From the Vault — Erling Jensen

Remembering a visit to Erling Jensen in Memphis, TN — December 2012

As I’m manually pulling in content from an old, outdated blogging platform, my “From the Vault” series features archive posts from Tiffany Tastes version 1.0.

Erling Jensen was one of Memphis’ first fine-dining establishments. Tucked out of sight down a small road in East Memphis, this cozy restaurant offers a unique twist on classic French cuisine. My husband and I decided to check it out for our anniversary as it’s been on my “to dine” list for as long as I’ve lived in Memphis.

Boston Bibb Lettuce, Belgian Endive, Marinated Goat Cheese, Pine Nut Vinaigrette,Cooper Young Honey and Black Cherries

I decided to make my meal from three separate appetizers (two salads and one hot app), while Tom took advantage of their amazing Sunday night dinner special (a $38, three-course, prix-fixe menu with 3–4 choices per course)

My first salad (and my favorite dish all night) was comprised of bibb lettuce, endive, goat cheese, local honey, black cherries and a pine nut vinaigrette. At first, I balked at the idea of spending $18 on a salad that didn’t have any protein, but I’m so glad I ordered it. The combination of flavors was one I hadn’t tasted before, and the ingredients were super fresh. It is definitely makes my top-three all time salad list.

Seared Berkshire Pork Belly Confit with Arugula, Granny Smith Apples, Sweet Soy Gastrique and Tangerine Oil

My second salad consisted of pork belly confit, arugula, apples and a soy gastrique. This was another successful dish. I honestly believe that making a good salad is one of the most difficult culinary tasks. It seems simple, but it’s hard to take something simple and make it memorable.

European Quail Stuffed with Cornbread and Truffle on Ratatouille

For my “entree’” I had the quail with ratatouille. I might be one of the few people on earth that’s not a fan of truffle, but I often find it very overpowering. In this case, the chef used a very deft hand, and it accentuated the earthy flavors of the ratatouille instead of masking them.

Chocolate Soufflé Milk Chocolate with bourbon hot chocolate sauce and Vanilla Ice Cream

For dessert, I had the chocolate souffle’, and it was almost perfect — rich and decadent. It was a fabulous ending to a delicious meal.

I would highly recommend this oldie, but goodie, for any special occasion. Pro tip: go on a Sunday night for the $38 prix fixe. The menu changes weekly.