food porn @ trois gourmands, part 2

Hot Tuna and Canned Tuna wanted an after-dinner drink, and so they asked our server for some calvados. She brought us this bottle:

How the hail did they get the apple into the bottle?

That drink, I don't know if it was really calvados, maybe it was the owner's backyard moonshine, that drink was, was... POISON! It was the closest thing to paint thinner I've ever imbibed, albeit with a smooth and fruity finish. It cut through all the dust, phlegm and pollutants that I had accumulated in my throat for the past couple of years. The alcohol burned all the way down and seemed to literally CLING to my body parts-- lips, tongue, tonsils, and all major organs. Minutes after our first sip, we were still smarting from the fumes.

When we had recovered a bit, they brought out the cheese plates, which Hot Tuna and I were quite excited about. The chef/ owner, Gils Brault (who doesn't speak English, by the way), makes his own stinky cheese, but I don't think that the ones we were served were from his homemade stash. I didn't get a chance to ask what types of cheeses they were-- the calvados had temporarily disabled my vocal cords.

Fresh cheese with olive oil and chives. Mild and slightly tart, maybe sheep.

An assortment of hard cheeses. Did I try these? I don't remember.

Stinky crumbly hard cheese. Texture of parmigiano, but tasted completely different. I liked this one.

I had the impression that this was goat, but who knows? The rind was too thick and waxy.

Truffled cheese. Sounds like a good idea. right? No, it was not.

I really enjoy cheese courses. I like cheese and I like trying out different kinds from different animals. I don't mind the mold or the stink, and in fact I seek out really foul-smelling  varieties. But let me tell you, that cheese with the truffle oil was disgusting.

And we weren't done! We each got to choose a dessert.
 

Of course we had to go all out. Yez, the desserts were all very good. Worthy ends to a truly memorable and satisfying meal. I just wish that we had more time to linger and savor everything. Alas, it was already past 11PM local time and everyone (us and the restaurant staff, and also the Australians who were drunk by then) was ready to call it a night. Guys, next time we gotta go for lunch.

Macaron a la Framboise

Nougat Glace

Mille Feuille Framboise

Dessert Gils

So does that mean there will be a next time? F@#$, yeah!

Our bill was US$45 each. Yez, that's for three starters, one main, dessert and cheese. Oh, and the apple brandy was gratis. Hot Tuna got us a bottle of really nice white wine for only US$50. At these prices for decent and hearty, classic and authentic, photograph-worthy French food, this is one of the best deals in our part of the world.

Trois Gourmands, 18 Tong Huu Dinh Street, Thao Dien Ward, Disrict 2, Ho Chi Minh City, Vietnam. Phone +84 8 37444585. Email troisgourmands@gmail.com.

Check out our appetizers and main courses in Food Porn @ Trois Gourmand, Part 1.