Photos > Le Meurice, Again... (16)
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Scallops and Figs
Fabrice opened the refrigerator one night and just whipped out this dish with ingredients we already had.
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Maison du Chocolat
Looking (and drooling) in the window at Maison du Chocolat.
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Fauchon Windows
Gearing up our appetizes by gazing into the windows at Fauchon.
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Les Oursins
For the mis en bouche (like an amuse bouche but a bit bigger) we are serves sea urchin roe mixed with eggs and a frothy sea urchin juice. Although I had a couple bites, it tasted a bit too much like the sea for me.
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Agnolotti a L'Artichaut
Little tiny raviolis with artichokes and artichoke puree served with an arugula whipped cream.
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Boudin Blancs de Coquilles Saint-Jaques
These little scallop "sausages" were artfully presented on a bed of baby spinach with a white truffle essance.
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Le Foie Gras
Our server uses a silver hammer to gently crack open the sugar crust on a generous piece of foie gras. The foie gras is wrapped in a piece of Japanese seaweed and then baked slowly in the sugar crust. This presentation happens table-side and then the foie gras is whisked away to be plated.
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Foie Gras de Canard
Presentation of the foie gras. Just barely cooked, it was meltingly seductive in the mouth.
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Bar Roti
Seabass coated with an olive puree served with artichokes, tiny calamari, and finely diced apples.
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Carottes
These carrots were served with our main dish - lamb. They were cut and cooked to resemble pasta. The golden globe on top is not an egg yolk. Instead it's an orange jelly.
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Selle D'Agneau
Roasted lamb with baby carrots, citrus juices, and tiny florets of Romanesco.
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Frommage
For the cheese course, we receive brie layered in between truffle flavored tuiles.
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Before Dessert
These little "before dessert" desserts are designed to awaken your mouth in preparation for what's to come.
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Pommes D'Amour
These little tiny "love apples" are done with raspberry coulis, white chocolate and the delicate flavor of jasmine.
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Palet Fondant au Chocolate
This is a pure chocolate ganache with a yuzu ice cream and yuzu meringue set atop a seaweed "biscuit." Yes, it was rather odd, but an interesting combination of flavors.
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Moka Au Cafe Fort
This is a crispy hazelnut cake sourronding a coffee center and wrapped in gold leaf.