Belle Soirée at Vin Vie Bistro

Belle Soirée at Vin Vie Bistro

a href="http://4.bp.blogspot.com/-EPeyvbCYDYM/U5nT6nrXLqI/AAAAAAAADZk/4iu3x9UyU3E/s1600/clpc.jpg" style="clear: left; float: left; margin-right: 1em;"img border="0" height="200" src="http://4.bp.blogspot.com/-EPeyvbCYDYM/U5nT6nrXLqI/AAAAAAAADZk/4iu3x9UyU3E/s1600/clpc.jpg" width="194" //aAfter enduring Buckhead traffic during a monsoon, walking through the doors of the newly renovated a href="http://www.vinviebistro.com/"Vin Vie Bistro/a was like stepping into another time and place. The secluded entryway lead to a gorgeous dining and bar area with dark wood and crimson highlights. Fabulous chandeliers hang from the ceiling and cast a soft glow over the room creating a welcoming warmth. We (several members of the a href="http://www.atlantafoodbloggersociety.com/"Atlanta Food Bloggers Society/a) had been invited to experience a VIP tasting.br /br /a href="https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2F3.bp.blogspot.com%2F-meKqtrnfDU8%2FU5nT6jED3DI%2FAAAAAAAADZg%2FIMItIhwenc4%2Fs1600%2Fphoto%2B1.JPG&container=blogger&gadget=a&rewriteMime=image%2F*" style="clear: right; float: right; margin-left: 1em;"img border="0" height="200" src="http://3.bp.blogspot.com/-meKqtrnfDU8/U5nT6jED3DI/AAAAAAAADZg/IMItIhwenc4/s1600/photo+1.JPG" width="178" //aWe were seated in a luxurious private dining area and glasses of wine were promptly poured. The term ivin vie/i means “wine life” in French and certainly seemed to fit the occasion. As all the guests were seated plates of appetizers began arriving. A chopped endive salad was wonderful delicate with only the slightest hint of the bitterness usually associated with the leafy green, and chicken liver pate crostini made an excellent accompaniment. Pan-seared frog legs with a tomato confit were tender with a very mild flavor. By far, the standout was the braised escargots in a champagne herb butter. The snails were succulent and rich making it difficult to save enough room for the next course of anticipated dishes.br /a href="http://3.bp.blogspot.com/-meKqtrnfDU8/U5nT6jED3DI/AAAAAAAADZg/IMItIhwenc4/s1600/photo+1.JPG" style="clear: left; float: left; margin-right: 1em;"/aa href="http://2.bp.blogspot.com/-CMbKvMh2kQE/U5nT7LSQveI/AAAAAAAADZo/K8iXuFYf-k/s1600/photo+3.PNG" style="clear: left; float: left; margin-right: 1em;"img border="0" height="318" src="http://2.bp.blogspot.com/-CMbKvMh2kQE/U5nT7LSQveI/AAAAAAAADZo/K8iXuFYf-k/s1600/photo+3.PNG" width="320" //abr /The wine continued to flow, as we chatted and mingled while the table was cleared and reset for the entrée sampling. The wait staff circled with a tray of steak knives allowing guests to select their weapon of choice. Pan seared salmon with a mustard aioli arrived and was devoured before plates of beautifully presented trout hit the table. The trout was perfectly prepared with moist flesh with a light lemon butter sauce. The following “Beef Bourguignon” was a rare treat. The morsels of meat had a melt-in-your-mouth texture with a taste that was both robust and refined. Char-grilled lamb chops were masterfully frenched and served with a subtle mint glacé.br /br /Although our stomachs were on the verge of bursting, we waited expectantly for the dessert service as executive chef Derek Wood made an appearance to bluntly answer diner’s questions. Then appeared an elderflower flan that was diaphanous with a heady floral finish and a white chocolate cake that was beyond moist with a dense, sweet crumb.br /br /a href="http://4.bp.blogspot.com/-OLElThKE75s/U5nT6myvTzI/AAAAAAAADZw/EUE89bfi9KY/s1600/IMG6206.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"img border="0" height="193" src="http://4.bp.blogspot.com/-OLElThKE75s/U5nT6myvTzI/AAAAAAAADZw/EUE89bfi9KY/s1600/IMG6206.jpg" width="200" //aTo finish the stunning array of dishes was a duo of frozen delights: a light pear sorbet and a rich salted caramel ice cream served with two hand-rolled truffles: a cocoa-covered deep chocolate and a white chocolate coconut. As the last dishes were removed from the table, we reluctantly said our adieus, vowing to return soon.br /br /Thanks to owner, Laurend Abraham for an exquisite evening and to the talented and attentive staff who made the night even more spectacular. Vin Vie Bistro is located in Buckhead at 2285 Peachtree Road and is open 5:30pm until 10:00pm on Monday through Wednesday, and 5:30pm until 11:00pm on Thursday through Saturday. Reservations can be made in advance through Open Table.br /divbr //diviWhile the menu items we sampled were complimentary, the opinions included herein are honest and unsolicited./ibr /ibr //i

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