I DATED A GIRL

Katy Perry and I would probably exchange high-fives if we got to talking within the same continent. After all, she’d kissed a girl and I’d dated a girl. Eschewing the traditional red heart day of a male date, my colleague cum flat mate cum friend J was the perfect choice for a Valentine’s Day dinner. She is undoubtedly a huge foodie and was absolutely game for Garçon’s Valentine’s dinner while I was simply hankering to sit down and enjoy a great meal at the bistro-bar-patisserie.

Garçon has become a favourite restaurant after savouring their pastries which are elegantly displayed at the counter in front of the restaurant, so one does this short but enticing dessert walk before reaching the dining area or the bar. There are also the wine-pairing dinner sessions they regularly host of which Kesih Sukaesih, Public Relations Manager, keeps me abreast of.

Presenting the amuse-bouche, the pre-appetiser before the main appetiser

Presenting the amuse-bouche, the pre-appetiser before the main appetiser

Its Oh La Love Valentine’s Dinner had two sessions, 630 and 830. We opted for the former finding the latter a tad late. The restaurant, encased in soft lights overhead and tea lights on the tables, was slowly filling up. Divided into two areas, the bar was almost standing room while the dining area was nearly full; it was just a matter of the guests arriving at their designated table marked by a name sign.

Dinner was a four-course collaboration between Head Chef Camille Benedetto-Flosse and Pastry Chef Masaaki Konno. For their opening salvo, the amuse-bouche was a plate of avocado, pomelo, scallop, and tomato, which certainly whetted the appetite with its sweet, citrusy taste. Shortly after, a bowl of freshly baked buns arrived at our table a long with French butter that would tide us over before the starter came, each bite interspersed with sips of mojito. There were two choices for the flavourful starters of which the first was King Prawn teppanyaki or asparagus, girolles, and bacon foam. The second was Seared foie gras with pop corn flavour, duck breast salad marinated in honey and lime and a shot of corn truffle cappuccino.

Whetting the appetite with the starter of seared foie gras

Whetting the appetite with the starter of seared foie gras

J and I each had one of the starters that were succulent and a heady mélange of flavours that tap danced on the palate. We were definitely ready for the main course. Like the starters, Chef Benedetto-Flosse gave us two options. First was the Norwegian salmon – a plate of salmon served with spinach timbale, risotto parmesan and truffle cream, and soubise sauce, which was my choice. J opted for number 2: beef sirloin peppered with coffee spices and paired with potatoes stuffed with porcini, pepper and cognac sauce. Interesting to note was the size of the portions that we both found quite generous than the normal matchbox serving size of such dinners. For instance, I was happily surprised to have two thick rectangular portions of salmon on my plate while J had two thick squares of beef sirloin. I chalked it up to the chef catering to the very hearty appetites of Garçon’s clientele who would be far from satisfied with a diet-like portion.

Digging into the main course of the Valentine's dinner at Garcon - Norwegian salmon

Digging into the main course of the Valentine’s dinner at Garcon – Norwegian salmon

Time does pass by quickly when you’re having fun. Before we knew it, J and I were digging into our dessert intriguingly named Strawberry and Chocolate bomb and which was rightfully deserved. Far from being saccharine and cloying, it was a farrago of sweetness that teased the palate and slowly climaxed to mini explosions in the mouth. One didn’t actually feel guilty of finishing the white chocolate bowl and thinking of foregoing food for the next two or three days. The dessert was apparently the penultimate sweet coup de grace, as just before we collected our things and headed for the entrance/exit, we were gifted with a pyramid box, which upon opening, revealed a heart-shaped raspberry macaron.

The sweetest bomb of all - Strawberry and Chocolate Bomb

The sweetest bomb of all – Strawberry and Chocolate Bomb

Dating a girl wasn’t so bad. It was time well spent with a rediscovered gal-pal over a delectable meal. Now, I wonder what the next dinner would be at Garçon’s.

Surprise Valentine's gift from Garcon after dinner

Surprise Valentine’s gift from Garcon after dinner

Ta-dah! A heart-shaped raspberry macaron from Garcon

Ta-dah! A heart-shaped raspberry macaron from Garcon

Garçon

bistro -bar- patisserie

Plaza Senayan Level 4 No. 410

Jl. Asia Afrika No. 8 Jakarta Indonesia

Tel: +6221 5790 01 40

Web: http://www.bistrogarcon.com

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