Last Friday we headed out to Technique, the restaurant located at the culinary school Le Cordon Bleu. The kitchen at Technique is run by a Le Cordon Bleu instructor and current students finishing their mandatory internships. Originally, you could get a three course meal at Technique for $12.99. However, we discovered that is no longer the case; every item on the menu is individually priced. Yet, that did not detour us from having a wonderful meal. The food and ambiance at Technique are truly excellent!
First, we had the Pizza du jour. That night's chef's selection was Pizza Margherita, made with fresh mozzarella cheese, basil leaves, and tomato sauce. Our only complaint would be the excess flour coating the bottom of the pizza. The super thin crust was crispy and the ingredients played perfectly against each other. The simplicity of the ingredients allowed them each to shine. Delicious!
Our second appetizer was the PEI Mussels, which are steamed in cherry, with shallots, house-made chorizo, and preserved lemon butter. The chorizo was good but sparse; we would have liked to have a little more. The broth had a great taste but there was not enough of it. As a whole this was a great dish but it could have benefited from a better balance in the quantity of the components or a shallower serving vessel.
As a main course James had the Grilled Shoulder Tenderloin of Beef, with portobello mushrooms, shoestring potatoes, and smoked tomato jam. The beef tenderloin was perfectly cooked to a medium but it was a bit under-seasoned. The shoestring fries were very crispy, an enjoyable part of the dish. A little bit of the smoked tomato jam and portobello mushrooms on top of a pice of beef tenderloin made up the perfect bite.
Aida had the Crispy Mix of Salt Cod Fritters, Calamari, and Shrimp served with crispy green beans, onion rings, crispy fennel, tartar sauce, and slaw. The salt cod fritters were the star of this dish. There is only one word to describe them: delicious! The portion of seafood was very generous and the plating, in a salted cod box, was beautiful!
Technique is located at Le Cordon Bleu in Cambridge. We recommend planning ahead and making a reservation a few weeks in advance because it is usually fully booked. The menu changes seasonally and is not available online; you never know what you are going to find when visiting Technique. The industrial look and open kitchen of Technique gives the restaurant a cool vive; unlike any other restaurant we've ever eaten at. Overall, Technique is a great restaurant for those looking for great food and a different eating experience!
For more information on Technique visit http://www.techniquerestaurant.com/locations/boston.html or http://www.chefs.edu/Student-Life/Restaurants.