Situated in downtown Healdsburg, Troubadour Bread & Bistro, owned by the same individuals as Quail & Condor, is a must-visit for gourmands. Le Dîner at Troubadour features a prix fixe menu that uniquely interprets classic French cuisine. Their menu is ever changing along with the seasons and features ingredients from local farms.
The restaurant’s ambiance is quite intimate and the service is both knowledgeable and attentive. Its design captures the essence of a French bistro and each dish is beautifully presented on antique plates. The wine list features an impressive array of world-class selections from around the globe.
My boyfriend, Matthew, and I sipped on Small Vines Chardonnay from Sonoma County as the prix fixe experience unfolded with a sequence of delectable dishes:
Croque Monsieur: A visual delight resembling a cream puff, this classic French dish was elevated with summer black truffle, ham, and gruyere. It was a harmonious blend of earthy and savory notes.
Kaluga Caviar with Soft Scrambled Eggs: A decadent blend of caviar, soft scrambled eggs, delicata squash, and chives. Each spoonful was opulent.
Escargot in Egg Custard: A unique twist on tradition, served with makrut lime brown butter and herb emulsion. It was beautifully presented on antique dining ware.
Steak Tartare: A bold composition featuring sauce piperade, cured egg yolk, and dijon. It was enhanced by a creative touch—a crisp in the shape of a butterfly for a delightful crunch.
Butternut Squash Rosette: A nod to the fall season, accompanied by Virginia ham, quince, and beurre d’orange. It striked a perfect balance between sweet and savory.
Herb Salad: A refreshing interlude with black sesame and cultured cream. It cleansed the palate with its burst of flavors.
Fig Leaf Pain de Campagne: Served with butter and compote, a divine treat.
For the main course, the choice lay between the Halibut Amandine with scallop mousseline, grape reduction, and sabayon, or the Duck Pruneaux with angelica mousseline, plum jam, and chrysanthemum. Opting for one each, Matthew and I savored both, each a masterpiece in its own right.
The culinary journey concluded with a delightful dessert ensemble:
- Rum Baba au Poire: Brioche with marigold crémeux and chantilly
- Mignardise: A selection of petits fours, providing the perfect sweet note to bring the meal to a close
Each dish served at the restaurant is a testament to the chef’s skill and creativity, offering an experience that lingers in one’s memory long after the visit.
