5357 H Street
Sacramento, CA 95819-3544
(916) 455-9140
caferolle.com
Chilled Foie Gras served with baguette.
Chef Rolle’s Foie Gras is made from the same recipe that has made his father’s shop known for having the best Foie Gras in Lyon!
Two huge slices of foie gras. It was rich and buttery, had a meaty texture, and for me hard to describe the taste. It was good. It is like trying to describe butter. Do you know anyone who would argue that butter does not taste good? I think not.
Hot Brie and Salmon Sandwich
Melted brie cheese on smoked and cooked, Gravloks style or poached salmon with spring mix, with dill crème fraiche
Melted brie cheese on smoked and cooked, Gravloks style or poached salmon with spring mix, with dill crème fraiche
This was a great sandwich. The bread was crust was crunchy on the outside and the inside of the bread was warm and tender. The salmon was flavorful, the brie provided another textural contrast and creaminess and the dill creme fraiche tied everything together. It was served with a mixed green salad with, I think, a Dijon mustard vinaigrette.
Chocolate and toffee Crème Brûlée
Of the crème brûlées that I have eaten, this was the first one with a caramelized sugar top that actually made the cracking sound as I broke through the top. The chocolate crème was subtle with little bursts of chocolate and toffee dispersed throughout. Very nice way to end the meal.
Overall, I had a very good lunch and will return for dinner. If you have time check out some of the books they have laying around. Apparently Chef William Rolle's father knows Chef Paul Bocuse and they even mention Sacramento in one of the books.
