Like every year, Mr.Butter loves to surprise me. The restaurant to celebrate for my birthday was a mystery. I had a feeling that it would be one that serves seafood because we watched a recent video that made us salivated for fresh seafood.

He selected Sel Gras which was funnily forgotten in my wish list.

I was puzzled because I didn’t recall Sel Gras being known for seafood. Even more puzzled because I couldn’t remember what type of food they serve.

But at the sight of Sel Gras, I was delighted and it was the perfect atmosphere. Laid back, yet tasteful. All dressed up or casual, this place fits either nicely.

When we arrived, we were the first and it seemed like every table was reserved! I found it adorable how the reserved sign was a block where the named and the time was written in chalk.

In no hurry, we slowly enjoy the evening and picked our appetizer.

We had the foie gras mousseline on a homemade broche bread. Around it were strawberries and balsamic vinegar. The mousseline was thick yet creamy. Its slight bitterness paired incredibly well with the sweetness of strawberries and acid of the balsamic vinegar. And the bread brought in crunchiness into the dish. It was a delicate and rich dish, easily considered as a dessert appetizer.

I had the roasted duck magret. It was my first time having duck with beets. I did not love the coulis of beets with the duck. Beets have a very distinguished taste and in here, their flavor was not masked at all and was strongly present. Maybe I am unoriginal,but I wished the beets were raspberries instead. I even thought why not blueberries? Although the duck was well executed, another ingredient on the plate seemed odd. The Shanghai bok choy simply did not go well with beets. I thought broccoli rape would be a wonderful replacement and perhaps then, I would love the beets and the duck together.

Mr.Butter had the grilled swordfish. Quite an exotic choice! Although a white fish flesh, the swordfish tasted very different from one. I would like to say it was similar to a chicken, but doesn’t everyone say that to every exotic meat? I would like to precise more. It tasted like a cross of rabbit and chicken, but a bit flakier than those. I wished it was seasoned more to enhance because the flesh was so dense.

The dessert was a fantastic ending to our romantic dinner. It was exactly what I desired. Something simple,sweet and “carbby”. If I remembered this name corrrectly, Bola de Berlim reminded me of a mix of an inside out lava cake in the form of a donut. Instead of having the oozing chocolate inside, there was a very rich chocolate coulis on top of the warm donut. The donut was fluffy and just couldn’t go wrong. Really a dessert that can easily win anyone’s heart.

Sel Gras offers brunch too during the weekend. While I was dining, I couldn’t help but notice how amazing their brunch seem to be! Trout gravlax? I want! Mr.Butter, can you read this? I want a part 2 in Sel Gras!

Zuuchini