Pigall's, Ohio's only 4 star restaurant will be closing this Saturday, 28 February 2009 after serving seven years of fine French cuisine. I am at a loss of words; I think this NPR feature sums it up well. I want to focus my last supper there, this past Wednesday evening.
One day before our reservation, I called to confirm the reservation and the feasibility of serving me a safe, gluten-free meal. They assured me "this is an easy one" and they noted it in the reservation notes. When we checked in with the Maître d', he eloquently said that gluten free is the easiest to accommodate since they never use flour in their sauces; they are reductions. That's the way it should be. One great thing about the menu is that the Executive Chef, Jean Robert de Cavel, prefers to source his ingredients locally, here in Cincinnati.
Amuse-bouche: A tart apple, cabbage, mustard, and cider vinegar amuse; and a smooth and creamy salmon with melon on top of Crème fraîche amuse. Yes, it did open my appetite.
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One day before our reservation, I called to confirm the reservation and the feasibility of serving me a safe, gluten-free meal. They assured me "this is an easy one" and they noted it in the reservation notes. When we checked in with the Maître d', he eloquently said that gluten free is the easiest to accommodate since they never use flour in their sauces; they are reductions. That's the way it should be. One great thing about the menu is that the Executive Chef, Jean Robert de Cavel, prefers to source his ingredients locally, here in Cincinnati.
Amuse-bouche: A tart apple, cabbage, mustard, and cider vinegar amuse; and a smooth and creamy salmon with melon on top of Crème fraîche amuse. Yes, it did open my appetite.-------------------------------------------------------------------------------------------------
First Course: Jonah Crabmeat Salad with Apple, Endive & Avocado, Cider Sorbet, Ginger Apple Dressing. Check out that beautiful turquoise salt (from Findlay Market)!-------------------------------------------------------------------------------------------------
Main Course: Skatefish Wing with Light Vinegar Sauce, Creamy Spinach & Celery Root, Horseradish Potatoes, Trumpet Royal Mushrooms.-------------------------------------------------------------------------------------------------
Dessert: I chose the selection of fine artisan cheeses with compotes and plum sauce. I asked it they could substitute the bread for apples or pears. It was served with these beautiful pears.-------------------------------------------------------------------------------------------------
-Erin Swing
The Sensitive Epicure
Comments
Looks like you had an awesome dinner though.