Haute delicacies just isn’t solely about what’s on the plate. Elaborately choreographed service, the spectacular variety of dishes, the depth of a wine cellar and luxurious environment – these are arguably the weather that separate eating places with two and three Michelin stars from their starless rivals.
If we glance solely on the meals, nevertheless, ignoring the chandelier that twinkles overhead and the plush pedestal propping up our purses, there’s nonetheless a lot to have a good time in haute delicacies.
In whole, throughout our nameless visits to sixteen eating places focusing on haute delicacies (extra background about how & why we did this right here), I tasted greater than 200 dishes. Right here I’ve chosen my favourite bites, together with 2 amuses-bouche, 5 first programs, 5 major programs, 5 desserts, and three mignardises.
Opening Acts (amuses-bouche)
Le Cinq: foie gras, spice bread, mango jelly
L’Arpège: assorted vegetable cups
First Programs
Pierre Gagnaire: carpaccio of line caught sea bass with chestnuts and celery
L’Arpège: onion gratin with diced apple and Parmigiano Reggiano
Le Cinq: modern onion gratin – gel buttons that ooze liquified candy onion
L’Ambroisie: Egg two methods with celery and golden caviar
Ledoyen: butternut squash with bread mousse
Important Programs
Le Cinq: marinated sea scallop with sea urchin, coral crumbles, and reductions of algae & litchee
Pierre Gagnaire: caillette from Brittany with a “cake” of sea scallops in a broth of Jerusalem artichoke with tapioca
L’Ambroisie: Sea bass with artichokes swimming in golden caviar
Ledoyen: Challans duck, foie gras poached in Rivesaltes, crispy pear
Pierre Gagnaire: poularde roasted with caraway, tamarind jus, inexperienced lentils, turnips & cabbage
Desserts
Le Cinq: iced milk with yeast (it’s higher in French – givré laitier au gout de levure)
Le Meurice: chocolate from their very own Manufacture
Alain Ducasse au Plaza Athenée: Bitter citrus from Michel Bachès with Campari granita
