You know when you are at home and reluctant to go out because the thought of slipping out of the warmth of your soft pajamas and actually heading somewhere seems so far out of reach? Well. that night it was exactly how I felt. After contemplating the idea in my head, the thought of having dinner alone with my other half seemed worth the effort. Now, to actually choose the destination. It took some time before we decided that we wanted a place that was not too far and that had a comfortable and spacious setting, hence we chose Mandaloun. I have tried the food there before on several occasions (including their rich breakfast), but I wanted to refresh my memory. We were led to our table, and handed the menus. Our waitress was great; the service was professional and the right amount of friendly. We ordered the Gambas Fritas, the Breaded Chicken Escalope, and the Fish & Chips. I loved the fried shrimps. They were so crunchy and they were salted perfectly. As for the fish platter, the amount of fish meat inside the crispy batter was generous and it tasted great. Their escalope was also tasty. Conclusion: Mandaloun handles the breaded and battered well. I should mention that their fries are really good; they were thinly sliced just how I like them. For dessert, we had their Gourmet Waffle with caramel and three scoops of fruity sorbets. Usually their waffle satisfies my sweet tooth, yet this time I don’t know why I had mixed feelings about it. However, based on my previous experiences, it is usually a good choice of dessert at Mandaloun. All in all, it was a peaceful evening in a calm setting, and that was what I had been looking for.
Don’t judge a book by its cover; that is sound advice. This time the cover was better than the content of the book. The decoration of Le Flocon is appealing and so is the whole mood of the place. Also, the collaboration with prominent chef Charles Azar makes it even more tempting to taste, so the expectations were high as we walked in. We were greeted with a warm welcome but we sensed an undertone of urgency making us feel like we had to rush the process of selecting the flavors of ice cream we wanted, preventing us from thoroughly eyeing all the varieties. Anyway, we chose a few sorbet scoops, and some non-sorbet ones. I decided to choose a dulce de leche scoop to sit on top of my ice cream cone. That was the first flavor I tried, it lacked intensity and was more watery than flavorful. It wasn’t creamy and full-bodied like it was supposed to be. The chocolate was more rich than the rest, and the mango sorbet was good yet easily replaceable with commercial brands. The other flavors were akin to the watery dulce de leche; no intensity to savor and awaken your taste buds. I was adamant to give Le Flocon another try before judging it (to read the book till the last page), so we focused on the highlight of the ice cream parlor; the creations prepared by Charles Azar. Unfortunately, the Foret Noire and Pavlova ice cream concoctions were not enough to redeem the whole ice cream tasting experience of Le Flocon. I disliked the Pavlova, which is extremely weird for me because I usually love the constituents used to make it. I preferred the Foret Noire, but it is not something I would eat again. Overall, there is nothing special to be found at Le Flocon to differentiate it from other ice cream shops. It is too mediocre to be labelled as an artisan glacier, in my opinion.