I had heard rave reviews about Benoit’s prix fixe lunch menu. At 38 Euros (approximately $45) per person and three courses, it’s a relatively good deal.

For those of you who don’t know Alain, let me introduce you. He’s the only chef in the world to earn five Michelin stars – the most coveted award a chef can receive. He’s also quite famous is the foodie world – think Brad Pitt famous, but not as cute. Ducass has formidable restaurants in France and the US where you’ll pay at least $300 per person to eat there. Needless to say, I’m not quite ready to fork over that much cash, so the idea of paying less than $50 for a fabulous lunch excites me.

We begin with Kir Royals – French champagne with crème de cassis. The water sets a little amuse bouche in front of us – four little bite sized gougeres (savory pastry delicately laced with cheese). The table is set with white tablecloths and beautifully hand painted china. The silver shines like it was polished this morning.

For my first course, I start with a langoustine (a cross between a large shrimp and a lobster) salad. The langoustine comes sliced on a bed of finely sliced mushrooms, carrots, onions, and artichokes. John has opted for the fish soup that is served with saffron aioli, mini toasted baguette slices, and Gruyere cheese. It’s a meal in and of itself and it tastes like all things good in the ocean. The flavors are delicately layered so the soup seems light, yet very deep and complex. John is in such awe, he can hardly say a word.

Between courses, we sip our half bottle of red Burgundy and soak in our surroundings. Service runs like clockwork – efficient, expert and polite. We are surrounded by businessmen in beautifully tailored suits. They discuss life in general during lunch and only once the coffee is served do they discuss business. Very civilized if you ask me.

The second course arrives. I’ve chosen the cassoulet maison. The waiter shows me the white bean stew prepared in a cast iron pot before he prepares a portion. Chunks of succulent meat are nestled comfortably among the beans. It looks and smells like it’s been cooking for hours, happily simmering away and marrying the flavors before someone orders it off the menu. The waiter places the plate in front of me. Four kinds of meat grace the stew – sausage, slab cut bacon, duck and beef. The white beans almost fall apart on my fork. It’s perfect. Words cannot describe how perfectly balanced the favors are. I’m in heaven.

I look over at John, and he’s in another world. Sitting before him are coquilles saint Jacques. Five large scallop shells fill his plate, each cradling a perfectly cooked scallop in a light truffle broth. Little squares of black truffle are swimming in the juice. The aroma smells of the sea and the earth – a delicate marriage. We eat in silence, appreciating each bite, each flavor, each morsel on our tongue.

Even though we’re full, we still order dessert. I’ve chosen the tarte tatin – apples slowly cooked in caramel with a butter pastry underneath. The waiter ceremoniously serves a generous portion of cold crème fraiche along side. The whole thing melts in my mouth. Coffee and tea are accompanied by tiny, hand rolled chocolate truffles and freshly baked madelines.

I hesitate to tell you how much the bill was. We both got too distracted by the main menu that we didn’t order off the prix fixe menu. But it was worth it. Each dish spoke of wisdom and years in the kitchen perfecting the flavors. Hmmm, I wonder if some day I’ll be able to cook like this!

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