Every year on our drive from the Kahului airport to our condo in Kahana, we pass a roadside restaurant about 7 miles outside of Lahania. Every year we look at each other and wonder why anyone would drive to the middle of no where for French food on Maui. Well, it may have taken us 11 years, but we finally figured it out. The food is amazing.
This was the year we decided to give Chez Paul a try, and we are so pleased that we did. This quaint bistro has been owned by Chef Patrick Callarec since 2000, but has been an island institution since 1968. People have always told us good things about it, and they were right.
The Amuse Bouche
We started the evening off right, a glass of French Champagne for Moi, and a mai tai for Tom. Our server brought us a small portion of their Soupe Glacee Vichyssoise for an amuse bouche. This chilled leek and potato soup with fresh chives is on the regular menu, as an appetizer. It was nice to be able to try one of their regular items. I really enjoyed this chilled soup. It was very creamy, but not too heavy. It was garnished with slices of almonds for a nice crunch.
Wild Mushrooms and Brie in Puff Pastry
I started with the Pithiverier De Champignons Sauvages, Fromage De Brie, Sauce Au Vieux Porto. This dish of wild mushrooms and Brie cheese is baked in a flaky puff pastry and served with a vintage port wine sauce. What a beautiful presentation. It was as delicious as it looked, with it’s rich port wine sauce.
Foie Gras
Tom was very happy to see Foie Gras Frais De Canard Saute Aux Fruits De Saison. He loves foie gras. This preparation of sauteed fresh duck foie gras was in a raspberry-vinaigrette and accompanied by poached pears. Tom paired it with a glass of Dolce. He was very pleased.
A Happy Tom!
Mahi-Mahi in Champagne Buerre Blanc
For our entrees, I choice the Poisson Des Au Champagne. This is Chez Paul’s classic preparation of fresh island fish, in this case Mahi-Mahi, poached in Champagne with leeks and capers. It was plated with mashed purple sweet potatoes and asparagus. The champagne Buerre Blanc sauce was creamy, but not heavy. The whole dish was very French, and oh la la… C’est Magnifique!
The Perfect Rack of Lamb
Tom decided to forgo the fish this evening and ordered the Carre D’ Agneau Paniolo Chutney De Fruits Exotiques. In English, this Rack of Colorado lamb accompanied with a paniolo marinade and exotic fruits chutney, was done to perfection. Tom said that this ruined him for all lamb to come; this was the best he ever had. Paired with a Pinot Noir, and he was a very happy man.
Yes, It was that good.
We capped off our evening with the vanilla creme brulee. It is caramelized in a pineapple, and served with fresh fruit. A very Hawaiian twist on a French favorite. Being that these are our two favorite places, no wonder we loved Chez Paul.
