Michel's at the Colony Surf

 E Komo Mai. 

Michel's has been at the quiet end of Waikiki Beach near Dimond Head since 1962. 

Vicki had been to Michel's once before and was so impressed that she offered to treat me to chef Eberhard Kintscher's six-course pre-fixe "Taste of Michel's" dinner with appropriate wine pairings from the house or premium list. 

They even had fire dancing tableside for us. Oh, wait, this is our server making lobster bisque.

Michel's is only the second restaurant that I've been to where, when you are seated, the host matched your cloth napkin with the color of your pants or dress depending on your proclivity, so it didn't look out of place with white on dark. 

The other restaurant was Maestro's in Scottsdale AZ, but that will be another posting.

Cocktails first

I had Michel's Hibiscus Martini. A delightful combination of Hangar 1 Rose Vodka, St Germaine Liqueur garnished with a candied hibiscus flower and a lemon twist. 

St Germaine Liqueur has become my new favorite "just a dash" mixer for almost any drink.

Vicki, of course, snagged the hibiscus flower to eat.

Vicki chose the "Chameleon" which is a deconstructed "gin and tonic" made with Empress 1908 gin over craft ice with Fever-Tree elderflower tonic water. It's poured tableside which creates a color-changing show.

Ahi Tartare

This little tidbit is the famous Hawaiian yellowfin tuna massaged with walnut oil, sea salt & tobiko. It's garnished with pesto and a roasted pepper aioli drizzle with a dab of crème Fraiche and ogo garnish on a won ton crisp.

Sparkling:

 Taittinger, "la Francaise, brut Reims Champagne FR 

or Poema,  Brut Cava, Metodo Tradicional' ES

Our second course was Michel's signature dish:

Lobster Bisque A La Michel's 

Starting with live lobsters flown from Maine, utilizing every part of the crustacean in this laborious practice. A stock made from onaga (red snapper) bones is prepared to serve as the base of the bisque. Lobster shells are then crushed and strained to impart that unique briny burst of flavor to each bite.  Rice is used to bind the stock to the lobster resulting in an exquisite velvety texture. 

 

The lobster bisque is presented on cart and finished tableside with a dazzling flambe of lobster meat in Cognac. A house specialty for sure, it was served in one of those "Nouvelle Cuisine" style bowls with lots of dish and an itsy bitsy recess for the tiny portion of soup.

Wine: 

Louis Jadot, Chardonnay, Macon-Villages, FR, 2019

or Sonoma-Cutrer, Chardonnay, Russian River Ranches, CA, 2019

Next was the Caesar salad made table side of course.  

Minced garlic, lemon juice with diced filet of anchovy. Fresh finely grated parmesan cheese, and olive oil. 

Wine:

le Loop Dans la Bergerie, Rose' of Syrah & Cinsault, FR, 2019

or Kenzo Estate, Yui Rose', Napa CA, 2019

Our server flowered the dressing in the bowl so to aid in using the proper amount of dressing to combine with the Hirabara Farm's baby Romaine lettuce and hearts of palm.  

The hearts of palm was a first for me. More Parmesan cheese this time coarsely grated and garlic croutons. 

There was a huge tin of the anchovy filets 

so I asked him to lay some on top of the salads.

Intermezzo of lemon sorbetto. 

A nice break to clear the pallate and set the pace for the entrees. The candle lamps on every table had an abalone shell on top. This was to prevent the slight breeze from the ocean air from flickering or blowing out the candles.

Filet Mignon Rossini

The entrees were luscious tenderloin steaks cooked exactly to perfection of course.  Each was topped with a mound of sauteed foie gras and smothered with truffle Madeira sauce. Sided with Porcini mushroom risotto and walnut blueberry chutney.

Wine: 

Post and Beam, Cabernet Sauvignon, Napa CA, 2019

or Shafer, "one point five", Stags Leap District Napa CA, 2019

Dessert was Belgium Chocolate Decadence Cake

Served Novelle Cuisine style which translates to "a very small portion leaving one wanting seconds". Drizzled with warm raspberry chambord and served beside a dollop of Tahitian vanilla gelato.

Port:

Taylor Fladgate, 10yr Tawny Port, Vila Nova de Gaia, PT

or Graham's 20yr Tawny Port, Douro, PT

With all my jesting comments about "Novelle Cuisine" small portions aside, Vicki and I were lavished with opulence and luxury and completely sated when we dined at this beautiful restaurant. Fine French Cuisine, Hawaiian hospitality, and top-notch service make Michel's the epitome of fine dining in Honolulu.

This was a dining experience that captivates the hearts of visitors from all over the world with personalized service and hospitality, best exemplifing the spirit of Aloha.

When you are next in Honolulu, please visit Michel's for a romantic dinner on the shores of Kaimana Beach.

Michel's Hawaii at the Colony Surf