“We started with spinach and walnut ravioli in parmesan sauce. A truly magnificent dish, the crisp and slightly spicy raviolis were covered in cream and Roquefort. We also ordered the crisp semolina coated calamari…” Maya Bar sits in the front row, facing the sea, at Comme il Faut.
After a few weeks – around the beginning of July – we got used to the fact that going outside only occurs when absolutely necessary – work, taking the kids from place to place and various other errands (and only those that simply can’t be delayed until October). But then, starting to feel a bit stifled, we terminated our air conditioned bubble and decided that despite it all (that horrifying combination of humidity and heat), we also need to get some air. Real outdoor air.
Our escape from air-conditioned jail was well-planned. First off, we tried to find something fun to do that involved a breeze. Second, a place that would be nice to sit and talk, and finally, and most importantly – where the food would be tasty – because food and pleasure go hand in hand.
We arrived at Comme il Faut at the Tel Aviv Port around 9 and sat at one of the first row tables – the best seat in the house for a picture perfect view of the sea. The wind really did stroke our faces, sprinkling the them with tiny drops of seawater.
Comme il Faut’s has a name with an agenda. The philosophy (and politics) of the clothes promise a certain expression that also applies to the kitchen. We would explain the expression as follows: If you choose our healthy dishes, we’ll make sure you never know that they’re healthy, and if you choose the (slightly) more debaucherous options – we’ll make sure you enjoy it without any excess guilt. Which is why the schnitzel is ‘ultra thin’, the fish on the mains menu come with grains and vegetables, and the salads are decorated with all sorts of exotica – those that are not at the top of a dieter’s list.
Because we didn’t come all that hungry, we decided to go for two starters and split a main so we could leave room for dessert. We started with spinach and walnut ravioli in parmesan sauce. A truly magnificent dish, the crisp and slightly spicy raviolis were covered in cream and Roquefort. We also ordered the crisp semolina coated calamari, served with a chipotle mayonnaise sauce. The calamari was an especially large dish, so we decided then and there that next time we’d order it as a single appetizer alongside 2 glasses of frosty beer. Because we were in a wine mood that night, (Valpolicella for me, Cava for him), we made the strategic choice (if not quite parliamentary), and alternated between dipping the calamari in the chipotle and the ravioli’s excellent cream sauce. Try it and enjoy!
We took advantage of the intermission between dishes to observe the passers by and the other diners on the deck. We even spotted some friends, who we called over for a chat. Then, onto the mains: Sea Corvina in the oven served on a bed of majadra of bulgar wheat, lentils and chickpeas, with yogurt sauce. A very successful combination of ingredients, colour and flavour.
After cleaning our plates and draining our glasses, we treated ourselves to baked cheesecake, almost entirely covered in raspberries. The combination of tartness with sweet left us happy, but not stuffed. Just as it should be at Comme il Faut!
As we headed towards the car on foot the breeze suddenly disappeared, replaced by hot sticky air – exhaust from the car idling at the entrance to the Port. We got into the car – and immediately turned on the air conditioning.
Comme il FautHagar 26, Tel Aviv PortTel: 03-7171500