NM2007 - Fuego at La Posada

"…a dining experience paramount to nirmana."

A GuestLife New Mexico Great Restaurant

By Kristen Mansure

Seen Right: Executive Chef Maxime Bouneou.
Photo: Doug Merriam

Fuego's new Executive Chef, Maxime Bouneou, surprises and inspires diners with elegant and beautiful cuisine presented with grace and expertise culminating in a dining experience paramount to nirvana.

Dinner begins in a beautiful Southwestern dining room, adorned with original artwork which invokes vibrant joy set amongst muted adobe walls, fine linens, and an ambient fireplace. A teaser sets the tone and begins to build excitement about what is to come. An amuse bouche of ratatouille in a padi pan squash or a creamy lobster rillet are bite-sized temptations. The first course is a perfectly prepared veal sweetbread with a twist of lobster tail served with a citrus beurre blanc. The citrus accompaniment is a clever counterpoint to the velvety lobster and sweetbreads. A beggar's purse of foie gras with an apricot sliver hidden inside is served with a fragrant and heady 2005 Viognier by Alban Vineyards. This wine is a creative choice selected by one of Santa Fe's finest wine experts, Diane Hebert, and marries well with the first courses. The main course of Squab breast nesting on a bed of celeriac layers, plumped by celeriac puree, is tender, juicy, and as close to a perfect dish ever enjoyed. John Dory was the final course and a flavor from the sea is common in the desert. This John Dory is elegantly presented with creamy sea urchin, leek mousseline and a crisp Schransberg 2001 Blanc de Blanc. Dinner reached its satisfying and inspiring conclusion with the ultimate in decadence of artisanal farmhouse cheeses and visually stunning desserts. Dinner in Fuego is a culinary odyssey which is enjoyed in a truly Santa Fe setting of beautiful adobe walls and original art. The paintings and the cuisine will certainly inspire one's inner most creativity.

MENU HIGHLIGHTS

Ratatouille Tatin
Eggplant, zucchini, bell pepper, onions, and garlic with pastis sorbet

Maine Lobster Medallion and Crisp Veal Sweetbreads
Citrus salad and beurre blanc

Langoustine Bisque
Paprika seared tail, vanilla emulsion and osetra caviar

Kobe-Style Beef Cheek Croquette "in a nest"
Angel hair potato and rosemary glacé

Fois Gras, Cardamon and Clementine "Croustille"
Balsamic and Jerez vinegar reduction

Poached "Great Lakes" Walleyed Pike
White asparagus, Sauternes sabayon, parsley coulis, and caviar

Herb and Salt Crusted "Jamison Farms" Roast Rack of Lamb
Fig purée, root vegetable pave, and Szechwan pepper jus

Dover Sole Fillet
Confit kumquats and pureé, baby fennel, lemon grass emulsion

Meyer Lemon Panna Cotta
Blood orange soufflé and grapefruit soda

Pedro Ximenex Flan
Muscavado caramel, crisp tuile

Artisanal Farmhouse Cheese Charriot

Photo by Robert Miller

Fuego at La Posada
330 East Palace Avenue, Santa Fe, NM 87501
(505) 986-0000

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