Dinner at Les Olivades

Based on a glowing recommendation from our good friends Joyce and Jeff, we had our first dinner out alone in Paris at Les Olivades. Anabel came over to take care of Emmett for a few hours. It was our first time really seeing Paris at night and we relished every minute, especially knowing that Emmett was in such good hands.

We ordered the Menu découverte (Discovery Menu) and a couple other items off the main menu. We savored every bite and appreciated that each dish was both a treat for the eyes as well as our mouths! Our meal consisted of (I took a few notes along the way for future reference):

Bisque de Homard (Lobster Bisque): Deep orange color with the consistency and richness of heavy cream. Drops of basil oil and a few drops of balsamic vinegar enhanced the flavor. True lobster essence. We mopped up every single drop. (No photo)

Gambas (Black Tiger Prawns) rôtis, brunoise de papaye, poivrons et oignons doux (Prawns with papaya salsa, peppers, and sweet onions): Three perfectly grilled prawns with a papaya salsa and lime sauce. Artfully presented.










Poêlée de chipirons, riso, poivrons confits et chorizo (Squid with riso, peppers, and chorizo sausage): Lots of tender squid, perfectly prepared. Smoky flavor because of the chorizo -- this dish reminded us of our paella, except it was made with riso (rice-shaped pasta), so the texture was different. Very flavorful and tasty. Fruity olive oil and basil oil -- perfect for bread-dipping.


Foie gras de canard poêlé, ananas Victoria rôti et vanille de Tahiti (Foie gras with roasted pineapple and Tahitian vanilla): David loves this dish and says every ingredient just shined through and complemented each other. Sweet, oily, decadent, melt-in-your-mouth. Ever so slightly undersalted.

Filet de biche sauce grand-veneur (Venison with a celery root puree and spaetzle): We didn't know what 'biche' until it arrived and we asked. The server who didn't speak much English said, "Uhh, doe? How to say...deer?" Being the child of a deer hunter from Wisconsin who was forced to eat venison growing up, I am not a fan of the biche. Fortunately, David, who had never eaten venison before, loved it and we traded dishes.


Joue de boeuf braisée aux carrotes et persil plat (Braised beef cheek with carrots and parsley): Falling-apart tender with sauteed carrot coins. Like eating short-rib without the bone. Rich, wine-y sauce. Melted in the mouth.


Figues rôtis aux côtes du Luberson et épices douces (Wine-poached figs with sweet spices and ice cream): Maroon-colored figs. When cut open with a spoon, seeds and a red juice burst forth, mixing with the ice cream and creating a luscious soup!


Service was courteous and friendly -- not overly warm, but we definitely felt welcomed by the small staff. Not a place to bring Emmett as the restaurant was slightly more upscale than our usual bistros and brasseries.

Les Olivades
41, avenue de Ségur in the 7th