Chef Laurent Paccini – Le Saint-Paul de Vence

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April 16th – Dinner

In 2005 I met Chef Laurent Paccini in Lago di Garda.   Although it would be almost seven years later before we saw each other again,  I knew the time spent with then sous Chef Laurent Paccini and Chef Ricardo Camanini at Villa Fiordaliso was something incredibly special and meaningful.  It was this encounter that landed me in the kitchen for four hours and that put all chefs in a different light.

Now, Le Saint-Paul Vence  and the feast that was about to unfold.  I needed more than yoga and an ab workout after this decadent display of Italian and French cuisine.  Laurent you truly set the bar high.  Looking forward to the next masterpiece.

 

The Arrival
The Arrival

 

Tony near the courtyard
Tony near the courtyard

 

Chablis - 2009
2008 Domaine Olivier Leflaive “Les Deux Rives” Chablis

 

Amuse Bouche
Amuse Bouche

 

Foie Gras Poêlé, Asperges et sorbet au vin chaud Pan fried Foie Gras with Asparagus and mulled wine sorbet
Foie Gras Poêlé, Asperges et sorbet au vin chaud Pan fried Foie Gras with Asparagus and mulled wine sorbet

 

Les Escargots - - Tarte fine d’escargot persillés, crème d’ail et parmesan Thin pastry snail tart with parsley, cream of garlic and parmesan
Les Escargots – – Tarte fine d’escargot persillés, crème d’ail et parmesan Thin pastry snail tart with parsley, cream of garlic and parmesan

 

Nicholas Potel - 2003 Clos Saint-Denis
Nicholas Potel – 2003 Clos Saint-Denis

 

Le Risotto - - Risotto aux noisettes du Piedmont, citrons confits et Bagoss Hazelnut risotto, lemon confit, and Bagoss cheese
Le Risotto – – Risotto aux noisettes du Piedmont, citrons confits et Bagoss Hazelnut risotto, lemon confit, and Bagoss cheese

 

L’Agneau - - Selle rôtie et confit d’agneau, céréales épicées Roast saddle of lamb & lamb confit, with spices
L’Agneau – – Selle rôtie et confit d’agneau, céréales épicées Roast saddle of lamb & lamb confit, with spices

 

Le Porcelet Porcelet rôti, manioc et mini carottes Roast suckling pig with Manioc and mini carrots
Le Porcelet Porcelet rôti, manioc et mini carottes Roast suckling pig with Manioc and mini carrots

 

Lions de Suduiraut - Sauternes 2009
Lions de Suduiraut – Sauternes 2009

 

Le Chocolate Dessert
Le Chocolate Dessert

 

Le Sablé - Sablé aux céréales et fruits exotiques Shortcrust pastry with grains and exotic fruit.
Le Sablé – Sablé aux céréales et fruits exotiques Shortcrust pastry with grains and exotic fruit.

 

Dessert
Dessert

 

Tony & Chef Laurent Paccini
Tony & Chef Laurent Paccini

 

 

Chef Laurent Paccini, Walid (chef de rang) & Frédéric BERNARD (maitre d’hotel)
Chef Laurent Paccini, Walid (chef de rang) & Frédéric BERNARD (maitre d’hotel)

 

With Chef Laurent Paccini
With Chef Laurent Paccini

This evening with Chef Laurent was truly one of the best meals I’ve had to this day.  Not only did I reconnect with a friend but, I also had the opportunity to experience a meal prepared by a friend whose culinary talents are absolutely extraordinary.

There are several key elements I strive to connect with when dinning and enjoying wine – – reverence, wisdom and vision.  Thanks to Chef Laurent, who embodies those elements and execute them without missing a step, this experience was above and beyond anything I could have planned.  You must make the trip to Le Saint-Paul to experience Chef Laurent’s expertise.  Whenever I’m in the Côte d’Azur, you can be sure to find me back at Le Saint-Paul.

Laurent – – Bravo!!!!!!

 

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