Wanted to have a nice meal with the GF on a Saturday night but didn't want to get too extravagant. Olala is a short walk away, and any place known for fois gras is most likely on the upscale side. The restaurant is tucked away in an alley behind the leafy RenAi Rd. thoroughfare, set aback at the base of an residential complex. The dark lighting, generously spaced tables, and the European (but Chinese-speaking) hostess gave the place a Western flavor. Dramatically red walls and an electronica beat for some vibes.
We get the token Chinese waiter, who was competent enough so no problem. No need for the set meal, share a couple of appetizers then a couple of mains, with a glass of fruity red wine. The spinach salad was interesting, garnished with artfully rolls of thinly sliced cucumbers and sprinkled with walnuts and freshly shaved parmesan, dressed with a balsamic vinaigrette. The flavors were well adjusted and the components well-selected, it was just that the spinach itself was a bit disappointing. It was more like late-adolescent spinach rather than baby spinach. Sure do miss the fresh California organic salad greens. The ciabatta-like bread was plenty fresh though, and the dimsum steamer-basket to hold the bread was a cute touch.
Ordered an appetizer portion of the fois gras. The piece of seared goose liver seemed very small on the large plate decorated with a berry sauce, sitting on a round cake of polenta. Took very small bites, which is all one needs to enjoy the rich and juicy fowl innard. The bread helped to soak up any leftover juices. It was good, but it's questionable whether it's that (as in NTD500) good.
No such doubts about the mains, though. GF had scallops in a rich lobster sauce, which looked to be made with lots of cream and butter and one could really taste the lobster essence with a hint of bitterness from the innards. The visible strands of saffron provided the color. The scallops were cooked with respect, the center almost cool to maintain the delicacy. I had the sirloin, generously sliced in a robust but not overpowering wine and mushroom sauce. The meat was nicely medium-rare and one could tell the sauce was made from the meat drippings and juices to maintain the natural flavor. The sirloin was a bit chewy, would've been great if we could get the same preparation on a tender slab of American rib-eye.
Shared a Grand Marnier crepe for dessert, which probably seemed a bit stingy since it was just a couple pieces of flambeed crepe with a small scoop of ice cream on top. Nevertheless, the warm crepe was infused with the orangey flavor of the GM, and the cool vanilla ice cream made for contrast in temperature and texture but perfectly complimentary in flavor. Demonstrates that there's no need to stuff oneself with massive sugar-rush desserts every time out.
Sure, any old place in Paris would be better for the price, but unfortunately one won't always have Paris. Even if there were some small quibbles here and there, the food was done correctly in each case, which is a comforting thing to know.
OLALA法式餐廳
台北市大安區仁愛路4段371號1樓
02-27739577