smoked sausage was the best thing on the plate - tasty and meaty without feeling overly fatty or artificial. The pork belly was soft and tender, breaking away nicely as I stuck a fork through it, but would have been better with a bit of crackling (I am a huge sucker for crackling). High quality food, but wished there was more.
Mains #2: Whole baked Le Marché Francais chèvre
With rocket, mulled red wine pear, On Trays smoked bacon and housemade warm bread
That's "whole baked goat's cheese from Le Marché Francais (The French Market)". It's not as crumbly or delicate as feta. It had a more solid texture to it, like a softer version of halloumi, but still had that nice saltiness and cheesiness to it. The bacon and pear were nice, but I thought the rocket was a bit misplaced.
Dessert Selection
Petit Fours (Selection of Louis' handcrafted pâtisserie) and Tarte au Citron (Handcrafted sweet pastry with Capital Produce lemon zest curd and Italian meringue)
The desserts that we were served for Wellington on a Plate are different to what you normally get from the cabinet, but they are of the same extremely high calibre. Not overly sweet, great balance of flavours, rich and delicate. Highlight of the petit fours was the salted caramel choux pastry - yummo!
As can be expected from fine dining institutions, the quality of the food is extremely high, but the portions were quite small and unfulfilling. Their high teas are very highly rated, so if that's your thing, I would give it a go, otherwise I'd stick to the desserts and the tea. Try the L'Intense - it's my favourite of the lot!
Posted by Jeremy at 10:57am on Monday August 31, 2015 :: 0 comments :: 