indebleu Chef’s Table reviewed

There are very few more decedent dining experiences to behold than the “Chef’s Table”.  Sometimes you luck out and get a multi-coursed meal prepared by several Executive Chefs at an event or fundraiser (oh the gluttony!) or even have a Chef in your own home ripping apart your kitchen before dazzling you and your friends.  Each of those are wonderful gastronomical moments to be sure, but I still rank a Chef’s Table within the Chef’s own restaurant high on the scale.

Tuesday evening, some friends and I got to take in both visually and physically, Chef Michael Hartzer’s talents at the one-of-a-kind Chef’s Table at indebleu.  The table itself is actually one-of-a-kind, as we were told there is no other table in the country that rotates from the dining room to the kitchen (your server uses a wheel to turn your table, not even a button, so it is low-tech, but provides entertainment because you watch him grunting away).  The nook where the table is located is away from the dining room upstairs, so it offers much privacy, low “mood” lighting by way of a stunning chandelier that appears to resemble a garlic clove, and a comfy semi-circle bench, versus chairs, so there is a true sense of intimacy.  While the table seats 6 comfortably, 4 is a nice number as well.  (Perhaps the only drawback of this table is when you want to book more than a group of 6 for a private Chef’s Table.) 

(Pictured above: my veggie dish, dosa with wild mushrooms, smoked paprika, asparagus, pea and ginger coulis and below: Chef’s awesome rack of lamb with stir fried baby bok choy)

Chef Hartzer prepared a 5 course tasting menu that screamed: “I am innovative, talented and love to create, hear me roar!”  It was as if the lion (soft spoken and gentle that is) was released (he received much of his training while working under Michel Richard at Citronelle).  The service was impeccable, and while we kept saying, “Turn us into the kitchen, turn us!”, our server smiled and said patiently, “Not yet! Soon.”  I am assuming that is part of the anticipation.  When the turning did happen, we couldn’t help but “oooh and awwww”, as silly as that sounds.  Don’t worry that you will be thrown around like the Teacup Ride at Disney.  The turn is nice and slow - no waves in your wine glass.  Then at the close of the meal, we were turned back again for our conversation to continue without having to watch the kitchen staff clean up. 

While I would love to go into every single bite of every course, I will spare you and give you some highlights, however, I would suggest to you 110% to book the Chef’s Table.  The entire evening was a perfect experience from the food, the presentation, the wine pairings, the service, the turning table, to the talk with the Chef.  DC Magazine didn’t rate it #1 for no reason.

(Pictured above: Duck two ways and below: a few wine glasses left on the table after we turned into the kitchen with Chef Hartzer on the move)

Highlights (please note, I was given Chef’s vegetarian courses which were really outstanding): butternut squash soup with lemongrass, pickled jalapeno and dried lentils which was paired with an ‘05 Alma Rossa Pinot Gris; Potato “Risotto” with peas and carrots paired with an ‘06 A to Z Chardonnay; Duo of Duck, slow roasted breast with brule’ oranges, orange duck jus and cashew crumbles and Roasted Fois Gras in a spiced port reduction with cocoa nibs and poached figs paired with ‘06 Shooting Star Blue Franc.  There was more more more (including rack of lamb and raspberry point oysters) but I would be remiss if I skipped mention of the dessert. 

We were presented four versions of indebleu’s meal closures: Tea creme brule’, mango mango, their opera cake and my personal favorite, “spaghetti and meatballs” (see the photo).  These were paired with ‘05 Pearmund Late Harvest Viognier.

All in all, it was one of the best Chef’s Tables I have experienced and my friends suggested the same.  You will be extremely full, extremely satisfied and extremely happy as you roll home. 

(Pictured above: indebleu’s traditional ice cream spaghetti and donut like meatballs and below: the stunning opera cake)

For more information on Chef Michael Hartzer’s Private Chef’s Table please go to www.indebleu.net.

(**indebleu is a Special Highlighted Partner of Pamela’s Punch**)