Michele and I had a lovely meal at the Dupuy Canal House Friday night.  We began with an amuse bouche of hummus and roasted red pepper, pasta polenta with gruyere, and a duxelle stuffed mushroom.

I ordered a bottle of Margaux, Chateau Blasson D’ Issan.

Our first course consisted of a pumpkin, garlic and gruyere cheese soup that had a thick consistency, like a Mornay sauce.  Its creamy texture complemented the strands of pumpkin nicely.  We watched the roaring fireplace and indulged in this comforting soup.

While most of our meal was wonderful, I think they set the ovens too high.  Every course that required either a salamander or baking came out a touch on the well-done side.  Mind you, it is the off-season for upstate restaurants right now and the chef is out with hip surgery (we found out during dinner). 

As an appetizer, I ordered the Fois Gras. Our server gave me a glass of sauternes to accompany my fois, which I thoroughly enjoyed.  It came atop a caramelized risotto cake with a maple crème glaze.  The fois had a perfect consistency while the risotto came out a bit too dark.  Michele enjoyed a sushi appetizer.





As a main course, I ordered a quail that came wrapped in a puff pastry and stuffed with duck confit. Like the risotto in the previous course, the pasty came out a bit dark. Michele ordered the steak and it too had a gritty mouth feel.

For dessert, we ordered a chocolate soufflé and a spumoni cake.  Both were yummy and we went home quite full.  However, even on the soufflé, I tasted a bit of carbon –telling me the ovens were too hot.

We enjoyed our meal thoroughly.  The ambiance is exquisite and when the chef is around, the food is outstanding.