Le Relais specializes in fine quality French cuisine. My companion and
I visited this restaurant again, after far too long a lapse. You must
visit this restaurant often, because it is always renewing itself with
new dishes and creative ideas.
Dinner at Le Relais Jaffa is an evening of culinary entertainment. Take
your time and enjoy your company. Take in the ambiance and savor the
beautifully presented and delicious foods. This is the joy of dining
in a luxurious restaurant. You will not regret it. Le Relais is a definite
glass-of-wine restaurant. When ordering wine by the glass, each diner
can enjoy the wine that they prefer.
Dinner begins with Tapenade, an olive spread, and garlic "butter"
served with fresh-from-the-oven rolls. We then enjoyed a three course
meal. My companion was very pleased with the appetizer Tarte Provencale
with Couantrau Sauce (NIS 39). This is served either with or without
goose liver, as you request. It comes with baked tomatoes that are cooked
in Cointreau. I usually prefer a vegetable appetizer when I am planning
a fish or meat main dish. I thoroughly enjoyed the Millefeuille with
Mushroom in Basil appetizer which was fresh mushrooms served on pastry
dough together with delicately spiced lettuce. Chani was kind enough
to give me the recipe, but you have to be a chef to get this one right.
For a main dish I chose the Salmon Fillet in Soumace and Wine. This
was a lovely dish of salmon fillet served with a ginger sauce, potatoes
and sauteed vegetables. I must say that the vegetable dishes at this
restaurant are exquisite. If you favor vegetables, or if you are vegetarian,
you will appreciate a meat restaurant where the vegetables are an art.
My companion was quite satisfied with his Entrecote steak in Pepper
Sauce (NIS 89). The pepper sauce was mild, but he added fresh pepper
from a mill. Next time, he decided, he will try the Entrecote steak
with the mustard sauce.
We topped off our meal with a selection from the sweet desserts menu
recited to us by our courteous waiter. We shared a delicious black and
white cake with an orange cream sauce and a chocolate covered tarte
filled with vanilla ice cream. This, with a nice cup of tea, was a great
way to round out the meal. A good time was had by all, in this very