NL LIEW's FOOD PAGE: Dinner at a 2 Michelin-starred Restaurant at Arbois (reblogged from July 2013)

My friend reserved a place for us to try out (for once at least in a life time) a 2 Michelin-starred restaurant in Arbois. It is a small town about 40 minutes drive from Besançon town and like all quaint little towns of France, extremely charming and rustic. If there isn't that much to brag about restauration in Besancon, this tiny little enclave has much to shout about: its famous yellow wine called "vin jaune", a wine with an interesting yellow tint and an earthy taste, another light claret wine called "vin de paille" or "straw wine" is equally famous for its sweetness close to a Sauterne...But the two biggest draw has to be the world renowned Hersinger Chocolate Maison and a 2 Michelin-starred restaurant called simply Jean-Paul Jeunet d'Arbois (namesake of the chef).

View of the town centre in the evening...

Outside of Hirsinger, right in the middle of the town...

A sweet toothed person will have troubles in this shop...

Nougat in all its possible incarnations...

and fruit candies too...

some remaining pastries and chocolate confisserie at the end of the day...

Chocolat galore...the price is actually not as forbiding as one would imagine from an upscale chocolatier but it is never cheap to begin with...

The name of the shop...

and outside...

Across the street, at a turn and this is a rather unassuming hotel/restaurant...

Beautifully dressed room with a brigade of service to make sure everything meets the client's expectation. I ordered the tasting menu (lowest priced) at 110 euro...the waiters are extremely competent and will be able to address any requests, big and small...however, they'll never cease to try to push their expensive wines to you...

A small tray of tasters called amuse-gueule to get things going...the fried quail egg was interesting but not shouting...the rest is a tiny window to the taste range of the region - summer tastes are typically linked to fenouil, aneth, artichokes, and wild flowers as well as regional products like the absinthe (a strong liqueur), jésus de Morteau (a large sausage) and vin jaune... the restaurant seems to concentrate on quality regional products used in imaginative ways.

A trio of butter was offered to go with the meal: simple salted butter, seaweed infused butter and speciality sausage-infused butter (jésus de Morteau).

Maquereau de Ligne Juste Poché au Beurre Citronné,

Sablé & Royale aux Graines d’Aneth Torréfiées,

« Chantilly » Légère à l’Absinthe

Truffe d’Été & Artichaut Bouquet en Salade Décomposée,

Barigoule à l’Amande Fraîche & Fleurs d’Origan,

Croustillants d’Artichaut

The summer truffles were crispy but they only have a faint perfume. The use of raw almond to balance the saltiness of the sausage and almond parfait was interesting.

I chose this special bread - it is really yellow in colour because of the use of absinthe as a flavouring agent...

ESCARGOTS DU PETIT MERCEY, BLETTES & ORIGAN

Etuvés au Beurre de Gingembre, Côtes de Blette Glacées, Tuile de Lard Cul Noir,

Petit Farci de Vert de Blette & Jus mousseux à l’Origan

There are actually only 3 snails inside, perfectly cooked and prepared without a single trace of earthy sandiness. However, this is really a light dish, even for me who doesn't eat a lot.

Entrecôte de Boeuf « Hereford Prime » à l’ Armoise,

« Farçon » au Jésus de Morteau Révisité

Radis Confit & Girolles Clous,

Beurre de Vin Rouge

The beef was by far the most outstanding dish but again, too tiny for my liking. I actually had 5 entries (+ 2 light tasters and a selection of cheese) but felt like I didn't actually had that much to eat...