I charged back across the Seine with the expectation that I was about to reach the pinnacle of my culinary adventure. Well, we all know what a bugger expectations can be. I arrived early so that I might spend a bit of time absorbing the energy which must exist in this place that houses the beginning of one of the most successful gastronomic enterprises in the world. Very graciously I was seated in the hotel bar attached to the restaurant. I sat with my typical Campari and soda, waiting for my seating. How great to be at this place at this time.
Before I could finish my drink I was escorted to my seat at the serving bar and placed in the capable hands of my guide through the extensive menu, Gaelle. I selected a 2003 Medoc to highlight the taste bonanza that I expected was coming. I was correct in my wine choice and in my expectation that the variety of tastes would be off the chart.
I began with Le Crab en Tempura sur use Puree d'Avocat Acidulee. It was a beautiful presentation and the tastes were an excellent blend of sweet and tart. The sweetness of the crab was punctuated by the citrus blended in the very buttery avocado base. The avocado reminded me of the ones that grow on the farm. However, I would say that, while the tastes were excellent, the tempura did not bring much to this dish. It was a bit soft and actually detracted from the texture of the tasting. Of, well, let's move on.
My second round was Les Grirolles sur un lit de Macaronis au Fois Gras Sot-L'y Laisse au jus. Here the taste and textures were excellent. The vegetables were al dente and the fois GRAS was firm on the outside while deliciously soft on the inside. The au jus was excellent and I savored the tastes within this dish for a very long time. While the first course was just o.k., this was beyond my expectations.
Next I will have Le Fois de Veau aux Rouelles d'Oignon croustillantes et ses Pommes Grenailles Confites. What an unbelievably rich dish this was. The meat was placed on a bed of sautéed greens and covered with very delicately fried and very thin onion rings. At this point I began to realize that I may have gone a step too far. The richness was too much. The herbs and the onions were very nicely done but they could not offset the slightly off-taste of the meat. I'm not certain what it was, but, it was difficult for me to finish.
I did finish and decided to move my palet back to it's center with a plate of cheeses. The plate had two soft cheeses and two hard. The goat and blue cheeses were excellent, with the blue being the best. The soft cheeses were good but the camabert was unfinished in the middle, which was somewhat disappointing. Another, oh well.
I finished with a lovely dessert of framboise and gelato, which settled my taste buds and allowed my to successfully exit this somewhat disappointing experience. When compared to my culinary experiences over the past few days, this was very average and was not a pinnacle. The ambiance of this place was interesting. The food preparation area, which was within easy view, was amazingly subdued. The staff was very friendly and efficient. While the seating configuration was initially off-putting, I warmed to it as I talked with my adjacent fellow diners. I met a very nice couple from Manilla, a nice gentleman from Brazil and a lovely woman from Chile. Each of them, in their own way, contributed nicely to my overall experience. This was an experience that I had to have but it is not an experience I will need to repeat any time soon. Now, it's onward and upward.
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