L’Oiseau Blanc – Lunch

June 28th, 2015

 

L’Oiseau Blanc

Ahhhh…..back at L’Oiseau Blanc and without missing a beat, Rodolphe greeted us in his normal flawless and very distinguished manner bearing gifts of liquid pleasure.  First “Bubbly” and then a very delicious white from Anjou that was a perfect match for what was to come.  When Chef Sidney agreed to prepare “Cuisses de Grenouille” I was blown away by his kind gesture and totally up for his take on this classic dish.  His willingness to prepare this dish spoke volumes as it was truly out of sheer love of cooking that he did so.    Here’s to  another amazing meal at L’Oiseau Blanc, one Chef Sidney prepared especially for us.

 

Monsieur Rodolphe

 

Monsieur Rodolphe

 

Chef Sidney

 

L’Oiseau Blanc

 

2011 Blanc Ivoire – Château Soucherie, Anjou

 

Peas – - bean, “noir de Bigorre” ham, egg yolk with mint, chicken broth mixed with parmesan

 

“Cuisses de Grenouille” (Frog Legs – marmalade of leeks and nettle)

 

“Cuisses de Grenouille” (Frog Legs – marmalade of leeks and nettle)

 

Chef Sidney

 

“Dolce Vita” (soft chocolate biscuit, light lime cream and lemon thyme sauce)

 

Monsieur Sylvain

 

This was one of my favorite experiences in Paris. Chef Sidney, the “Cuisses de Grenouille” were AMAZING!!!!! We are so glad we had the opportunity to meet you, Rodolphe and Sylvain.  The entire team made our time so worthwhile, and we are so looking forward to retuning – - which we did in 24 hours.

 

Le Menu

 

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The Peninsula, Paris – - L’Oiseau Blanc

June 27th, 2015

 

© L’Oiseau Blanc – – Courtesy of The Peninsula, Paris

 

Peninsula’s Lobby – “Dancing Leaves” – Designed by Luděk Hroch, created by Lasvit (Glass Couture)

 

 

Peninsula’s Lobby – “Dancing Leaves” – Designed by Luděk Hroch, created by Lasvit (Glass Couture)

Located on the seventh floor of the elegant and stylish Peninsula, with a stunning panoramic view, L’Oiseau Blanc not only gives you visual bliss, you also experience a culmination of professional precision that truly defines high-end service.  With Chef Sidney Redel piloting this high-flying “bistronomique” experience and Mr. Rodolphe Protat-Koffler’s graceful and impeccable aptitude construing courses, the experience is one to be repeated, and repeated it was.

When we decided to stop in at The Peninsula for lunch, we had no idea the encounter was the beginning of an incredible relationship that kept us coming back.  During our lunch at the Peninsula, we met the assistant food and beverage director, Mr. Gian Muller who encouraged us to visit LiLi and L’Oiseau Blanc.  His recommendation to do so paid off and we were hooked.

Our initial visit was stunning as a glorious sunset warmed the Paris sky and Chef  Sidney wowed us with an incredible meal.  The final touch was the magnificent Effile Tower lighting up the night as more Champagne flowed and an invite for lunch was extended.  This wasn’t a typical invite as I was on a mad search for “Cuisses de Grenouille” and Chef Sidney offered to prepare a special dish for us.  That was all I needed to hear and lunch was on. But first, dinner!!!

 

L’Oiseau Blanc

 

© L’Oiseau Blanc – – Courtesy of The Peninsula, Paris

 

L’Oiseau Blanc

 

Vilmart Grand Reserve 1er Cru

 

Lobster (with a “consommé” of Paris mushrooms and ginger fennel)

 

2012 Hubert Lamy “Les Frionnes” Saint-Aubin 1er Cru

 

“Challans” Duck Breast (foie gras sauce with baby carrots, “Medjoul” dates.)

 

Domaine du Monteillet – Stéphane Montez’s 2013 Saint Joseph

 

Monsieur Rodolphe

 

“Challans” Duck Breast (foie gras sauce with baby carrots, “Medjoul” dates.)

