Paris…….no trip to this amazing city is complete without dining at Le Meurice. Chef Yannick Alléno, I thank you for your incredible brilliance. Estelle, your palate for wine is to be admired and I thank you for some memorable pairings. Patrice, I’m almost speechless but, I must say your flawless presence shows in the sublime execution of the dining room. I shall make sure my return in 2012 includes a stay at the hotel. How can one go wrong with this level of luxury and elegance. See you soon!!!!
Le Meurice
DEGUSTATION MEUN
Crabmeat in a Cannelloni of Squid – Pink grapfruit and seaweed chutney, almond ice-cream
(GARDEN CARROTS)
In a Maltaise style jelly and cucumber with yuzu lemon
Grated with parsley and golden raisins swollen with vinegar
Simply cooked with paper frill
Steamed green asparagus and morel mushrooms
Steamed Cod with mild garlic and chorizo sausage
Breast of Pigeon roasted with juice – Melted zucchini olive purée and deep fried zucchini flowers
Whipped Sainte-Maure from touraine – Flower of hibiscus jelly with bee propolis
Sweet Treats
Sweet Treats
Puffed Meringue with almonds – Marinated peach with almond milk
Vanilla, Coffee, Chocolate – In small melting shells
Sagacious Palate 