Menage a trois, provencal

“"Well," said Pooh, "what I like best -- " and then he had to stop and think. Because although Eating Honey was a very good thing to do, there was a moment just before you began to eat it which was better than when you were, but he didn't know what it was called”

A.A. Milne

Said quote of Winnie the Pooh appropriately level set tonights events. Miel restaurant at Intercontinental Hotel Boston bills itself as "Boston’s first Provence themed brasserie, Miel "Brasserie Provençale" celebrates the organic wonders and intoxicating flavors of France’s fascinating Côte d’Azur region, focusing on aromatic herbs, lavender, honey and olive oil."

Speaking of olive oil, the chandelier below is constructed from hundreds of mini-bottles of olive oil.

The menu was:

Smoked Salmon Tartare with Buckwheat Crêpe

Paired with Three Rosé Wines

Swordfish, Golden Raisin-Caper Relish, Tomato Water & Basil Olive Oil

Paired with Three Olive Oils

Peach Tart with Olive Oil Cream and Acacia Honey Sabayon

Paired with Three Honeys

Impressions: Smoked Salmon was as expected, smoky and salty sweet, served napoleon style with layers of crepe separating the salmon tartare. The smoked salmon roe was a nice addition and made me crave it more. The three briny eggs were too lonesome and needed more company.

Swordfish was served carpaccio style and tomato water was like a consome served hot and cooking the thinly sliced swordfish. The raisin-caper stuffing had toasted pine nuts, but the sweetness of the raisins overpowered the delicate flavor of the swordfish and tomato. Interesting idea though.

The peach tart was nice and surprising addition of honey ice cream was a bonus. Shame that the restaurant/hotel does not make its own ice creams and has them made to order.

The surprise came from the honey. I've tasted acacia and clover honeys before, but never chestnut honey. The flavor was intense and reminded me of burnt sugar and bourbon together. Amazing! All in all , thanks to Miel for hosting this taste of Provence.