 

Weingut Landauer
Gewürztraminer Spätlese 2012

 

Star – (crunchy biscuit of hazelnut, “Guanaja” chocolate mousse and Opaline)

 

The Perfect View

Chef Sidney and his team created magic and tomorrow we get to do it all over again!!!!

 

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La Tour D’Argent

June 22nd, 2015

It’s hard to believe it has been four years since the last visit in 2011 to La Tour D’Argent, for it was one of those moments in time when all the elements of formal dining were synced and magic was made.

With its wonderful legacy, fantastic cellar and impeccable service effortlessly executed, one has only to arrive with an appetite of grand expectations and whispered conversations.  As we settled into that ever so familiar element where haute cuisine reigns supreme, we knew the evening was going to be as memorable as the last, if not better and Monsieur Ridgway, Chef Sommelier, assured us of this.  Without missing a beat, he reminded us of the Roumier 1993 Chambolle Musigny “Les Cras” that we so loved and offered to create another unforgettable wine pairing – - YES, YES, and  YES was our answer.  And so the evening began, first with up,  La Tour D’Argent Champagne – Grand Cru Brut Rosé.

 

La Tour D’Argent Champagne – Grand Cru Brut Rosé

 

Amuse-Bouche

 

La Tour D’Argent Champagne – Grand Cru Brut Rosé

 

Amuse-Bouche (Quail Egg)

 

Amuse-Bouche (Quail Egg)

 

Amuse-Bouche (Quail Egg)

 

1996 Trimbach “Cuvee Georgette” Pinot Gris

 

1996 Trimbach “Cuvee Georgette” Pinot Gris

 

Quenelles de Brochet “Andre Terrail”

 

Mr Ridgway, Chef Sommelier

 

1990 Domaine Henri Gouges “Les St-Georges” 1er Cru, Nuit St. Georges

 

Asparagus, Quail Egg and ham

 

Turbot Roti, Asperges Vertes au Parfum de Cardamome

 

La Tour D’Argent

 

La Tour D’Argent

 

Caneton Mazarine A L’Orange #1142419

 

Caneton Mazarine A L’Orange #1142419

 

2012 Chateau-Du-Pape – Telegramme

 

Fruits de Saison et Sorbet

 

Chocolate et Carmel, Cremeux a La Noisette

 

Mignardises

 

Mignardises

 

La Tour D’Argent

Another well-appointed evening at La Tour D’Argent – - from the moment we arrived and until the moment we exited, every encounter was one to remember.  Chef Laurent Delarbre, thank you for excellent meal.  I’m hoping it will not be another three years before we return.

 

 La Tour D’Argent

 

 

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Lasserre

June 18th, 2015

Lasserre

After having a light, but delicious Cantonese lunch at LiLi, we saved ourselves for an extraordinary dinner at the magical, elegant and charming “Lasserre.”   This too was a much anticipated return as the 2013 dinner at Lasserre, was simply outstanding.  I’d been in touch with Monsieur Gaëtan Molette prior to our arrival and he assured me that our return would be as spectacular as our past visits – - he was absolutely correct!!!!

After a warm welcome by Monsieur Gaëtan Molette, he immediately escorted us to the kitchen.  This kind and gracious gesture before dinner enhanced the experience because of my admiration and respect for those setting fire to food.  This placed the cuisine on a completely different level as the relationship becomes one of mutual reverence.   Chef Adrien Trouilloud and Chef Claire Heitzler were on their game tonight, although we missed Chef Heitzler, she did managed to leave a few lovely treats to end our evening.  Here’s the evening……

 

Chef Adrien Trouilloud

 

Chef Trouilloud

 

Kitchen

 

The Pastry Kitchen

 

Lasserre

 

Amuse-bouche

 

Lasserre

 

Amuse-bouche

 

Fruits and vegetables bouquet, from “Île-de-France” gardens

 

Fruits and vegetables bouquet, from “Île-de-France” gardens – - Champagne Clément Perseval Extra “Brut Rosé”

 

