As mentioned earlier , Toni and I chose Jacques for a celebratory dinner I predicted rather good and wasn't disappointed.
While I am consistently inspired by the whole French food approach, recipes and regions, I hardly ever go to French restaurants. I think they are somewhere under Chilean meat restaurants on the list. I did, therefore, feel a little like meeting a pen-pal for the first time or being the crew of Galaxy Quest.
The restaurant is small and modestly decorated, which I've long taken to be a good sign, and the greeting was warm. Toni was complimented at least five times on her dress and I was good enough to contain my simmering resentment at nothing being said of my favourite green shirt.
The menu was traditional French and was constructed so it could all be done but the one chef – the owner. Unfortunately the restaurant is no longer BYO so our bottle of '98 Harewood Pinot Noir had to wait in the car where it played with the cigarette lighter and beeped the horn until I went out and asked if it could behave itself for just one night. We ordered had a bottle of Chandon , the Australian Moet vineyard. Best an occasional choice, in both senses of the word. As for the the food, we ordered the Pork and Duck Terrine in Rosemary Aspic with a Port Jelly and half a dozen Escargot Bourguignon
for starters.
The terrine was a little disappointing but only for the reason that, cold, it made me think of being out in the open, on a blanket, under a tree. The snails were lovely. I was gievn I quick run through with snail holders and away I went. They were cooked in oil with shallots basil and garlic which was mopped up with in-house baguette . The texture was squid like gentle resiliance to the bite. Snails are marvellous, they represent a triumph of reason and inqury over ignorance and superstition. The Age of Enlightenment in a spirally shell. And gentlemen, be sure not to describe them as "garden bogeys" while your partner is about to enjoy her second one.
"Lemon Sorbet to cleanse the palate?" What a good idea. Lemon sorbet coated in white chocolate in a glass of sherry – joy.
And for the mains. Toni ordered the Duck a l'Orange , I had my heart set on one thing – Pheasant Marinated for Five Days in Sweet Madera Demi-glace of Pheasant garnished with Black Truffles.
The duck was very good but was overshadowed by the pheasant. So so very very tender with enough taste to match the rich sauce. I forget how rich proper French food is and with a normal sized serving, I was completely full. Toni, wasn't and had a Cassis Sorbet surrounded by Meringue with a Berry Coulis . It was her favourite for the evening and the table next to us ordered one as well soon after. I had an affogado as a compromise.
We thanked the co-owner for the meal and the excellent service and she replied that they simply wanted guests to have the same experience they would like. Jacques came out and showed us the door (in a nice way).
Well?
The names of the dishes alone should send you there, if not, then I can't help you. The full dining experience does accumulate a bill but the cost per dish is only a little above what you would pay at a standard restaurant. Perhaps not flashy enough for gaspingly special, but warm, enjoyable, and delicious enough to make it a regular low key treat. We said we'd be back and I think we will.
Jacques 292 Hay St , Subiaco, tel 9388 1323