Rouge Bistro

Went to Rouge Bistro tonight with the gf for V-day, it's in Fashion Island, in Newport Beach:  

Dress for the evening was a Belvest navy suit with a electric blue windowpane, white T&A shirt, solid red RLPL tie, Black RLPL/EG Cardiffs, Breitling Crosswind Special (Blue face)

They didn't have their usual menu at all, only a $75/person prix fixe menu, which was surprising, but the food was quite good, Corkage was $20/btl and we brought 3 bottles.

We started with a bottle of Krug NV, along with the starter of new potatoes chive cream fraiche and beluga, followed by seared peppered foie gras with cinnamon cornbread for me, and escargots with portugese sausage for her.  The foie gras was quite good, although not quite as good as the offering from Pinot Provence last week, and the escargots were delectable.  The cinnamon cornbread was really really good, portions were impressively large.

Main course was rack of lamb in a cranberry reduction, with new potatoes, tomatoes, and asparagus for me, lobster tail with angel hair pasta for her.  We went with a bottle of 1982 Pichon Lalande with these, which was amazing.  The lamb was succulent and tender, with nice flavor, and the lobster tail was agreeably soft and crisp, with not a rubbery feel to be found.

Dessert course was strawberry/white chocolate souffle for me, lemon creme brulee with blueberries for her, finished off with a 1/2 btl of 1990 d'Yquem, which was, as always, spectacular.  

Overall, a good meal, going out for a few more drinks soon.  Will write more later.

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Krug NV was $225 on the list, but I had brought the bottle with me.

I brought the d'Yquem, most nicer restaurants will have A d'Yquem on the list, but not a 90, which is about $275-300 at retail and would be probably $750 on the list.  

The Pichon Lalande was actually the most expensive bottle we drank, it is about $400-450/btl retail, I actually inherited it from a family member who had gotten out of wine, and left me a couple hundred bottles of mostly bdx, that had been stored since release.

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