Nothing is more up my alley and on brand for me than a multi-course tasting menu with pairings. I will travel far and wide for amazing culinary experiences! However, this time around no such extreme travel measures were necessary as the restaurant hosting this special tasting dinner, Knife Pleat, is located close by in Orange County. Lucky me!
Located within South Coast Plaza, Knife Pleat is a French restaurant founded and operated by Michelin-starred chef Tony Esnault and restauranteur Yassmin Sarmadi. The restaurant fits right in with the luxury boutiques and ambience of SCP; since fashion and food are art, then this is location is truly the most complimentary pairing of them all! If we ever make it back to dining indoors the interior of this restaurant is absolutely stunning, however, this special event was located outdoors with permission from South Coast Plaza on the terrace near the Bridge of Gardens. This location underneath the trees and twinkling lights provided a refreshing and unique backdrop that added to the ambience of the evening.
The check in process was safe and simple, we were escorted to our table upon arrival and ordered cocktails to start. On the menu were three specialty cocktails to choose from: a vodka based, tequila based, or bourbon based cocktail to suit different tastes and entice the palate. Although I am not usually a drinker of dark liquors I couldn’t resist the flavor profiles of the bourbon based, Smooth Operator. They had me at the house made brown butter bourbon and it was amazing! We also tried the vodka based, Givenchy, which was every bit as luxurious as its namesake. A wonderfully fruity and delicious cocktail flavored of strawberries and the unique addition of charcoal.
This limited event consisted of six courses with the option to add wine pairings. My recommendation? Life is short, get the pairings. I will always be on the side that enhances the experience.
First Course
The tasting started with a chilled Vichysoisse Soup. Potatoes, leek, and fresh summer truffle (shaved table side by Chef Esnault) made up this creamy first course. Paired wonderfully with a Chenin Blanc.
Second Course
The second course took us down a slightly richer path with a foie gras terrine. The sweet fruity component in this iteration came in form of a layer of peach chutney hugged between two layers of foie gras. The terrine tasted wonderful on the accompanied toasted brioche. Delightfully paired with a glass of Semillon.
Third Course
Butter Poached Maine Lobster with chanterelle and corn made up the third course. All components were perfectly cooked and paired lovely with the Chardonnay.
Fourth Course
Course four brought us duck two ways. Sliced duck breast and duck leg confit tasted delicious atop a reduction and accompanied by a black mission fig, pickled sunchoke, and tempura fried shiso leaf. I recommend including a little bit of each with every bite for the maximum expression of flavor. The duck paired very well with a 2010 Pinot Noir.
Fifth Course
The fifth course was a delicious and luscious combination of brie and truffle with toasted sourdough. I could have kept eating this course on a loop and loved it paired with the Gamay.
Sixth Course
Our last and final course was a glistening, golden masterpiece. Flavors of caramel, cognac, and almond came together in a marriage of delicious textures. Paired absolutely wonderfully with a sweet, golden Riesling.
Every single course was a delight and was a wonderful evolution of flavors from one course to the next. My three most favorite courses were the sixth dessert course, fifth course, and second course. I have a weakness for cheese, carbs, sugar, and of course wine!
From the first course to the last, everything from the quality and friendliness of service to the timing of the courses flowed smoothly and without incident. This speaks volumes to the experience and professionalism of Knife Pleat’s kitchen, staff, and management as one would not be able to tell that this was their first event of this kind in response to the ever changing COVID landscape that has presented many challenges to the restaurant and hospitality industry.
Knife Pleat is offering this tasting menu again this weekend (August 1st) along with future tastings with changing menus. All information regarding reservations and current, up to date restaurant offerings can be found on their website. These special tasting events are limited in space so I recommend booking your spot quickly. The Knife Pleat experience is not to be missed, I know I’ll be back!
