Le Papillon’s regular menu teems with tempting delicacies, but diners can go for the ultimate gastronomic experience by tossing it aside and opting instead for a meal selected entirely by the chef. Creations are inspired by the day’s freshest items, most not otherwise on the menu. This creativity does not work in most kitchens, but in the hands of Executive Chef Scott Cooper (pictured here) and Sous Chef Brian Fernando, it is sure to wow even the most finicky of foodies. The combined talents and passions there are virtually guaranteed to result in a progression of sublimely matched flavors that, if you so choose, can be paired with wines selected by the sommelier.
A recent evening at Le Papillon had me basking in an impeccable series of eight exquisite courses, each striving to outdo the one before: chilled salsify and crème fraiche soup with caviar; alderwood-smoked hokkaido scallops with sunflower mostarda; heirloom spring radishes with a truffled egg vinaigrette; “escabeche” of East Coast skate wing with sherry vinegar jelly and Belgian endive-artichoke salad; Monterey Bay calamari “en su tinta” with parsley puree and tomato jus; seared steelhead with celeriac risotto and watercress relish; and braised duck breast and seared foie gras with Michigan sour cherries. Last in line was a rich Chaource cheese with peppered blackberries, the perfect grand finale to a truly blissful dining experience.
