Carpaccio de canette grille (21chf)
Filets de Perche au beurre citronne (41chf)
Moelleux chocolat (13 chf)
Wine:
Aligote de Jussy (44chf)
As you can see from the menu the Port Gitana has (not surprisingly) an aquatic focus. Filets de perche is the house speciality here, so my decision for a main course is rather easy. The only problem being whether to try a new twist on an old classic or to stick with the original. Since Peaches is the connoisseur of filets de perche I leave the new saveurs to him and go with a butter and lemon sauce. The selection of the entree is an entirely different process since there is only really a single dish of any interest. Not surprisingly we all take the same thing: thinly sliced duck's breast served with hazelnut oil. When it arrives the dish is very precisely presented and the meat is soft and tender, but the heavy peppering dominates the natural taste. 5/11 FaceTwats.
When they arrive, the filets de perche are swimming in a creamy sauce which is much more substantial than the usual thin drissle of butter. This sauce turns out to be a great addition to the filets, which themselves are full of flavor. While the side of fries is rather generic (at least compared to the singular incarnation of last week) they serve their purpose as a conduit for the creamy sauce leftovers. Yummy! I don't intend to eat many filets de perche on this tour but now I can resist the temptation knowing that I've had a really fantastic one. 9/11 FaceTwats.
One thing that I'd completely forgotten until now was that I was drinking some white wine while eating my fish and talking rubbish about Archimedes Adolfinos (who turns out to be Mario's ancestor), and how shitty my DIRAC code is (soon to be was). I'm not really a huge fan of white wine and tend to only really notice when it is very good or quite bad. This was neither, but it seemed to go well enough with the fish as not to cause offense. 4/11 FaceTwats.
When the desert menu comes we are again left with very few choices. There are thousands of ice-cream combinations but only four real deserts. Once again it has to be a chocolate volcano! After the delicious filets de perche I was hoping that when creating the menu, the Gitana of the Port Gitana decided to do only a few things, but do them well. Unfortunately, the chosen dish was the same as last week (where it was the house speciality desert) and didn't quite match up. Perhaps this is a lesson not to take the same dish on consecutive weeks. Either way, another 4 FaceTwats.
In conclusion, filets de perche is the speciality of this auberge for two reasons:
1. They are delicious!
2. Everything else is rather average.
In addition, when the l'addition comes we find out that it is also rather expensive. My advice for this place is: order only filets de perche, enjoy it, pay, then leave.
