Musicians, Artists, film makers – We don’t tell them what and how to make their art, and it seems presumptuous to tell a chef what he can do best on a particular night. Spending $50 on a dinner is a serious evening’s entertainment, certainly not to be frittered away on passing whims. So, my partner and I call Herve Martin, at Hermitage, named a date and a time and asked for $50 dollars each worth of luxury and comfort. It’s an approach I recommend. Tell your favorites, how much you want to spend and leave the rest to him or her.
It was certainly an evening, and we started with a salad of lightly blanched, almost melting but crisp red cabbage and toasted walnuts dressed with walnut oil. – A very appropriate welcome to the advent of winter. A second course arrived: Red snapper, wrapped in cabbage (green this time) and Prosciutto. – The three little filets sitting along side a coulis of sweet tomatoes and balsamic vinegar. A very interesting approach to a simple fish like snapper.
For the main course, a pan-fried veal chop, simple with its pan juices, pommes Anna and a coloring of lightly poached vegetables. A veal chop like this is not a conversation piece but a really profound piece of meat, complete with it’s own handle of bone for picking up and gnawing. By the time we finished it we were almost two hours into dinner. Finally, for dessert, an other simplicity, a perfect finisher – A large semi-crisp crepe, stuffed with fresh raspberries and served with strawberry and vanilla ice cream.
An amazing evening and experience was created from start to finish at the Hermitage restaurant thanks to the expertise of chef and owner Herve Martin.
By Jamie Maw
Vancouver Magazine
October 2006
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Posts Tagged ‘Restaurant’
Chef?s Surprise at the Hermitage Restaurant
Category Restaurant
Spear and Eat at the Hermitage Restaurant
Category Restaurant
Fondues, resurrected from the 70’s, are still going strong as hipster communication food.
Chef and owner Herve Martin always has fondue available on his menu, you just have to ask and give him 48 hour notice if this is your plan for your unforgettable evening at the Hermitage restaurant.
“Oil is far too ‘evy to digest,” says Herve Martin, of his beef tenderloin fondue. “So, we do it in wine. In Burgundy, it’s pinot, pinot, pinot.” The meal also includes cabbage and bacon soup, a green salad, potatoes, a cheese plate and for dessert, pears poached in red wine with black current sorbet.
The beauty of the fondue, Burgundy style, is that the flavors are so much more present. It’s a joy to bite into a piece of meat that has been slowly cooking in red wine. It’s so much more than just dinner, it’s a very social and fun way to have dinner. You have more time for interaction and talk as your meats are cooking.
It’s a perfect date dinning experience, gets families to talk more around the table, but best of all, it’s a very healthy way to eat.
It’s a perfect winter meal and it is now served until spring as a promotion for $49 per person. But, is also available year round. Ask and you shall receive.
Herve Martin says parties have booked out the entire restaurant for a fondue party.
By Mia Stainsby
The Vancouver Sun
February 2005
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