LOCAL Houston | The City Guide December 2017 | Page 24
And then there
is the ultimate
dessert, the
thinnest, the
crispiest, the most
buttery of crusts
with a delicate fan
of apple slices all
baked to a deep
autumnal brown.
Apple Tart
In fact, the whole menu feels marvelously and rightfully
autumnal. A stunning and rich saffron fennel sauce, its
earthy orange color highlighting sautéed scallops – a
visual feast. Tender squab is accompanied by assorted
mushrooms and a roast of colorful baby carrots – a plate
of elegance with a crispy fried carrot frond garnish. An
elegant square fillet of halibut accented with just a touch
of citrusy sauce, a mosaic of thin baby zucchini slices all
sitting pretty on a panisse. With its crispy exterior and
smooth, nutty interior, the chick pea delight from southern
France is so perfect it almost stole the show from the fish!
LUCIENNE
AT HOTEL ALESSANDRA
24
L O C A L | 12 . 2017
Every item on the menu calls my name. There is the perfect
bordelaise sauce on the succulent Angus ribeye that has
all the right accompaniments – roasted bone marrow and
potatoes cooked with foie gras fat. Risotto with butternut
squash and a soft egg, quail with lentil and duck sausage,
lobster with fennel bread pudding. I want to return again
and again. Five- and seven-course tasting menus are
available should you be so tempted.
And then there is the ultimate dessert, the thinnest, the
crispiest, the most buttery of crusts with a delicate fan of
apple slices all baked to a deep autumnal brown, topped
by a scoop of rich french vanilla ice cream and a sweet
calvados sauce. So, so, so good it hurts.
From start to finish – flawless.
1070 Dallas St. | Houston, TX 77002
713.242.8555 | [email protected]
www.hotelalessandra-houston.com/lucienne
At dinner, the current crepe preparation with its fluffy
cauliflower filling and deliriously seductive and wondrous
Gruyere cheese sauce is a must. At night, the foie gras gets
dressed for evening with sautéed apples and calvados.
12 . 2017 | L O C A L
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