La Folie isn’t your average restaurant. It is an experience. This is fine dining defined. It is not for the light hearted or penny pincher’s. La Folie is amazing but it’s hard on your pocket book. I had the pleasure to experience this cuisine only because it was my 4 year dating anniversary with my husband. We have our first wedding anniversary next month and I’m sure we’ll do something just as special.
Most people who dine at La Folie are celebrating anniversaries, birthdays or special event. However, after speaking with the waiter who was the most detailed waiter we’ve ever had he did tell us that they do have regulars. La Folie is a Contemporary French restaurant with a Michelin star, 4 stars from the San Francisco Chronicle and 4 stars from San Francisco Magazine. So expect to pay at a minimum for two people $350 and that’s if you aren’t drinking or ordering extras or even a full menu. That being said, I truly believe that you would leave very satisfied if you ordered the very minimum. Each portion is large and not dainty by any means.
How it works. You can either order a prefix meal of five courses or order three to five course however you wish. Meaning, you could have two appetizers, and a main dish or one appetizer, one small plate, one main dish and two desserts. The combinations are endless but they always recommend only getting one main dish because they are pretty substantial. We ordered one extra dish off a separate menu plus four courses for me and four for my husband. That way we could share the dessert course. It was a lot of food! Next time we might only do three courses each.
Then the kitchen surprised us with yummy little amuse-bouche! Just something extra for coming in to dine with them.
This tomato was stuffed with a cream filling of some sort. The presentation was simple and dish divine.
Tripe T Ranch Egg Amuse Bouche
(This egg dish was so pretty and unique)
Then we ordered an extra:
Russian Osetra Caviar served withPotato Blinis and Lobster Crème Fraiche. (We had just been to a friend’s Russian Easter Party where they served a dish similar to this and we were in love! So we had order it!)
3rd Course: (My husband just got this one so my 4th course would be our shared dessert)
Seared Bay Boat Scallop and Sautéed Sweetbreads with Wild Mushroom, Almond Pistou and Truffle Bacon Vinaigrette
(I forgot to take a picture of the before so I took of the almost after. You can see that we liked the dish a lot)
Did I mention that Chef Roland Passot came out at the end of the meal to make sure that everything was okay. All and all, it was amazing service, atmosphere and most importantly food. I highly recommend this place if your in mood for something really special.