Lunch at La Grande Bouffe

Interior

Dr Scorpio and I both had a day off today making it a 3 day long weekend post the 5 day easter break. It was the first opportunity we could take the time in lieu since doing some weekend work in March.

We had to return  a cake leveler that we bought at Essential Ingredient a few weeks ago.  We tried to buy a serrated knife but they didn’t have any. It was used for the Concorde Gateau but didn’t work very well. It bit into the cake which meant it started to cut downwards, making for a not so very level cut. Perhaps the Agbay cake leveler would work well, but the one we bought certainly didn’t.

Essential Ingredient is conveniently located near our favourite lunch spot so we stopped at La Grande Bouffe for lunch. It’s a nice little spot especially when during the cooler months when we can indulge in more stodgy food like beef cheeks and cassoulet.

Today we shared an entree and each had a main. For Entree we opted for the Wild Hare and Duck Terrine which was served with cornichons and some toasted baguette. The bread was nice and warm and went well with the terrine. The cornichons set the flavour of the terrine well. The terrine was quite solid. I think I would have preferred it not to have been so hard. But it didn’t detract that much from the dish.

Wild Hare and Duck Terrine, Cornichons and Toasted Baguette
Wild Hare and Duck Terrine, Cornichons and Toasted Baguette – $14.50

I tried to take a picture of how thin the cornichons were sliced. It was mixed with micro greens and vinaigrette dressing. It went very well with the terrine.

Thin slice of cornichon
Thin slice of cornichon

For the mains, I had Steak Frites with Cepe Butter. The chips were cooked to perfection and stayed crispy even towards the end of the meal. I had the steak medium rare and it was cooked perfectly. It looks like such a simple dish but it was executed really well and I had a perpetual smile on my face with every mouthful.

Steak Frite (Sirloin Steak) with Cepe Butter
Steak Frite (Sirloin Steak) with Cepe Butter – $26

Dr Scorpio had the Twice Cooked Pork Belly. The pork was very tender and the crackling was, well, crackly. The parsnip puree was nice as was the lentils but the sauce it came in I found a little too salty.

Twice Cooked Pork Belly with Parsnip Puree, Lentils and Peas
Twice Cooked Pork Belly with Parsnip Puree, Lentils and Peas – $23

We ordered a side of salad greens out of guilt as there was not a lot of vegetables that came with the mains. And the clean plates were a testament to the great lunch.

Green Salad with House Dressing
Green Salad with House Dressing – $7

And the clean plates were a testament to the great lunch.

All gone

La Grande Bouffe is on the corner of Red Lion Street and Darling Street in Rozelle. On Victoria road travelling away from the city, turn left on Darling Street rather than turning right into Balmain. Across the road you will also find the red building that is Herbies herbs.

La Grande Bouffe

http://www.lagrandebouffe.com.au
Shops 1 & 2, 758 Darling Street, Rozelle NSW 2039
T: 9818 4333 F: 9810 5025  E: lgbouffe@bigpond.net.au
Open 7 days, Breakfast from 7.30am
Lunch from 12pm, Dinner Tuesday – Saturday nights from 6.30pm.

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4 Comments Add yours

  1. The food looks delicious. I quite like the idea of pork belly with parsnip puree and lentils.

  2. Amazing pictures. I am fascinated when it comes to food especially if its something i have never tried before and. I’ll share this on Deals block

  3. Christian Rene Friborg says:

    The foods and the price are amazing! Can’t wait to bring my wife here and celebrate our 3rd anniversary. 🙂

  4. You’ve inspired me to check this out next time I’m in Sydney.

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