A highlight of our trip was dinner at Deauxave – Boston and the opportunity to meet executive chef Christopher Coombs. He was gracious enough to spend time with us and share his love of cooking and the restaurant industry. He became an executive chef and part owner of Dbar at the tender age of 22 and that was just the beginning.
We found Chris to be humble, but driven as he shared his story with us. We also shared a laugh over his experience as a guest diner on Top Chef – Kentucky and the outcome of a little tiff between his sous chef and another competitor.
Deauxave was named Boston’s best French restaurant in 2017 and remains there with a Wine Spectator Award of Excellence to go with it. I could continue with more accolades, or get to our menu, so here we go.
Our Dinner at Deauxave – Boston
A leisurely cocktail was followed by an amuse bouche of corn veloute.
Lobster gnocchi fricasse with locally caught lobster, house made potato gnocchi, onions, mushrooms, curried walnuts and a tarragon glaze.
Tagliatelle bolognese with house made pasta, veal, beef and pancetta in creamy tomato sauce with fresh mozarella and basil. The morel mushrooms surrounding my dish were courtesy of my wife who requested her dish sans mushrooms. When chef learned of my love for morels he added them to my dish!
House made Ricotta cavatelli with english peas, a 2 hour sous vide egg, creme fraiche and pecarino.
Plum clafoutis of poached plums, peaches, candied almonds, lemon verbena ice cream and a glass of trockenbeerenauslese.
Notice the magnificent rise of this delicious chocolate souffle with creme anglais and raspberry ice cream.