On our final night we decided to treat ourselves. We passed by this French restaurant Chez Paul at the small and remote Olowalu town. It is far from the touristy resort area, I wonder how the business survived all these years…sure it say something about the quality and people’s support! ^_-
Charming & intimate, love the interior~
Raspberry Champagne, the amazing Foie Gras with Fig and Pears ($33). Speechless~
Cold Foie Gras with Fig, Pear, Hawaiian Salt and Truffle Oil, very smooth & rich tasting, the truffle oil added a wonderful musky smell, though it taste sweet (? it must have mixed with honey?). Came with a golden soft crisp Toasted Brioche.The flower decorations complete each plate with a delightful islandic touch.
Joan ordered the duck. Canard Au Cassis: Crispy slow-roasted duck, with a black currant sauce. VERY GOOD! Despite the sweet fruit flavor from the mango and starfruits, the crispy skin and the sauce reminded me of Peking duck! ^^;; The Chilled Potato and Leeks Soup is chef’s special offers for everyone, delicious!
Yan got the Fish: Poisson Des Isle Au Champagne: fresh island fish poached in champagne with leeks and capers. Taste classics. I got the the lamb: Carre D Agneau Paniolo Chutney De Fruits Exotiques: Rack of Colorado lamb accompanied with a paniolo marinade and exotic fruits chutney. My jaw dropped when I saw huge rack. How tall and big are these Colorado lambs? O_o It is VERY meaty, the sauce very tasty and sweet, though it got a bit too intense later (should have order one more glass of wine). So satisfied!!!
Every meat plate is gigantic portion. I did manage to clean out the plate completely, but my stomach was ready to burst, no space left for dessert! REGRET!!! The tropical island twist to these classic French Provencal cuisine is lovely~ What a great experience.
What hahaha? You did eat something nice!!
Isn’t it the happiest that you just drove by this place by luck and it turned out to be so great?
The foie gras dishes look heaven! So much sauce for the hot version. There are 3(!) slices?
The plates look very casual though…the saucer for the champagne…^^;;
After we drove by, of course we checked the guidebook first and saw big recommedation and called to reserve the place ^^;; There’re only a handful of higher end restaurant anyway. There was one ultra expensive Haiwaiian restaurant that we sorta considered (but just..too $$$$). The other high end restaurants are all those Ritz Carlton resort ones, or some celebrity chef’s from LA who opened a branch there. This place is very casual so it’s even better. The quantity is just…so amazing. 3-4 pieces of foie gras, the giant rack of lamb…never eat soooo much from a French restaurant. Even better, the tax here are lower…hehe…