(由 Google 翻译)在 L’Etoile 餐厅度过生日——麦迪逊的星光依旧闪耀
今年我的生日,我和家人再次来到麦迪逊 L’Etoile 餐厅,这家中西部时令美食的殿堂,再次为我带来了一个前所未有的精致而难忘的夜晚。从品尝菜单顶部印着“爱德华,生日快乐”的温馨问候那一刻起,就能清楚地感受到团队对细节的关注远不止于餐盘。
服务堪称典范——与用餐节奏完美契合,既不匆忙,也不拖沓。每道菜的呈现都如同舞台般完美,摆盘精巧,让人忍不住驻足欣赏。我选择了丰盛的品尝菜单,佐以侍酒师精心搭配的葡萄酒——这份奢华绝对物超所值。侍酒师的精选不仅与菜肴相得益彰,更使其更加深厚,激发出我原本可能错过的美味。
炸鰤鱼(Hamachi Crudo en Adobo)奠定了这道菜的基调——鲜嫩的鱼片点缀着甜玉米、浓郁的牛油果、酥脆的蓝玉米玉米饼,以及带来惊喜酸甜口感的蓝莓莎莎酱。
接下来是意大利乳清干酪意式小方饺(Ricotta Agnolotti),这道菜将乡村的温暖与田园的清新完美融合。意式小方饺的馅料包裹着蔬菜杂烩、刺山柑和鲜嫩的南瓜花,罗勒的香气更衬托出其浓郁的奶油馅料。
阿拉斯加大比目鱼(Boquerones-Crusted Alaskan Halibut)堪称精致之作——金黄的外皮包裹着鲜嫩的鱼肉。最后,以日式高汤炖制的韭菜和土豆(口感柔滑,黄油味浓郁,令人欲罢不能)作为点缀,鸡油菌和青豆则增添了泥土和青脆的气息。
接下来是Pinn-Oak Ridge羊排沙瓦玛——香气扑鼻,肉质鲜嫩,佐以蚕豆沙拉三明治、黄瓜酸奶和漆树香味的洋葱沙拉,完美地中和了羊肉的浓郁。
纽约客牛排是肉食爱好者的压轴大餐——烤得恰到好处,搭配烟熏西班牙章鱼、香脆的辣味土豆和色泽鲜艳的太阳金番茄。
甜点是俏皮又精致的多尔县甜樱桃甜点——一道夏日盛宴,由甜玉米布丁、红糖玉米饼、泰式罗勒酥饼和一抹焦糖点缀而成。
离开时,我和家人一致认为:L’Etoile餐厅始终拥有无与伦比的魅力,让一顿饭成为一次难忘的盛宴。这不仅仅是关于食物,而是每一个元素——服务、节奏、葡萄酒和摆盘——如何汇聚成一种超越其各部分简单相加的体验。明年的生日派对在精神上已经有所保留。
(原文)
A Birthday at L’Etoile – Madison’s Star Still Shines Bright
For my birthday this year, my family and I returned to L’Etoile, Madison’s temple of seasonal Midwestern fine dining, and once again it delivered an evening as precise and memorable as any I’ve experienced. From the moment we were greeted with a warm “Happy Birthday, Edward” printed at the top of the tasting menu, it was clear that the team’s attention to detail would extend far beyond the plate.
The service was exemplary—timed to the rhythm of the meal, neither rushed nor lingering. Each course arrived as a perfectly staged moment, the presentation so artful that pausing to admire it felt almost obligatory. I had chosen the grand tasting menu, enhanced by the sommelier’s wine pairings—an indulgence that proved more than worth the additional charge. His selections didn’t just complement the dishes; they deepened them, drawing out flavors I might otherwise have missed.
The Hamachi Crudo en Adobo set the tone—delicate slices of fish accented with sweet corn, creamy avocado, blue corn tostadas for crunch, and a blueberry pico de gallo that provided a surprising pop of tart sweetness.
Next came Ricotta Agnolotti, a dish that balanced rustic warmth with garden freshness. Nestled among ratatouille, capers, and a tender squash blossom, the agnolotti’s creamy filling was lifted by basil’s perfume.
The Boquerones-Crusted Alaskan Halibut was a study in finesse—its golden crust giving way to tender, flaky fish. It was anchored by dashi-braised leeks and potatoes à la Robuchon (silken, butter-rich, and dangerously addictive), with chanterelles and haricots verts adding earth and green snap.
Then, the Pinn-Oak Ridge Lamb Spare Rib Shawarma—aromatic, tender, and served with fava bean falafel, cucumber yogurt, and a sumac-scented onion salad that cut through the lamb’s richness beautifully.
The New York Strip Ribeye course was a carnivore’s finale—perfectly seared, accompanied by smoky Spanish octopus, crispy patatas bravas, and the brightness of sungold tomatoes.
Dessert was a playful yet refined Door County Sweet Cherry Fool—a summer tableau of sweet corn budino, brown sugar corn cake, Thai basil shortbread, and a lace of caramel.
As we left, my family and I agreed: L’Etoile remains unmatched in its ability to make a meal feel like an occasion. It’s not simply about the food, but the way every element—service, pacing, wine, and presentation—converges into an experience greater than the sum of its parts. Next year’s birthday already has a reservation in spirit.