There seemed to be a theme to our meal of eating everything out of its original shell.
Not pictures were a zillion oysters that tasted just as fresh as the ones we had at our previous visit.
1/2 lb Crab Legs ($21)
|1/2 lb Crab Legs|
The crab legs were served in a traditional manner on an ice bath, with butter on the side. They were very fresh but basically tasted as expected.
I loved the presentation in the shells. The escargot were easy to remove, so they may have been replaced into their original packaging just before being served. The snails were meaty, buttery, and garlicky. They were served with a sauce of butter, parsley, salsify (a root vegetable), and parsnip.
Moules Marnieres avec des Frites ($16)
The mussels were served with a fragrant white wine sauce with parsley, tarragon, chives, sofrito and olive oil. They were large, fresh and mostly very tasty, except for the one I bit into that was extremely gritty.
We wanted to try dessert this time around since we had to cut our meal at bit short at our last visit.
Le Grand's "house specialty" dessert is a Foie Gras Creme Brulee. It sounded intriguing, but we were skeptical that we could like any creme brulee more than what we had at Opus, so we opted for something different.
At our waitress's recommendation, or maybe subconsciously to stick with theme of eating everything in shelled form, we ordered the Profiteroles ($9).
Le Grand went for a definite holiday feel with this dessert, with bay leaf ice cream, egg nog anglaise, and clementine chutney. Bay leaf was an ambitious flavor for ice cream, but it worked, and it blended well with the other flavors in the dessert. However, the whole dish was dragged down by the tough, chewy, and flavorless profiterole pastry. They would have been better off to just serve a bowl of ice cream.
Le Grand serves some very lovely French food, but I still feel service is slow and the price tag is a bit steep.