Author: Gregory_Harris

Le Clocher penché When taste and flavor matters, this is the restaurant to eat at. If you are lucky enough to either live here or nearby count yourself special. We don’t live close unless you call living in Los Angeles living close. I feel lucky...because we ate here two nights before we leave for home. We were able to come back the following night. I hope to order the oysters which I saw on another diners plate the first night. They looked absolutely AMAZING. I plan to order them tomorrow night. The bread is really great. It is like a herbed brioche served with perfect temperature butter with sea salt sprinkled on top. Tonight the duck hearts were cooked rare, to perfection. The other ingredients along with the hearts included walnut pieces, Brussel sprouts which needed nothing else with them, radicchio, endive slivers, raspberries, strawberries and foie gras. A wonderful combination of flavors. All working in harmony with each other. The pork belly for me was a new take. The pork had the typical fat but it was cut so thin that it was not too fatty. It was accompanied with peach, shiso, arugula pesto and green peas. It was delicate if you can imagine the richness of pork belly being delicate. The Agnolotti with chicken and soubise, mushroom and sweetcorn was absolutely scrumptious. The flavors of each ingredient worked so well together. Perfect combinations. The salted beef was terrific. I believe that it was pastrami and falling off the bone tender. Yes it was salty just as pastrami is, not too salty. The roasted cabbage, mustard and miso went perfectly. As did the carrots and potatoes. The carrots and potatoes were so tender I wish that I could cook them this perfectly. Their flavors were great too. The service was spot on. Thomas one of the partners was gracious and was very nice and helpful. I got to meet his father and friends. Wonderful people. The chef Mathew is extraordinary. He really understands different food items and how they work together. Plus he understands how much each item needs to be cooked. What a talent. We drank a bottle of Pinot Blanc from Kreidenweiss Kritt vineyard 2019 which turned out great with the food. This is a great example of why we travel the world to find hidden gems that produce meals that are so delicious. The ambiance is warm and inviting. Typical French bistro with tile and wood floor. There is some bar seating as well as tables. Some of the seating is velvet covered. The tables are comfortably crammed together but separated by plexiglass. The kitchen is open so that you can see them working hard preparing the food. Tonight is our second night. Our waiter tonight is Mark. I am starting with two New Brunswick Oysters. Saint Simon and Little Sheogwee. Both were fresh and great. The Little Sheogwee were a little sweeter and less salty. The shrimp cocktail had Nordic shrimp from very cold waters. They are small and delicious. It was served in a tomato gazpacho sauce. It was very refreshing. Also with spicy melon and confit garlic. Very tasty and different take on Shrimp cocktail. Now for dessert, pavlova, with lemon, fresh cream strawberry and raspberry sorbet. The meringue has some strawberry and lemon mixed in it. An absolute delicious version of Pavlova. With blueberries I am so happy that we found this restaurant early enough to be able to come twice.