Written by Serena
Mamie M’a Dit was nothing short of the true French dining experience. From the moment I stepped foot into this quaint restaurant in downtown Metz, I was consumed by the excitement of indulging in a feast of gastronomic authenticity.
The walls were painted red, adorned with black and white photos. The space was decorated with wooden furniture and illuminated with dimmed, soft lights, giving the restaurant a warm, comforting glow. As I sat down, a sense of sleepiness loomed over me due to the cozy ambiance, but that had to be ignored when I was handed the menu. First, I glossed over it, a bit overwhelmed that everything was in French (of course). I attempted to make out certain words that I recognized, like ‘escargot,’ ‘crème brûlée,’ and ‘poulet.’ Not many others stuck out to me unfortunately. The attempt ran short before I humbly requested the English version.
My knowledge of French dinner foods was limited, but I did know a staple of the cuisine was escargot so my decision for the entree was immediate. Given that this was a classy dinner with a 40-euro budget per person, my good friend and I decided to merge our funds. This strategy allowed us to share our two entrees and enjoy a single dessert together, optimizing our dining experience. For her entree, she chose the salmon tartare. As we waited for the server to take our orders, we pondered over what we wanted for our mains and dessert.
Almost everything on the menu looked delectable, but the two items that stuck out to me were the veal and duck breast with Mirabelle plums. Since we made the executive decision to combine funds, I ordered the veal while my friend asked for the duck, each of us agreeing to try each other’s meals so that we wouldn’t miss out. We finally placed our orders after what seemed like forever, our hunger escalating as the evening progressed. Good thing there was unlimited bread!
As the wait for our meals stretched longer, our hunger transformed from mere anticipation to a gnawing sensation. Finally, the entrees arrived and the warm aroma immediately flooded my nostrils. I was eager to devour the food swiftly, but I stopped myself, as I wanted to enjoy every bite and analyze the flavors of this delicacy I had been anticipating for so long. The dish looked elegant; the escargot was enrobed in a lush, white creamy sauce. The history of escargot is a fascinating journey. Initially, escargot was consumed by the lower classes and regarded as an easily accessible protein source. Over time, it transformed into a symbol of sophistication and wealth, especially in French cuisine, where its preparation and presentation became a true art form.
I picked up a spoonful, examining the looks of it before taking the first bite. The dish overall reminded me of clam chowder but without the oyster crackers. It offered a texture that was satisfyingly chewy and flavor rich of garlic, marrying the comforting, bountiful flavors of the sauce with the snail’s unique tenderness. My friend had previously tried escargot in Paris, and I asked her to compare her thoughts on the two. She deemed that her time trying it in Paris offered a more genuine experience because it was served in the actual shells instead of in a sauce. It was still delicious to her; however she appreciated the authenticity of extracting the meat herself, which made me envious of this phenomenon. After the first taste, I could not stop myself from scarfing the rest of the dish down.
Next, came the salmon tartare. It came accompanied by four pieces of bread, an element that enhanced the dish’s appeal with a crispy texture that contrasted with the softness of the salmon. The pairing of the bread and salmon evoked a sense of home and nostalgia; it echoed the popular combination of a bagel and salmon lox. Though it was a delightful reminder of my usual breakfast at home, it lacked the flavorful sensation that I initially anticipated. The freshness of the salmon was undeniably present yet demanded a zestful enhancement, perhaps a twinge of lemon juice, to elevate its mild, but agreeable taste.
The meal starters most definitely did not disappoint, leaving me satisfied but only for a fleeting moment. My stomach shortly beckoned for more food. After an almost fulfilling first course, each passing moment of waiting for the main dishes seemed to heighten our expectations further. The immense apprehension of the forthcoming meal was not just the usual wait for food that I am used to, but an awaited event that promised relief and satisfaction. The desire to feast intensified as the wait went on, and my hunger continued to deepen making my stomach growl ever more fiercely. As my friend and I shared our escalating hunger and the joyful bliss of tasting our dinners, we got lost in deep conversation in order to distract ourselves. Around us, the restaurant’s atmosphere gave us a cozy haven of friendly chatter and laughter amongst us and our fellow classmates. The soft lighting cast a warm glow over the tables, enriching the ambiance with a golden hue as the evening went on, transforming our dinner into an intimate experience.
Alas, the main courses made their way towards us, and we reveled in the excitement of finally indulging in the long-awaited cuisine. In my dish, the veal was submerged in a sauce of Muenster cheese that promised richness but delivered an aroma that unfortunately clashed with my expectations. The scent was aggressively pungent and evoked the unpleasant image of decay, specifically bringing to my mind the idea of rotting mushrooms. My friend was curious about my dish and tasted the veal. She found the smell less daunting than I did. Though she enjoyed it more than I did, she avoided ordering it for ethical purposes regarding the preparation of veal. Veal is often prepared from young calves not raised to maturity, resulting in tender meat. The controversy surrounding veal lies in the methods of rearing these calves, which many argue are restrictive and unethical. The discord between the veal’s savory taste and its off-putting smell created a sensory clash, making it ever so difficult to appreciate the dish to its fullest. The cheese’s potent fragrance lingered, overshadowing the veal’s innate qualities, and making each attempt to enjoy the meal a struggle against my senses.
In contrast, my friend’s duck was a symphony of delectable sensations. The meat was not just tender but juicy, each bite releasing flavors that carried the mouthwatering aroma of a well-crafted meal. This delightful scent and taste were entirely captivating and completely different from the almost offensive notes that blemished my dish. The duck was paired with the sweet tartness of Mirabelle plums, mainly cultivated in the Lorraine region of France, which offered a flavorful harmony that elevated the dish to a different level. The plums’ subtle acidity and natural sweetness intertwined with the duck’s richness enhanced its flavor, leaving me with a sense of envy. I wrestled with my veal as the duck stood as a taunting reminder of what could have been, a flavorful heaven, deepening my regret over my choice and my discomfort over the uneaten, wasted portion sitting in front of me.
It was time to close our course with one final touch: crème brûlée. As our crème brûlée was served, the anticipation for its classic sweetness was evident among my friend and me. The expectation of its timeless flavors is nuanced with its rich history. This traditional dessert originates back to 17th century France and is known for its strong custard base that contrasts with its caramelized sugar top. It has delighted the palates of many people over centuries, symbolizing culinary elegance. Its flavor has depth yet carries simplicity, and it is a dessert enjoyed by many across the world. After my battle with dinner, I needed the taste of something familiar yet delicious. However, the initial bite brought forth a surprising citrus note, different from its traditional flavor, that sparked a blend of both curiosity and disappointment in me. My friend, initially intrigued by the twist, ultimately shared my thoughts in feeling that the dessert strayed from its usual, appreciated simplicity. This unexpected flavor prompted a reflection that resulted in us leaning toward a preference for the iconic taste of crème brûlée we’ve come to love.
As the evening concluded, I reflected on my experience of the French essence. There was a high of beautiful, delectable flavors combined with a low of unexpected tastes and aromas. After my indulgence, I felt a mixture of satisfaction intertwined with curiosity.
This establishment is one that highlights the beauty and mastery of the renowned French chefs. Each dish tells a story from the pungent Muenster cheese that originates from the Alsace region of France to the rich history of escargot. To me, Mamie M’a dit is the epitome of French cuisine. To anyone who wants a sophisticated, elegant dining experience that immerses them into a whirlwind of fanciful, French flavors, Mamie M’a Dit is definitely the place.
