Chez Corine 370.
(photo credit: Courtesy)
When my friend and I sat down at Chez Corine we just couldn’t stop commenting on
the interior and how every last detail had been thought of. This attention to
detail and European flair is all thanks to Belgian-born owner Corine
Rubenfeld-Shahar, who has a background in design and art. Seeing as how
the cafe/bistro is just off Tel Aviv’s Kikar Hamedina, one would expect
something a little special, and this place doesn’t disappoint.
and colorful furnishings are inviting and put customers at ease, while retaining
a certain je ne sais quoi. The friendly waitresses were all helpful and
knowledgeable about the menu and the wine list, and were more than
We were lucky enough to receive personal recommendations
from Corine herself. After a lengthy consultation of what we were in the mood
for, I decided on seared chicken livers rested on millefleur, made of apple
served with a sharp sherry sauce (NIS 38). For me this was the dish of the
evening, and at NIS 38 I thought it was one of the best-value dishes I have ever
had in Tel Aviv.
The livers were perfectly cooked to ensure that the
texture was soft, while the sweetness of the thin slices of apple only added to
the great taste of the livers. However, for me the pièce de résistance
the dish was the sherry sauce. Even once all the liver and millefleur was gone I
used the bread that we were served to soak up all the remaining sauce until the
plate was clear.
While not quite as good as the liver dish, my friend’s
choice of asparagus on a bed of mushroom ragu with creme fraishce (NIS 36) was
not bad at all. The different parts of the dish were nothing special on their
own, but once eaten together it was a winning combination. Simplicity at its
Corine’s recommendations for the main course didn’t fail us either.
My grilled sea bass on a bed of vegetable ratatouille served with sage butter
(NIS 92) was a light and refreshing dish. The vegetable ratatouille was not
exactly to my taste but the fish itself was perfectly cooked, and when dipped in
the sage butter there really was nothing to complain about.
choice of fillet steak on a bed of chestnut creamserved sauce with gratin
dauphinois (NIS 130) was a good one. The steak was served slightly too rare, but
the helpful waitress was more than willing to take it back to the kitchen and
make sure that it was served exactly how my friend wanted it.
Once it had
returned from the kitchen it did not not stay on the plate for too long, as my
friend polished it off rather quickly. The steak was soft even though it was
cooked beyond well done, but once again it was sauce that stole the show with
this dish. Corine is very proud of this distinctly- Belgian sauce, which adds a
special twist to a classic combination.
With the generous portion sizes
we were pretty full and did no have too much room for dessert, but once the
waitress told us what was on offer we just couldn’t resist. I went for
Profiteroles filled with chestnut sauce, complete with hot-chocolate sauce and
whipped cream (NIS 36). This Belgian twist on my favorite childhood dessert did
not disappoint one bit. The mocha mousse served with strawberries (NIS 32) that
my friend ordered was slightly less inspiring, but hit the spot
Chez Corine is also a great place to go for a lazy weekend
breakfast. With a special Belgian-inspired menu of unique breakfast
options, it is well worth a visit. The menu includes a number of exotic options
using only the freshest of ingredients.
All in all, we had a very
pleasant evening in a very relaxed environment. Considering the quality of the
food and the great service, the prices at Chez Corine are very reasonable,
especially the starters.
Each dish has its own unique twist thanks to
Corine’s hard work and passion for the country where she was born. If you have
the time, energy and money after a hard day shopping in Kikar Hamedina, Chez
Corine is the place to go to.The writer was a guest of the restaurant
110 Jabotinsky Street, Tel Aviv Phone: (03)696-8581 Sun - Thu:
8:00-00:00, Fri:08:30- 18:00, Sat:09:00-00:00