Alain Ducasse au Plaza Athénée - This is another place of excellence by multi-star chef - Alain Ducasse. The symphony, emphasizing on the authenticity flavors on the ingredients, is orchestrated meticulously by Christophe Moret.
Opening - Creamy and soft spinach feuilletes (as good as L'Ambroise's gougeres), melt-in-your-mouth Italian lard served on toast and ultimately the classic old fashion made poultry pie according to Lucien Tendret - very rich pate with some black truffle
Caviar Osciètre d’Iran, langoustines rafraîchies, nage réduite, bouillon perfumé (Brittany langoustines served with court-bouillon reduction and Osetra caviar from Iran) - One of the restaurant's classics; both the langoustines' (firm texture) and bouillon's (fragrant) flavor were light and balance. The only 'explosion' taste came from the fine caviar - a bonus dish as I only ordered Menu Plaisirs de Table
Araignée de mer décortiquée en chaud et froid, émulsion coraillée (Spider crab served hot and cold in coral emulsion) - An interesting dish: great technique and beautiful presentation, focusing on the temperature contrast and crab's versatility. The hot part served with tomato cream and a coat of foam while the cold one is more like salad served with avocado and vegetable jellies.
Sole de petit bateau, marinière de coquillages, suc de persil (Dover sole served with clams/cockles and prawns in parsley sauce) - The sole as the main ingredient has good texture; the supporting elements such as: the exotic goose barnacles and prawns also shine. Combined with delicate parsley sauce, the mixture of these sea creatures produces satisfying savor to the palate
Foie gras de canard des Landes, en fins ravioli, consommé aromatique (The ravioli of Landes duck liver served in aromatic clear soup with cepe mushrooms) - Another generous gift from the kitchen: the luscious foie gras served in strong truffle consomme; the fine cepe mushrooms balance the dish. The white truffle was weak as it's a bit too early for the season
Veau fermier clouté et rillons confits à la florentine (Free-range veal studded with lard and caramel in its juice and creamed spinach) - Veal prepared in 2 ways: the left one (with colonnata) was a bit too firm to my taste; the right one (caramelized), on the contrary, is sweet and tender. The onions and carrots on sides are also tasty - an excellent dish, my favorite for this meal
Fromages affinés pour vous (Cheeses refined for you) - I had Fourme d'Ambert, strong cow's milk blue cheese; 4-year old Comte, good texture with a hint of sweetness; Abbaye de Citeaux (I forgot the last one). In ADPA, the cheese is also served with a divine Olive brioche and salad (with cepes this time)
Barre choco/framboise, soufflé fort en chocolat (Chocolate raspberry ganache served with chocolate souffle) - The chocolate souffle (in the next picture) is rather dense and thick, the sour sorbet is refreshing after a heavy meal. Above all, the chocolate 'bar' is delicious and rich, yet not overwhelmed
The chocolate souffle from the chocolate dessert along with some confiseries and friandises: chocolate and coffee macarons and bugnes with mandarin jam
Infusion: It's almost midnight ... espresso might not be a wise choice. Thus, I opted for an infusion of Verveine and Mélisse tea served with Australian honey, a pleasant way to complete the meal before going to bed
The dining room - Within a harmonious and contemporary setting in elegant ivory color, guests can witness illuminating crystal chandeliers - luxury almost has no boundary here. Denis Courtiade, the Restaurant Manager, leads his team to deliver probably the most professional and engaging service of any restaurant in France
Moi avec Christophe Moret, a gentle giant from the Loire area. He is possibly the most underrated 3-star chefs; a talented and passionate man whose cooking preparation could not be more rigorous, at the same time curious. Denis Courtiade mentioned that Moret was the most open-minded chef he has ever worked with
