It had been close to ten years since I visited the French Room.  I remember the experience well.  It was a big anniversary, the food was exquisite, we had a great night and everything was incredibly formal.  And then we didn’t go again.  Not because it wasn’t great, but because we were looking for that next milestone.

With the changing trends in fine dining and the Dallas scene shifting to wanting experiential dining and amazing food, The French Room has decided to change.  You still have a meticulously restored European space with marble and the twin Murano glass chandeliers, but the pre-fixe French menu has been replaced with an a la carte one.

 

 

Our very large patio off our hotel suite

 

Our return came during a #fortheloveofjosh fundraiser, a benefit raising money for Josh Bonee who was diagnosed with Gullain-Barre syndrome.  At the fundraiser, we purchased a night at the Adolphus Hotel and the tasting menu with wine at the French room.  Thanks to then General Manager Victor Rojas, who has since left the company, we were treated to an incredible night of hospitality.  Our room was upgraded to a suite with a patio that could hold 48 of our closest friends.  Ironically, today both Josh and Victor are now working with the pop-up Fauna continuing through Feb 15.

We started our evening in the elegant French Room Bar where we began our romantic evening with a glass of wine and a well prepared cocktail.

We then moved to the main event – a curated dinner (remember no more tasting menu) by Victor and the new Sommelier Aaron Benson, who I have known a long time from his other industry positions including the Ritz-Carlton and Fauna (again).  The guests were a mix of old and young, families and singles – not just couples there for anniversaries anymore.

And tonight I had one of my top ten meals. Not top ten meals in Dallas, top ten meals – anywhere.

Here was our wine line-up:

 

NV Bruno Paillard Premiere Rosé Cuvée, Previous Blog Post Picture

 

 

2018 Domaine Guiberteau Saumur Blanc Les Moulins

 

2017 Forge Dry Riesling (not pictured)

 

 

2014 Domaine Lafarge Vial Fleurie Bel Air

 

 

2008 Domaine du Dernier Bastion Maury Rancio

 

 

2015 Château Les Justices Sauternes

 

 

2016 Domaine Courbis Cornas Champelrose

 

And, then the food:

 

 

Smoked Sturgeon Tortellini with Crème Fraiche, Chive and Caviar

 

 

Spanish Octopus with Olive Tapenade, Smoked Cream and Eggplant Agrodolce

 

 

Beef Ragout with White Shrimp, Compressed Apple and Herb Brioche

 

 

Risotto with Passion Fruit, Maine Uni and Sudachi

 

 

Foie Gras Tartlet with Quince Jam, Perigold Truffles and Aged Balsamic

 

 

A Bar n Ranch Wagyu Short Rib with Black Trumpet Mushrooms, Potato Terrine & Black Garlic Jus

 

It is clear that new Chef Diego Fernandez who heralds from some of the top kitchens in America including San Francisco’s Quince, Alinea in Chicago and Fauna in Dallas (another great alumni) has a vision for making the French room a very different kind of restaurant.  And, I can’t wait to make my next reservation.