Still Friday night here in San Francisco, and I just came back from a small dinner at Jeanty at Jack’s, just a few blocks from my hotel and recommended by the friend who I had met earlier for drinks. I didn’t feel like a full meal, so I skipped the steak frites (actually, entrecôte), the cassoulet and even the sole meunière in favour of the terrine de lapin and the tomato soup, accompanied by a glass of Caillou Côtes du Rhône.
The terrine was fatty but in a good, buttery way. It was served with a small mound of a slaw-like salad of apple and celery root matchsticks with a slightly mustard-y dressing that tasted of something not quite right — flour used for thickening? The plate was dressed with a swirl of mustard, darker and less tangy than a Dijon so as to not overpower the mild terrine, and small, tart cornichons made a nice contrast with the rabbit. It was served with fresh baguette slices.
I grew up on Campbell’s tomato soup, and although it has a nice homey feel to it, I’d never consider ordering tomato soup in a restaurant, except that the friend who recommended the restaurant said that “the tomato bisque in a pastry puff is worth the trip alone”. Jeanty’s tomato soup is from a completely different planet than Campbell’s. A bisque, really; cream-laden and both comforting and exquisite in the mouth, both in texture and taste. And the pièce de résistance: it’s served in a miniature soup tureen with a cap of puff pastry sealed all around and baked in place. I gently pushed through the domed cap, dipping the pieces of pastry in the creamy bisque. OMG.
The chocolates and Rioja will have to wait for tomorrow.