Culinary heaven and a foodie destination in Camden Maine
by Mainedish on Sat Mar 26, 2011 8:28 pm |
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Natalie's is a culinary dream. The new chef is cooking up a storm and after less than 5 months at the helm already nominated Best new chef of USA by Food and Wine Magazine. Reason for us to make Camden Harbour Inn our culinary destination. First of all the inn is a most stay and a destination within the destination Camden Maine. The service is beyond anything we ever experienced and the room was sublime. However this is a review about the restaurant and staying or not, Natalie's must be on your list when visiting Maine. Welcomed by the Maitre 'D, we were seated in a beautiful decorated restaurant, with the most comfortable seats, bold red colors, antiques mixed with modern design elements and breathtaking views over the harbor and hills. We noticed a wrapped around porch with seating, so in the summer this must be the premium place to dine. After a perfect crafted cocktail (we were told the bartender was awarded best bartender in Maine last year, 2010), the chef started us off with an amuse, 3 perfect little bites, a gougeres, a pastisse and a duck terrine. For appetizers my fiance chose a chilled carrot soup with orange segments and lime zest and I had tempura shrimp with a mango, ginger, shaved vegetables salad and a sweet and sour dip. The carrot soup was an orange color splash served in a Wedgwood Jasper Conran Tea cup (over $70 per cup, we know we have them at our house). Smooth texture and delicate flavors. The shrimp had the perfect tempura batter and the salad, oh wow, that salad. Umami is all I got to say.
For entrees we had a duo of lamb with broccoli puree, baby carrot and jus de Braisage (liquid from braising an oxtail, shallots, carrots, garlic, red wine, bouqet garni and at least 8 to 10 hours of time). A perfectly braised lamb belly and roasted leg, the broccoli puree had this pure and eye-popping green color. Refined flavors and textures, a perfect homage to Alain Ducasse.
The second entree, codfish with a mustard crust, was equally well presented and flavorful. Accompanied with an English pea puree giving the dish a beautiful green color and freshness of spring, white asparagus (where do you find white asparagus in the US?) and meat jus. Ended our dinner with two perfect desserts, a Grand Marnier parfait with a grapefruit foam and citrus segments and my fiance enjoyed the carrot cake with Vietnamese cinnamon and yogurt sorbet. All was paired with excellent wines and I had one of the best espresso's in the past years. Natalie's offers an extended wine menu and an amazing cocktail menu. As after dinner drink we enjoyed a pousse cafe and we were tempted to try the absinthe. Next time, because we will be back for more culinary heaven. |
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