It's a set 4 course menu with no choice involved although I'm sure they would make exceptions for dietary requirements. The dining room was comfortable and elegant and I enjoyed the natural light coming in on this sunny but wintry Sunday afternoon. There were other diners, mainly groups of friends and / or family and given the feel of the set menu are dishes to share there is a pleasant convivial atmosphere.
I liked this informal, help yourself mentality - bit like being at home and adds to the relaxed atmosphere. The soup was thick and hearty not overly creamy which I liked more velvety. I thought it needed more seasoning but Steve liked the pure vegetable flavours and being able to taste the simple artichoke and broccoli come through. Looking around no one else was adding salt but me so I'm prone to think it's more my palette than anyone else's. The crispy croutons were wonderful - they turned doughy in the soup and retained a crunchy outside. I'm not usually a fan of croutons as I find them too oily but these must have been baked as they were dry and light.
The chicken was just beautifully tender and falling off the bone and the peas and beans were firm and al dente contrasting the soft meat. Again this was served on a big platter for us to divide up ourselves. There was also a little jug of gravy and some Dijon mustard.
Oh there is nothing more comforting than roast chicken and nothing more decadent than roast chicken French style with buttery and wine juices. The savoury meat all soft and delicious with the sweet firm green veggies and a buttery gravy was just comfort at its ultimate. Like putting cold feet into wool lined slippers, make that cashmere lined slippers as this was a notch up to roast chicken made at home. A couple of roast potatoes and we would be in Heaven!
The set menu is 4 courses with an optional cheese course and we felt that portion size so far had not been overwhelming so we decided to go with the cheese and we enjoyed three cheeses, some orange and capsicum relish and lavosh bread.
Dessert was worth the wait. Two little choux buns filled with creme patissier (creamy golden vanilla custard) and with a few boysenberries to cut through the richness. We loved this dessert as it felt light (although we know better that choux pastry and creamy vanilla custard can't be light) and the choux pastry had that perfect dry exterior yet was still doughy and moist.
Embrasse is exactly that - it's like a kiss or a hug or an embrace with a sophisticated Parisien air to it. We loved it and enjoyed spending our Sunday afternoon there.