A beautiful, classic and classy, old world, business-oriented (mostly businessmen in suits) Michelin One Star restaurant arranged by Louis Roederer. A very cold five minute walk, but to be expected in December….brrr!!!
Yippee, they have Chateldon water, our fav!!! We do not get this light version of bubbled water too often in Asia, but smile and have a bottle of teeny bubbles whenever offered the opportunity! We tried to buy a year’s supply of Chateldon directly from them, but we received no response. Great to have more business than you need…we guess!
The Champagne list, not surprisingly, was massive. Wine list equally impressive. We doubt we know more than 10% of the champagnes on the list. When we think of how many delicate bubbles have passed through our palates over the last few decades, we always are shocked to visit a restaurant where 90% of the list remains unknown…will we ever sip them all? Unlikely, but we live by the motto: We plan to sip forever…or die trying…
Glass of NV Henriot Brut Souverain. Very nice, light, fresh, dispersed bubbles, slightly sour finish. Pretty good and reasonable value.
A bottle of Gaidoz Forget Quintessence Brut 1er Cru Champagne. Equally reasonably priced. Very powerful and heavy nose like a Pinot Noir. Quite heavy, creamy and well-structured on the palate. A lot was going on in this tres masculine champagne. Hard to call it a “champagne” as it was so creamy. Blend of Chardonnay, Pinot Noir and Pinot Meunier. Five years in cellar. Very definitely more Pinot Noir, from our perspective. Huge champagne that easily goes with meat. Very good, but not our fav.
Amuse bouche was a shot glass of boullion (warm, very helpful given the season), Foie Gras (frog grass) and a candy tomato with sesame seeds that was mega-interesting for every sense!!!
Creme de chou fleur, foie gras chaud et girolles. Butter, butter, butter…duh. Having said that, we immensely enjoyed the soup. Good mushrooms. Excellent!
Raviole virtuelle de saint Jacques et Marennes d’Oleron. Almost like a scallop ceviche with a fresh, slightly sour cream. Very complex dish as a lot going on in the palate. Too much cream for us and the scallops a bit too “alive”, but quite tasty. A struggle to finish half, but not a bad struggle!!!
Pigeonneau roti, chou farci et lard frais. Overwhelming presentation with the pigeon flying in your face in a big way. We slaughtered it like a Cantonese warrior in battle!!! The mashed potatoes were as good as anywhere, Robuchon included. OMYG!!! The cabbage caneloni with mushroom and meat, no doubt pigeon, mashed was excellent. The slab of pig was soooo fat that we experienced a blip on the heart monitor after just one bite!!! Exceptional dish from A to Z.
Bar au beurre d’algues, coeur d’artichaut et fleur de capres. Stunning presentation. Tres yummy. Perfectly prepared Sea Bass…we mean perfect. The crepe was nice. The sauce was not too overwhelming with butter or salt, just a hint,, which appealed to us. Outstanding!!! Alas, we only finished half. Given only stretching this morning (we planned to jog, but too cold), cheese, dessert and dinner tonight, we have to be sensible. Sipping ‘n snacking can be tiring!!!
Le plateau de fromages. Huge offering of the sort of cheese that makes the French leaders in the field!!! We had some Comte and some local, soft cheeses. Impossible to pronounce…easy to smell…happy to eat! Thankful for a late dinner as we are full….for a week. Tonight will be a struggle…happy problem!
Sable Breton, citron et framboises dessert. Oh, c’mon!!! To die for…
Moelleux au chocolat de Saint Domingue, sorbet mangue. Oh, c’mon!!! Let’s die yet again!!!
37 Boulevard Foch