Dinner at Pasjoli (French for notpretty - thanks high school French), a French restaurant from chef Dave Beran in Santa Monica, which was very lively on a Saturday night. I sat outside in their parklet.
I started with a
rhum blanc, dolin génépy, lime, grapefruit, orange blossom water
Nice and refreshing, and a little herbal, I guess from the génépy.
And some bread.
demi baguette ($8)
beurre de baratte
A nice baguette, served warm warm with a crisp crust and tender crumb. I think the butter might have been the same Rodolphe Le Meunier butter I had a few nights ago at République, but maybe whipped a little as it was lighter and airier.
And for a starter I had the
foie de poulet à la Strasbourgeoise ($18 for a petit portion)
brioche filled with chicken liver mousse, with a jam of périgord truffle & shallot
This was delicious. Cool creamy chicken liver mousse that I think had some truffle in it, surrounded by a light and buttery brioche. On the side was some sweet shallot jam that had more truffle flavor.
For my main I had the
halibut meunière ($52)
pan-roasted halibut, roasted market greens, hazelnut, brown butter & lemon sauce
The twig looking things are charred chives, and underneath the fish were some kale with gruyere cheese. Not a very traditional Meunière I think.
This was ok. Actually most parts of this dish were quite good, the meaty halibut was cooked well and had a nice flavor, the greens (two types of sautéed kale) and charred chives were all good, and the crunchy hazelnuts, but in or on the vegetable layer there was something that had a lot of acidity in it - not sure what this was maybe more of the lemon brown butter? Or tanginess from the gruyere? I should have paid more attention to the description. This kind of pushed it into too acidic/tangy territory. I think it would have been a lot better if there was less of whatever that was.
For dessert I had the
soufflé au chocolat ($24)
bitter chocolate soufflé, vanilla ice cream, chocolate sauce
This takes around 25 minutes to prepare so let them know a little in advance if you want one.
It came with ice cream with cocoa nibs on the bottom and a chocolate sauce on the side. I poured some of the ice cream onto the soufflé and added chocolate sauce on top of that. The components tasted good but texture-wise it was a little underdone, and the interior was a little too wet. I think you can see from the picture that it could have risen a bit more.
I initially had a little bit of sticker shock from the prices but I then saw that they include service which made the prices more palatable. Overall a mixed experience at Pasjoli. Started strong with the bread and starter and then kind of went a bit meh from there.