Stella-Stella-Stella

Stella-Stella-Stella originally published on Food and Fond Memories on August 5, 2010 by sandyaxelrod Leave a Comment (Edit)

Stella-Stella-Stella

Roasted Heirloom Potato Puree with Applewood Smoked Bacon Lardons, Fingerling Potatoes, Truffle-Scented Petite Brioche Croutons and Truffle Creme Fraiche Caviar

Stella-Stella-Stella! Restaurant Stella! is quickly becoming one of our favorite restaurants. The first time we dined there was New Year’s Day 2010 and we were really anxious to return. We made a reservation for our next to the last evening in New Orleans and it was memorable indeed! We were warmly greeted by the manager Laurie, who remembered us from our first visit. As did the sommelier, who believe it or not, recognized me by my unique cigar box shoulder bag! Apparently I wore the same one in January. It was handmade by an artist friend of ours Elaine Laurent and has a bejeweled Cosmo cocktail on the lid. It is one of a kind and is as gorgeous inside as it is on the outside. I had decided after our first spectacular dinner at Stella! that I would order the tasting menu on our return visit. Unfortunately for Steve the only way I could get it was for him to order it as well. They have a policy that they will only serve the tasting menu if everyone at the table orders it. I totally understood this because there are so many courses and they want everyone to be enjoying food at the same time. Steve, being the sweet loving husband that he has been for over 41 years, agreed to order it just so that I could have my hearts desire. All of our service staff Jennie, Scott and even the manager Laurie treated us like old friends. Scott Boswell is the Executive Chef and owner and creates exquisite Global-Modern cuisine influenced by world flavors as well as his Louisiana roots. This year he was nominated for a James Beard Award for Best Regional Chef. Before our seven course tasting menu was served we were treated to a couple of amuse bouche. The first one was a shrimp kimchi with mango and the second amuse was a wonton with sweet and sour sauce and a bowl licking worthy coconut curry peanut sauce. Following these palate pleasing little works of art our journey through Chef Boswell’s culinary creations ensued.

An Amuse Bouche

1st Course
Roasted Heirloom Potato Puree with Applewood Smoked Bacon Lardons, Fingerling Potatoes, Truffle-Scented Petite Brioche Croutons and Truffle Crème Fraîche Caviar

Lobster Egg and Caviar

2nd Course
Lobster, Egg and Caviar
Canadian Lobster, North Shore Farm Egg and American Paddlefish Caviar
3rd Course
Italian Summer Truffle and Baby Shiitake Mushroom Risotto with
Fava Beans, Grilled Baby Leeks and Virgin Olive Oil

Pan-Seared Japanese Mero Sea Bass with 
Iberico Bellota Ham, Baby Turnips, Carrot and Parmesan Jus

4th Course
Pan-Seared Japanese Mero Sea Bass with
Iberico Bellota Ham, Baby Turnips, Carrots and Parmesan Jus
5th Course
Porcini Crusted Dutch Valley Veal Tenderloin Medallions with
Fingerling Potato Confit, Root Vegetables and Escargot, Calvados and Herb Reduction
6th Course
Deliçe de Bourgogne Grilled Cheese Sandwich with
Candied Almonds, Powdered Pistachio and Captain Crunch Nutella Explosion
7th Course
Chocolate Chip & White Truffle Ice Cream with Truffle Scented White Chocolate
Panna Cotta, Candied Black Garlic and Spun Raw Black Truffle Honey

Assorted Fruit Sherbets in a Bowl Made of Ice!

It was truly one of the most amazing dining experiences that we have ever had! And as if we hadn’t already eaten enough to make us explode; Lauren remembered how much Steve was enthralled by the ice creams served in an ice bowl that wafts smoke from being frozen with nitrogen so she brought us one filled with chocolate, blackberry, pecan and vanilla ice creams. AND… when the check was presented so was a plate of assorted chocolate truffles and petit fours!! My only complaint was that they had to wheel barrel us to our car we had consumed so much delicious food and wine. Of course we look forward to returning in the fall. Stella-Stella-Stella!