I was looking forward to trying out Chez Michel for the first time. We eagerly arrived on time for our reservation at 6:00 pm and were looking forward to the experience ahead.
We were greeted promptly at the door and were offered our choice of tables in this intimate (38 seats) dining room. We chose our table and noticed that there were 7 other guests in the room at the time. The room, the artwork and music made us feel like we had just pulled off the road somewhere in the French countryside. Neither of us have been lucky enough to do so, but this is what we suspected it may look like. We were given the Dine Around menus and the wine list.
We immediately noticed that the menus did not offer the VQA wine parings that I had previewed online at the Tourism Victoria website. I asked the Hostess/Busser about them and was told that the only glasses being offered were the French White and an Argentinean Malbec. I assumed this to be a mistake on her part and waited for our server to arrive. Our server arrived a few moments later and I asked again about the wine pairings. He confirmed my fears, since I knew my dining partner would be ordering the Coquille Poseidon (digby scallops, fish and prawns in a white wine sauce) for an entrée, and I would be having the Rack of Lamb au jus. The dilemma becomes obvious since we were not going to be having two bottles. On a side note here, this was the second establishment in as two nights that had VQA parings listed online but were not offering them once we arrived.
Our server was such a perfect fit for the room (albeit Italian), and very gracious, that we almost expected him to pull a baguette out of his apron, rip off a chunk, and allow us to enjoy it while we awaited our appetizers. We became a little concerned when it was explained to us that the owner’s wife had to rush off to a funeral and she was to be helping out during this busy time and this was going to be a “nightmare”. Nonetheless, we made our selections, and since we were committed to a VQA wine, even though there were other temptations on the list, we opted for a bottle of the Jackson Triggs 2004 Sunrock Chardonnay.
My companion started with the Pate Maison and I ordered the Escargots which arrived in a prompt 6-10 minutes. My escargot, were sizzling hot, and of the smaller size which very much appealed to me. They were tender and cooked to perfection without the all too common garlic overdose … sorry all. My partner’s pate arrived and while the presentation was somewhat unexciting (3 slices, 3 pieces of knife cut romaine, 2 gherkins) but it paired well with the ordered wine. This is a country style pate with a coarse texture. While I did not find it offensive, my dining partner was not enjoying it at all since it still had the chill of the refrigerator and was quite dry.
We casually observed at this point that the establishment was starting to fill up and I commented that ‘things may deteriorate quickly’ based on the previous comments of our server. Within 10-15 minutes, enough new tables had arrived, that we noticed that loads of appetizers were coming out of the kitchen but not much in the way of entrees. We both agreed that it was a pleasant not to be rushed for the sake of volume. However, an uncomfortable time passed, and heads were craning in the room for food and service. Our entrees finally arrived some 40 minutes later, and the presentation was not very encouraging. Our server used the “nightmare” word again, and it was about then I said that I wished I could offer to help. This man was a seasoned pro and this was in fact quickly becoming a nightmare for him. He was alone with a Host/Busser and now all 38 seats were full and the next guests were arriving. The quaintness was quickly disappearing.
I had the rack of lamb, cooked to perfection, but accompanied by a ratatouille that could only be recognized by the remaining skin of the eggplant that had not dissolved in the steam table. A cold stem of broccolini along with a overcooked watery mashed potatoe rounded out the plates. My partner’s Coquille had not been spared the over cooking either. The scallops were rubbery, small overcooked prawns and shrimp meat, were in an over warmed tasting white wine sauce and lacked the advertised fish. We assumed it had dissolved. Our server stayed away, and he was giving it his best to keep afloat. We noticed the Chef/Owner schmoozing with some friends/regulars? At this point we agreed he would be serving his business better by being back in the kitchen since things were now getting quite ugly in the room and you could not but help hearing it.
We finished our meals and both opted for the Crème Brulée. While not exciting it was pleasing, especially since we each ordered a delicious Muscat with it. Our bill arrived and it took more than 20 minutes to pay our bill. Our evening really brought to the forefront the tremendous strain this event can have on a small intimate spot such as this. This evening had to be an aberration because I cannot believe an establishment that has been around for 5 years would remain open if this is what is being offered. I truly felt sorry for our server.
- The Secret Diner
T: (250) 598-2015 1871 Oak Bay Ave.
