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Restaurant: la Coupole
Although this is not srictly within the purpose of this blog, I thought it would be a shame not to share some good moments I spent abroad and thus provide useful and truthfull knowledge away from the “guides” and what else!
As March 11th is the Missus’ birthday, we (I) thought we ought to celebrate it with a special dinner.
La Coupole in Noumea, New Caledonia (we had discovered a very good value free-time tour for three days to this favourite destination of ours) is the best Fench restaurant in the whole island (that is until now…) and located just beside the Surf Hotel where we resided.
After a Kir for aperitif (my half pointed out that a glass of Champagne would have fitted the occasion better, to which I replied that I wished to bring her back to the hotel in reasonably good shape…), I chose a Cote Chalonnaise, Red Mercurey, Les Gravettes 2005, one of the best reds in that particular region and certainly better value than overblown Bourgogne greta names.
The amuse (see pic above) consisted of foie gras terrine slice with toast and balsamico dressing. I ended up with half of my half (no pun there!) as she felt a bit conscious about her waist.
I ordered a dozen oysters from Doumbea. These are raised in the village of the same name and have the particularity to be small, full and succulent. I never seem to have enough of them every time I visit this island.
Her Grace chose the Cassolette d’Ecrevissesd de Bolouporis a l’Estragon/ oven baked crayfish from Bolouporis (New Caledonia) with taragon.
The crayfish are basically sauteed with a julienne of vegetables and fresh taragon and seasoned fresh cream, then poured in a dish to be covered with light pastry before being baked in an oven. Good balance. It was the first time the Missus challenged crayfish and she loved it.
As for the main dish, my wife tried the Croustillant de Saint-Pierre/Sea Bass baked in light pastry (again…). The fish had been emphasized with a slighty spicy seasoning before being wrapped in very light pastry. Good balance again.
As for me, I had chosen foie gras (again…) raviolis with morel sauce, which unfortunately I could not keep away from my other half long enough. Which explains why I appreciated half of the firsh she had graciously left for me!
I still had space left for the kiwi and pineapple soup with citrus sherbet.
Her Majesty was already full and quite happy nibbling on the “mignardises” consisting of creme brulee an cold melon soup.
The bread we were served had been baked in the restaurant kitchen and I had a hard time keeping my hands off it!
Coffee, and that was it.
The bill was fairly high, but life is more expensive there than in Japan.
Very kind and attentioned service.
Restaurant La Coupole, Le Surf Hotel,
Le Rocher a la Voile
9847 Noumea, Nouvelle Caledonie.
Reservations are better made through the Hotel, especially on week-ends
Credit Cards OK
2 thoughts on “Gastronomic Destinations: New Caledonia (1)”
Still trying to cool down (we had 38 degrees in the shade at one time!).
The Doumbea’s oyters are pretty different as they are originally an indegeneous variety. They are small. The largest would half the size of my palm.
They have little “milk”. They are similar to fine claires in France (oysters in France originated from Great Britain and Japan, except for the belons!), although they have a dark brown green colour. They are very popular, but not cheap!
What’s the difference in taste about Doumbea’s Oyster and the more classic one we find from Bretagne in France?
As always your blog is … delicious?! yeah that’s the word.