Passover Dinner at Rotisserie Georgette

As I said in my Passover 2017 post, we did not do any Seders, “Express” or otherwise. For the second year in a row, we dispensed with them in favor of going both nights to restaurants serving Passover dinners. Last year, Michael and I loved the Mexican-style Passover dinner at Toloache. (You can read my blog post about it here.) So, on the first night, we decided to go there again. This time, Jen came with us while Louis opted out. The menu was in most aspects identical to last year’s. We ordered the same things, the one difference being the type of lamb served for the main course: loin instead of a rack. Everything was, again, wonderful. (The photo set for this year’s Toloache dinner can be viewed on my Flickr here.)

Rotisserie Georgette

A week or so before Passover, Michael received an email from Rotisserie Georgette about the special dishes they were offering for Passover. Owner Georgette Farkas, who previously spent many years as head of P.R. for Chef Daniel Boulud, opened this French-style rotisserie in 2014. We went for the first time in June 2014 and a few times after. Jen and Louis have also been there a couple of times – once with us – and liked it as well. The food is delicious, service is professional, and the space is beautiful. Even though it seemed they weren’t serving a complete Passover dinner, the dishes they were offering sounded great. When I told Jen about the email, she and Louis agreed that Georgette would be a fine choice for the second night’s Passover dinner. We asked Louis’s sister Lesley and her husband Philip if they wanted to join us. They said they would like to. However, Lesley is taking Italian lessons on Tuesday evenings in preparation for their trip to Italy in June. Since the second night of Passover was a Tuesday, she had to see if she could take a make-up class on another day. Happily, she was able to. So, we were a party of 6.

Michael and I were the first to arrive. As I said, in the email there had only been mention of a few Passover dishes. However, when we were given the menus, I was pleased to see that, while those dishes were available a la carte, they were also included in a complete Passover dinner. The only catch: it must be ordered by the entire table.

After everyone else arrived, it took only a brief discussion for all to agree that the complete Passover dinner was the way to go. Louis was able to participate because it was almost entirely gluten-free with just two no-nos, matzoh and the mazoh ball in the soup.

Rotisserie Georgette Passover Dinner 2017

A bottle of Saint-Joseph was chosen which sufficed for the four wine drinkers (Louis and I were the teatotalers).

Saint-Joseph

Orders were taken for the main course and vegetable accompaniments. Dessert orders were taken after the main course.

Matzoh

Matzoh

Two Dishes for the Table:

Crisp Potato Pancake

Crisp Potato Pancake – Apple Compote, Crème Fraïche

Chicken Liver Mousse

Chicken Liver Mousse with Port Gelée

Now, you’re probably thinking there must be some mistake. Aren’t potato latkes for Chanukah? How do they belong on a Passover menu? Well, here’s the thing. During Passover, because grains are being verboten for Ashkenazi Jews, potatoes are a biggie! So, why not serve latkes? I mentioned at the table that when we used to do the second Seder every year at my Uncle Arthur and Aunt Symie’s apartment (that now seems like a long time ago because it is!), she always made potato kugel. Think of kugel as a “cousin” of potato latkes. The kugel’s ingredients are the same but baked as a casserole instead fried as latkes.

There were six latkes – three on the plate on my end of the table and three on the other end. They were extremely crisp around the edges but softer in the center. Applesauce and sour cream are standard accompaniments to latkes. Topping them with apple compote and crème fraïche elevated them above the usual, the latter adding French flair. Not unexpected since as I mentioned above, Georgette is a French-style rotisserie.

The mousse was definitely in the French mode. And we couldn’t ask for a better “substitute” for traditional Jewish chopped liver than this superb terrine. Smooth as the proverbial silk with lovely liver-y flavor, it worked great as a schmeer on the matzoh.

First Course

Matzoh Ball Consommé

Matzoh Ball Consommé with Carrot, Celery, and Dill

There weren’t choices for the starter, but why would any of us complain? This version of the Jewish classic had a full-flavored broth and a very good matzoh ball. (Louis’s bowl was, of course, matzoh ball-free.)

Main Course

Poulet Rôti

Poulet Rôti

From the three options, everyone chose the chicken. Not surprising since Rotisserie Georgette is known for its chicken. It’s an especially flavor-filled bird, and preparing it on the rotisserie makes it really juicy. As you can see from my plate, we each received half a chicken.

There were three sauce options:
Provençal – Herbs de Provence, Garlic
Marocaine – Cumin, Coriander, Olive, Lemon
Au Poivre – Green Peppercorn, Cognac

Michael and I picked Provençal. I don’t remember what the others chose.

Vegetables

Rotisserie Potatoes

Rotisserie Potatoes

Brussels Sprouts

Brussels Sprouts with Apple and Lemon

Roasted Carrots

Roasted Carrots with Grain Mustard and Maple

Each main course came with a choice of one side. Michael, Louis, and I ordered the potatoes; Lesley and Philip picked the Brussels Sprouts; and Jen got the carrots. Thus, we ended up with all three options. All the veggies were tasty. Portions were generous, so we shared.

Dessert

Soufflé au Chocolat Amer

Soufflé au Chocolat Amer

Bittersweet Chocolate Soufflé, Vanilla Ice Cream, Chocolate Truffles

Berries and Rhubarb Pavlova

Berries and Rhubarb Pavlova

Fresh Berries, Roasted Rhubarb, Berry Sorbet, Crunchy Meringue, Ginger Granita

There were two choices. Everyone except Jen chose the soufflé. It’s a staple on Georgette’s menu and always perfection! Since I didn’t taste the Pavlova, I take Jen at her word that it was great.

Mignardises

Macaroons

Macaroons

I would have much preferred French macarons but, of course, macaroons are standard for Passover. For me, these were the only disappointment in what was in every other respect a truly excellent meal served by an efficient staff from a kitchen putting out the food in a timely manner.

Georgette herself was in the house which was the case each previous time we dined there. Not surprising since this is her “baby.” She is sweet and a charming hostess. On our way out, when we told her how much we enjoyed this Passover dinner, she thanked us for coming. If she offers it next year, we’ll definitely considering doing it again.

Rotisserie Georgette

Rotisserie Georgette (Photo taken June 2014)

Rotisserie Georgette

Rotisserie Georgette (Photo taken June 2014)

The entire set for this Passover dinner can be viewed on my Flickr here.

To see sets of our previous dinners at Rotisserie Georgette click here, here, and here.

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