Aux Terrasse – Tournus

During our last evening in Burgundy, we dined at Aux Terrase in Tournus. It’s a little more than a half hour drive from Chassagne Montrachet and well worth it. Dining al fresco amidst blooms and foliage makes it easy for guests to forget that they are situated in front of a truck stop and a supermarket. Despite earning a Michelin star, Aux Terrasse remains very casual and reasonable, offering a four course menu (that’s really six) for 45 Euros.

We start with two rounds of amuse bouche:

Tiny cherry tomatoes with basil cream and mustard seed. Gougeres (cheese puffs). Carrot cream with pumpkin seed and chive that reminded me of my favorite dish at Lameloise. At this point, I knew we were going to be in for a great meal.

Sardine with ginger. Fresh cheese with cucumber and mint. Tomato gazpacho.

Frog’s legs tempura with anise flowers, tomato ajowan relish and a swipe of mustard. Undressed greens and julienned radishes on the side. This was my favorite dish. The frog’s legs have the texture of a delicate fish except it’s attached to bones that are more like quail.

Crab salad with avocado and celery root julienne. Pickled razor clam. A bundle of greens with carrot vinaigrette.

Grilled Charolais beef with summer vegetables. Shallot stuffed with braised oxtail. Vitelotte potatoes. I don’t normally order steak in restaurants but having read so much about Charolais beef and having seen these cows lolling around in pastures on our drive over, I just had to try it. Frankly, this was a bit of a letdown because the meat was rather bland and nothing out of the ordinary.

Bresse chicken with morels and cream sauce. The chicken is cooked with the metal tag on its feet still intact as proof of its authenticity. While I can’t discern much difference in the way of flavor, I did notice a distinctive spring to the meat, a certain toothiness and bite in the texture.

Cheese course: Brillat savarin / Epoisses/ Delice de Pommard (above) and Maconnais/ Charolais/ Roblechon (not shown)

Strawberry with diced tomatoes and red pepper parfait

Souffle with red fruits.

All in all, I get the feeling that the kitchen strives to please its diners. A great dinner to cap our meals in Burgundy.

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~ by Jaded Fork on July 7, 2010.