Bistro Laurent, Paso Robles

The Plate We Ate’s inaugural blog takes place in a town, and at a restaurant that is very near and dear to our hearts. Paso Robles, California is known as a central coast wine mecca that is home to over 200 vineyards. Our love for Central Coast wine is matched only by our love for food.

Bistro Laurent located at 1202 Pine St. in Paso Robles gave Paso a glimpse of the culinary potential and changing tastes of the city almost 20 years ago. Jayme and I have been dining here for years. It is only fitting that we’re dining here today, with my family, on my birthday, and our launch of ‘The Plate We Ate.’ Please Enjoy!

As we arrived, we were immediately greeted by Maître d’ Ian Adamo, and shown to our patio seats, we all knew that we were in for something special. His congenial yet professional demeanor put us all at ease as we left both our culinary selections and wine pairing to Sommelier Ian and of course Chef Laurent Grangien.

Here is the tasting menu that we indulged in on May 18th, 2016.

Un

Ahi tuna tartare, balsamic vinegar – Chablis

Deux

Sea scallops with black truffle infused sarda – Burgundy

Trois

Roasted lamb sirloin, puree potatoes, garlic jus – Syrah/Grenache

Quatre

Pineapple clafoutis, coconut sorbet – Sauternes

Every dish was very well executed. The ahi tartare was cool, uplifting, and made you hunger for the courses to come. The roasted lamb sirloin was prepared to a glorious medium rare. The slight chew of the cut filled your mouth with that gamey distinct lamb taste that I crave monthly. The fourth course was everything that you would want from palate cleansing dessert after a decadent French meal. A bright pineapple clafoutis graced our plates. It was served with a coconut sorbet that made me think how this could be a French take of a deconstructed PIÑA colada dessert. You might notice that I skipped course “Deux,” trust me I didn’t.

No Butter Required

We can all answer in unison that timeless epicurean question;  “How do the French make their food taste so darn good?” Ready...? “Butter, Butter, Butter.” That may well sum up much of the ingredients needed to make their iconic croissants, escargot, or decadent buerre blanc sauce. The only question I can think of after dining at Bistro Laurent in Paso Robles is, “What has Chef Laurent Grangien done to make his Sea Scallop with Black Truffle infused Sarda taste like a symphony of earth, ocean, and butter?” I’ll tell you…and, it’s not my first, second, third, or even hundredth substitute for butter. Clam stock. Warmed clam stock is gently folded into sarda. The Sardinian pasta that has the texture and consistency of pearled Israeli cous cous becomes a buttery masterpiece by adding clam stock The constant stirring and adding of rich clam stock is reminiscent of risotto’s preparation and silky consistency sans buerre.

When done right, all that starch and brothy richness marries the sarda on your plate and honeymoons on your palette. Laurent does it right, and he expertly finishes his sarda with Pecorino Romano, and heavy cream before he creates a pillow on your plate for two expertly seasoned and seared sea scallops.

The seared scallops remind me of two toasted campfire marshmallows resting atop a cream colored sleeping bag of sarda. The scallops cling to their seared caramel colored crust, and you can already tell that the well-seasoned brûléed top is going to give way to a custard of oceanic buttery perfection. The presentation does not disappoint, and the flavor may make you for the first time not miss butter.