The last time we went to Peche Patisserie, it was a few years ago when the operation was in POS. That was a great bloggers’ table organized by Corey, who is big singer of Peche praises from ever since. So the invitation from Chef Khalil Ali to check out the seafood menu was a yes for us. And the good company of TriniChow and Ceola made the offer even sweeter.
Let us dispense with the pleasantries and get straight into it… THESE CHEESE BISCUITS RIGHT HERE!! Red Lobster inspired Cheese Biscuits to be exact. These morsels reaaaaal lash. Cheesy. Nice little herb-ish kick. Crumbly outside… Rich and fluffy on the inside. Real nice.
So nice, they did it twice… But bigger the second time around. Can’t be mad at that. Didn’t see any particular recommendation for them, but quite frankly, some of us had them with everything (well at least Ceola and I did). Dip it in a sauce. Put a slice of Smoked Salmon on it. It nice!!
This dish was on the last blogger’s table too. Smoked Salmon and Eggs. A hearty meal of fresh ingredients skillfully prepared into a next level salad. Of course, with my egg challenges I just had a piece of smoked salmon with a biscuit, but the reviews from the others were good.
Another high point was the Mussels Rockefeller. Cheese overload with earthy spinach on big local mussels, which Chef Khalil said are tough to come by. Glad he came by these. De flavaz!!! This on the cheese biscuit was a treat. Probably a sinful amount of cheese, but we weren’t there to sample the health food menu in the first place.
Moules Frites. First I ever heard of this kinda dish. But I decided not to alarm de scene. Just played it off like “Oh! Yeah, Moules Frites man. Yeah.” Then made a brisk consult of the menu, which described it as 1lb medium green mussels steamed in chardonnay and fresh herbs. Sounded nice enough. That broth doh!! real tasty.
Even more interesting, it was served with these very tasty fries. A lil dip in de sauce and something unique happened. And yes, we dipped the cheese biscuit in there too.
On seeing the open faced breakfast sandwich, which featured fried egg and sausage, I was moved to ask what kinda aquatic lambs were used to make the seafood lamb sausage? Turns out, it was regular lamb. Tasty, but regular land-loving lamb. Even though we were talking seafood today, Chef Khalil just included this to give another glance of what breakfast/brunch looks like at Peche.
That was also the deal with the Eggs Norwegian. A little breakfasty interlude during this concert of seafood.
The Tandoori seared Diver Scallop Salad, got a full 10 points just for that tasty sounding name. And the roasted mango on the side was a nice touch. Then the medley of grains brought it together with a nice nutty flavor. Probably the most unusual/unexpected dish of the event. Nice none the less.
Uh guuuuude!!! HUGE prawn alert. Tasty prawn alert. The Prawn Chilli Bhuna had some really large prawns smothered in a spicy sauce. Besides the rich flavors, it was fun to eat. The jury is still out on if you crunch the whole thing up, or take off the shell and extract the meat. Decisions decisions.
The one all out vegetarian dish was the Veggie Melange with Paneer. What a sleeper! So unexpectedly good. Veggies in a rich sauce over the creamy Indian cheese, balanced with fragrant Jasmine rice and a fresh salad. They obviously spent time to ensure the only pure veggie offering was more than an afterthought. Good job.
No seafood menu would be complete without a whole fish. Thus the The roasted, Tandoori marinated, never frozen snapper.
The ‘never roasted’ part is significant. It’s a unique way to say very fresh. A freshness we were able to notice as soon as we started cutting into it.
Tender, succulent, flavorful, moist and all dem words you want to use to describe the fish you’re eating. Fish lovers would enjoy.
This nice pot of Lobster Bisque with fresh bread came out. Well prepared and well presented, but nothing to write home about. Just a decent appetizer.
Then came the desserts for which Peche Patisserie is known. I mean, we’ve been here before. The cookies…
The Panna Cotta…
The caaaaaaaaakes!!!! These are the treats that make Peche one of the best spots to brunch at.
Not on the menu, but totally noteworthy was this Pistachio ice cream from the Chef’s personal stash. Got it from this guy somewhere Mayaro side. Think we met him before. But this is actually the second time we got that kind of feedback about this ice cream. The endorsement, plus tasting that creamy goodness makes one believe that it really could be the best ice cream in the country. But we digress.
The seafood menu at Peche is worth checking out. We’re hoping to go check it out again soon.