It's all in a Crush

We never get too old for a crush. It is just that the older we get, the less often it happens, and the more it surprises us!

A few weeks ago I stumbled across Comptoir Gascon, having just indulged in some comfort food at Smith's, and the look of the cake counter left me breathless. Comptoir is the bistro off shoot of the more formal Club Gascon. We let the lunch settle and proceeded to sample some of the delicacies. For Jules, a triple chocolate mouse cake and me, a chocolate fondant. The latter, the best example of a cold fondant. Usually in restaurants the chocolate fondant would be prepared especially for you. Served warm, the centre would be gooey and delectable. But this, is in a class of its own. It looks like a chocolate muffin, but you are in for a gorgeous surprise.


Jules and I vowed to return and experience the rural French bistro menu and booked a follow up the next week. What followed was a warmly satisfying experience. The food is rich, yet simple. The way you would expect to eat in the French country side. Being a fan of duck I could not resist the Duck Confit. It was very rich and perfect! Jules had a beef dish (which I cannot remember the proper name for), it arrived medium done and with richness to rival the confit. The lentil side dish was perfect accompaniment.

The wine list is exclusively French, which I do not know too much about. The waiter's recommendations has worked each time.

And I have been back since ... the rustic French decor, the cheese plate (comes on a slate block), the coffee, the dark chocolate raspberry tart, the tall Aussie waiter ...