Page 55 - South Mississippi Living - July, 2019

escargot and browned goat cheese topped with a classic French sauce – garlic, white wine and butter. I thought about that dish the entire drive home from Ocean Springs to Pass Christian.
For our entrees, we tried two of the dinner specials — a large pork chop topped with papaya chutney and grilled amberjack with a pineapple/ vanilla burre blanc. The pork chop was grilled to perfection, served somewhere between medium rare and medium. It was juicy and succulent and the papaya chutney was a nice addition without being cloying or overly sweet. The amberjack was fork tender and the sauce was sublime with hints of pineapple and a touch of vanilla.
Normally, I don’t think sides are worth mentioning, but most sides aren’t the roasted beets at Maison de Lu. Although everything was
spectacular, I could live on the roasted beets and the mushrooms stuffed with escargot. Seriously.
I’m by no means saying the dinner specials weren’t amazing, because they were, but the roasted beets and escargot were absolutely next level.
Ryan brought a couple of desserts to the table. We tried the chocolate
ABOVE: GRILLED PORK CHOP topped with papaya chutney. LEFT: FROZEN CARAMEL COCONUT TART features shaved coconut and a frozen custard.
mocha pot de crème and the frozen caramel coconut tart. The chocolate dish, a chocolate mousse with a hint of coffee, and the tart, served with frozen custard, were both wonderful. Ryan said, “If you take a bite of both at the same time, you’ll have a bite
of the best Almond Joy ever.” He was right.
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July 2019 • SOUTH MISSISSIPPI Living 55