Amende Dinant (fine dining) By Navirah Zafar
Uploaded by eddyslash on Mar 20, 2009
Amende Dinant (fine dining)
By Navirah Zafar
One is constantly enchanted by the allure of M.M Alam road and the various culinary it offers to food lovers of the city. In this bewilderment of fine cuisine a délicat new restaurant by the name of “Chez’ Nur” has entered to relish the taste buds of food lovers all over Lahore. The name itself personifies the owner’s amour (love) and whole heartedness for the French fare “Chez’ Nur – at the place of Nur”.
Nestled in the neighborhood of M.M Alam Road, this French bistro adamantly is doing its part to bring a little of France to this side of the city. This very restaurant is a serene spot you can't help but turn toward for its delicious specials.
French Cuisiine at Chez’ Nur is a mix of fine culinary and creativity. Entering the doors of this French restaurant, one is mesmerized by the soothing tones and contemporary art work displayed. Keeping with the whole ambiance the interior does not over power the serenity created by the tone which is amidst of gold, beige, sun yellow and brown.
An array of French delicacy are offered which includes soups, salads, starters, pastas, seafood, poultry, meat, mocktails, deserts, hot and cold beverages. The menu is traditional French bistro; Oignon Gratinee (a classic onion soup), Calamari Gruillade (grilled squid in a garlic, sun-dried tomato and herb butter dressing), Wild Mushroom Cappelleti (fresh pasta stuffed with mushroom, minced chicken in creamy and fresh basil pesto) and Cotes d’ Agneau la Moutard (grilled lamb chops with creamy horseradish sauce and mustard relish) are just a few to mention.
Starting off with complimentary olive bread with a light garlic herb butter dip was delectable yet impeccable. I as a food enthusiast myself, was enticed by the appetizers which were unique in their presentation and taste; the Caviar Blinis and Asparagus Sauce Maltaise were light and rejuvenating. The use of crème fraiche and caviar on blinis was tantalizing and the combination of steamed asparagus with smoked salmon and hollandaise sauce was eccentric .Poulet a’ la Provencale (escalopes of chicken layered with creamy potatoes with herb, tomato and olive sauce) and Steak Béarnaise (fillet of beef with classic béarnaise enriched with pepper, mint and anchovy butter) were the show stealers for the evening. The combination of creamy potatoes, herbs, tomato and olive sauce renewed the concept poultry. Beef steak with its precise dash of classic...