BLEU BOHEME
Had the opportunity to dine this weekend with a group of colleagues at a great little neighborhood restaurant call Bleu Boheme. Located in the Kensington section of San Diego, Bleu Boheme is representative of the current restaurant scene here. A well appointed dining room, good cross section of guests, a trained wait staff and well executed comfortable offerings from the kitchen. It seems that finally our local Chefs are creating solid dishes with outstanding ingredients and good technique. All along with a keen eye on flavor and balance. Hopefully the days of FUSION-CONFUSION, stacked food cooking has been relegated to the "remember when" category of gastronomic history.
Under the tutelage of Chef Ken Irvine, the kitchen produces an excellent array of French staples. Chef Irvine is one of the old guard of San Diego Chefs and has garnered many accolades over the years. Re-connecting with him in the dinning room this weekend brought back many fond memories of my days in whites. Good luck to Ken and his staff.
I enjoyed the duck confit served with classic beluga lentils, braised cabbage and a rich duck stock flavored sauce. Others at our table dined on mussels, beef bourguignon and rack of lamb. All were very well done. For a first course to share, we opted for a platter of perfectly aged cheeses, mousse de foie gras and a nice selection of saucissons. The 2007, Drouhin, Moulin-A-Vent paired perfectly throughout the evening.
Definitely a return visit is in our future. The rest of the menu deserves a taste.