2004 Châteauneuf-du-Pape Blanc V.V. Tardieu – Laurent
(Chef Sommelier, Mr. Nicolas VIALETTES)

 

2004 Châteauneuf-du-Pape Blanc V.V. Tardieu – Laurent
(Chef Sommelier, Mr. Nicolas VIALETTES)

 

2004 Châteauneuf-du-Pape Blanc V.V. Tardieu – Laurent

 

Lobster from Cotentin on the ember (Blue Lobster)

 

Lobster from Cotentin on the ember, sea potatoes, wild garlic (Blue Lobster)

 

Lobster from Cotentin on the ember, sea potatoes, wild garlic (Blue Lobster)

 

2008 Volnay – Domaine Roblet-Monnot

 

Poultry of “Cour d’Armoise” with Château-Chalon wine, green asparagus

 

Poultry of “Cour d’Armoise” with Château-Chalon wine, green asparagus

 

Poultry of “Cour d’Armoise” with Château-Chalon wine, green asparagus

 

2008 Volnay – Domaine Roblet-Monnot

 

1962 Château Margaux

 

Volnay and Margaux

 

 

Fromage

 

Fromage

 

1988 Léon Beyer “Reisling VT” (Alsace)

 

2013 Monbazillac, Château Tirecul La Gravière “Les Pins”

 

Dessert Wine

 

Poached rhubarb with strawberry, light olive oil “fruité noir” mousse

 

Poached rhubarb with strawberry, light olive oil “fruité noir” mousse

 

Parfait with raw and roasted cocoa seed, chocolate ice cream

 

Parfait with raw and roasted cocoa seed, chocolate ice cream

 

Madeira Sercial 1973

 

Graham’s 20

 

Graham’s 20

 

Lasserre

 

The Opened Roof

Having the opportunity to dine in such amazing opulence, where the service and atmosphere are of the most professional and hospitable, I keep coming back to the same conclusion – - Perfection is Possible!!!  Monsieur Molette, we thank you for an amazing evening and look forward to returning during out next visit.  As “Directeur de Salle”  your leadership and vision are to be admire, the evening was flawless.  Monsieur Nicolas VIALETTES, from one wine professional to another – - thanks for the “WOW” factor.  Your selections were perfect as they complimented the dishes so effortlessly and left no room for questioning our desired level of euphoria.  Chef Heitzler, your magic touch continues to make rhubarb one of my must have desserts and the parfait – - made its way on the “must have” list.  Chef Trouilloud – - AWESOME, just simply AWESOME!!!!  You cook it, we’ll eat it.  Thanks for delighting our palates and for welcoming us to your playground.  We await our return and look forward to another spectacular evening.

 

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The Peninsula – Paris (LiLi)

June 5th, 2015

Ahhhh….a day of leisure, but leisure with food and wine as the ultimate destination.  Leaving Hotel Raphael after receiving several lunch recommendation, we crossed the street and landed in The Peninsula.   The “Lobby Restaurant’s” decor, the professional service and gorgeous staff made stopping here so worthwhile and to top it off – - we experienced a wonderful lunch!!!  Here is the beginning of what turned into a sheer love affair of all things Peninsula, a true goldmine!!!

 

© The Restaurant Lobby – – Courtesy of The Peninsula Paris

 

Penisula

 

Bread

 

2013 Alphonse Mellot “La Moussière” Sancerre

 

Soup of the day

 

Poisson with spring vegetables

 

Dessert

While admiring the view after finishing up a lovely lunch, we had the opportunity to meet Mr. Gian Müller, Assistant Director of Food and Beverage.  This encounter introduced us to LiLi and L’Oiseau.  With Lasserre on the schedule tonight we decided on lunched at LiLi the following day and then dinner at La Tour D’Argent.  Here are a few shots from LiLi.

 

LiLi

 

LiLi

 

LiLi

 

Dejeuner au LiLi

 

Le dim sum du moment

 

Le dim sum du moment

 

Trio de dim sum

 

Porce a la sauce aigre-douce – - Riz sauté façon Yangzhou

 

Porce a la sauce aigre-douce

 

LiLi

 

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