Memphis >Chez Philippe
Excellent food, attentive service, nice decor. Chef Jose Gutierrez is gone; but the new chef is experimenting with adding Asian touches to French cuisine, and we felt the result is a success. Most dishes feature a touch of daikon, sake, enoki, etc., but remain French in overall taste and presentation. The lobster cappucino with sake foam was fantastic, so complicated and yet light. My soy lacquered bass was also a wonderful mix of textures and flavors. The lamb, while flavorful, had a texture similar to corned beef, which made it less enjoyable. We each had the Grand Marnier souffle dessert, which grew somewhat tiresome about halfway through. Get one to share among two or more diners. The wine was tremendously overpriced, but was still very good. The service and ambience were exactly what we were looking for on a special evening, and though we made reservations on a Friday night, the restaurant was mostly empty.
Book a table here for five-star service and gourmet cuisine in a peerless palatial setting..
French-born chef Jose Gutierrez has overseen this ritzy restaurant off the main lobby of the historic Peabody Hotel for more than a decade. During this time Chez Philippe has hosted movie stars and other esteemed guests (such as Julia Child) all while reaping rave reviews. Enjoy being pampered by the staff of attentive servers.
Be it fish or fowl, game or garden salad, Gutierrez and his staff work wonders by transforming the simplest ingredients into artfully presented delicacies. Chez Philippe neophytes should look at the prix-fixe menu to sample various courses with different flavor combinations. Desserts never fail to impress, especially the fat, red strawberries dipped in melted dark and white chocolate.
Dish to Die For
Order the miraculous Grand Marnier soufflé for dessert.
Chez Philippe Flops. The web site showed Pheasant and when we arrived it was not on the menu. The wine we selected was not available. The Chardonnay eventually served was so cold it might as well have been served on ice. However, the Lobster bisque soup, after being spilled by the server, was tasty. On to the meal, the shrimp was overdone, the Salmon was rare but the fresh vegetables brought order to the chaos. The soufflé was perfect and the aperitif at the beginning made for an extremely mediocre French experience.
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