#TerrificTakeout #PeachyDeegan #LaSirene #UWS #WhomYouKnow #Manhattan @ManhattanPeachy La Sirene Upper West Side by Executive Chef Lyon Pawlicki and Chef/Owner Didier Pawlicki Summer 2018
Executive Chef Lyon with the Truffle Mussels
It's not who you know, it's WHOM YOU KNOW and we've known Didier for years, as we worked with him downtown at his original location and another venture that has since passed. Most recently, we experienced the incarnation of La Sirene on the Upper West Side early this year:
and we returned this summer because, ooh la la, Mademoiselle Peachy just loves French Food.
Especially truffles. Note that menu above dedicated to truffles; we almost never publish pictures of menus but truffle-only menus are memorable.
As you learned in the last review, Lyon, Didier's son, moved to Manhattan from Paris to elevate all of our tastebuds and he's got a fruity ice tea he invented that he wanted us to try which is bright and refreshing, but we liked the french reds better. We are incredibly salad-enthused this summer, and so we began with the Mixed Greens Salad.
Lyon is incredibly aesthetically-motivated, especially for his age and experience level. Radish, mango and diced tomato rejoice in greens and endive, all chopped well. A vinaigrette with dijon mustard dressing on the side (we preferred this one) and a lemon dressing which was refreshing accompanied this fresh, classic salad.
Another salad hit is the Beet salad with oven-roasted fresh beets, diced apple, toasted pine nuts and brie cheese. Again, a gorgeous presentation awaits you with items of the utmost freshness.
Bonus points for maroon and gold beets, Boston College colors!
A french delicacy is liver, and so meet an appetizer: Sauteed D'Artagnan Organic Chicken Liver, cooked in port, with onion and fresh salad. This uniquely sophisticated number is quite memorable and if you are a liver enthusiast, you will adore it.
There are mussels on the regular menu in four ways, and we chose the Creole French Caribbean Style this time:
Steamed in pink sauce, these magnificent little wonders are elevated with Rum, a touch of heavy cream, herbs, spices and chorizo and sliced baguette is perfect for making the most of the sauce at the conclusion of your mussel experience at La Sirene.
But wait, Lyon said we must try his Mussels with Truffles, which were absolutely incredible.
If you want an authentic French chef that just arrived from Paris to shave truffles on your dinner, this is the place to go. This is a current special.
Extraordinary brilliance:
The Linguini aux Fruits de Mer is a total song of summer on your plate,and the white saffron sauce embellishes the seafood perfectly. Scallops, mussels, white meat fish filet, octopus and shrimp await your visit and are a sunburst of flavor emanating from the linguini itself.
Another hallmark of excellence at La Sirene is the Tournedos Rossini: Seared Filet Mignon topped with Foie Gras (the foie gras is NOT seared.). It arrives perfectly medium rare and this is probably our favorite entree at La Sirene. It has incredible flavor and brilliant presentation Shallots and Port Red Wine Truffle Sauce make this a dinner you will revel in.
From the zucchini to the butternut squash to the chayote (south american squash) to the carrot puree, La Sirene never forgets that vegetables are important.
Finally, we tried our first skatefish ever we believe at Lyon's suggestion.
Obviously Peachy wanted to know if it played hockey.
Obviously Peachy wanted to know if it played hockey.
A special when we visited served with capers, paprika and parsley, the skatefish was light, buttery, gorgeous fresh fish brilliance and if it is available when you visit, order it. Also, Valerie and Arthur make the entire experience superlative too, and they are the most "on it" support staff we have seen this summer. They anticipated everything and we had to ask for nothing.
Both the profiteroles and the strawberry tarte were phenomenally delicious conclusions to our recent La Sirene experience.
We had a great experience at La Sirene Upper West Side and we look forward to seeing what they do next.
