Monday, September 14, 2015

Eating Omaha...Le Voltaire

It is Restaurant Week in Omaha and a lot of local eateries are offering Prix Fixe menus to showcase some of their fare.

We are taking advantage of several of these with friends and our first foray was to a local French eatery called 'Le Voltaire'. This is an established French cuisine that is simply off our radar for some reason. We haven't been here in years. It has a a great bakery and pastry shop next to restaurant run by the chef. 

Our menu included a choice of

FIRST COURSE (choose one of the following):
  • Escargots de Bourgogne: a french classic | parsley | garlic butter
  • Goat Cheese Toast | blueberry chutney
  • Bowl of French Onion Soup
SECOND COURSE (choose one of the following):
  • Red Wine Braised Beef Cheeks
  • Petit Tender: balsamic onion confit | blue cheese
  • Papillotte of Salmon | tarragon-capers butter
THIRD COURSE (choose one of the following):
  • Crème Brulee a la Vanilla
  • Bread Pudding | caramel sauce
We all had a fair sampling of most of the menu. The Baumer's were in tow so each of us had a different appetizer. The big winner was the soup. Brenda deigned it the best she has had. I had a taste and it was delicious. Very cheesy, a lot of bread and the broth was just great. I had the snails which were tender and loaded with butter and garlic. Plenty to soak up with the slices of French baguteet on the table. Cindy had the goat cheese toasts and they were good as well but not my first pick for a savory meal.

Next,  the main course. None of us ordered the fish but it looked fantastic served at other tables. Mike and I ordered the Beef Cheeks and were not disappointed with the tender meat and vegetables in a red wine gravy. A lot like my version of Beef Bourguignon, a lot like it. The ladies each had the steak which turned out to be a thick cut of Flatiron and it was quite tasty. Interestingly, they were not asked how they wanted it cooked so it came to the table rare to medium.

The desserts were fantastic. The bread pudding being made with leftover croissants and a delightful caramel. I missed the creme anglaise I get at The Upstream though.  All and all a five star night with great company.

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