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La Folie Lab is a modern french bistro located at Kamla Mills, Mumbai.

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The cute cafe serves all day breakfast along with soup, salads, sandwiches, mains and desserts.

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It also doubles up as a bakery that offers breads, cookies, bars and spreads.

It even has a elaborate beverage menu that offers a variety of teas, freshly brewed coffees, cold pressed juices and smoothies.

So here is what I had –

SOUP :-

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MUSHROOM CAPPUCCINO –
Mushroom soup made with three kinds of mushroom and cream, topped with cream foam, sprinkled with mushroom dust and drizelled with truffle oil.
Served with toasted baguette bread.
The soup was really nice, it had a smokey flavour coming from the mushroom dust and truffle oil made it aromatic !

SALAD :-

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CHICKEN BASILIC –
Basil marinated chicken breast tossed with caramelized onions/tomatoes/olives/parmesan cheese/croutons and lettuce in a pesto vinaigrette dressing.
Super healthy, basil gave the freshness to the salad !

EGGS :-

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CHICKEN CHIPOTLE BENEDICT –
Soft bun topped with porched eggs and chicken ham.
Drizzled with chipotle infused hollandaise sauce.
Garnished with candied jalapenos.
Served with house salad.
A perfectly made porched egg, the runny yolk ran out as soon as i cut it….
The fusion of chipotle chillies done to the classic hollandaise made it amazing !

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CHILLI CHEESE EGGS –
Soft bun layered with melted cheese/creamy potato/fried eggs and green chilli thecha, sprinkled with dry garlic chutney.
Served with coriander pesto and greens.
The cheddar and guada cheese gave the richness to the eggs, maharashtrian thecha gave the zing, coriendar almond pesto added freshness….
A fabulous egg dish to order !

SMALL PLATES :-

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HOUSE CURED SALMON TARTINE –
Crispy thin baguette topped with beetroot and dill cured salmon/cucumbers/capers and tzatziki.
Served with yuzu wasabi vinaigrette.
The in house cured salmon had a refreshing taste, japanese citrucy fruit vinaigrette gave it a tang and hint of sweetness.

LARGE PLATES :-

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MARKET FISH –
White snapper fish fillet pan seared to perfection then topped with almond gremolata.
Drizzled with chilli oil.
Served on a bed of parsnip puree along with
pea emulsion and sauteed green peas/mushrooms and cherry tomatoes.
There were so many flavours and ingredients working together in perfect harmony….. parsley infused almonds, sweet parsnip and chilli oil…….they complimented the fish beautifully !!
Loved the fish !

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GOAT CHEESE CHICKEN ROULADE –
Chicken stuffed with goat cheese/garlic and rosemary, made into a roll then pan seared to perfection.
Drizzled with chilli oil.
Served on a bed of truffle oil scented potato mash along with roasted carrot-onion salad and herb jus.
The herb jus was made by simmering the bones for three days, no thickning agent was used in the making and this beautiful flavourful herb jus made the goat cheese chicken shine !

DESSERTS :-

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PECAN TART –
Shortcrust pastry layered with maple sponge cake/whipped chocolate cream and baked pecan cream.
Garnished with sliced pecans and white chocolate.
Pecans are my favorite nuts and I loved it’s chocolaty tart avatar !

Overall, La Folie Labs was fantastic !
I seriously loved their breakfast offerings !
Even their mains were extremely delicious yet healthy !

It was all about the freshness and quality of ingredients used in the making…..

Sometimes ingredients make the dish shine and seasonings takes a backstage…..

This is exactly what happened at La Folie !

Go try indulge 😉

anandtiwari.in

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