Saturday Evening, May 25th

To sit under the roof that inspired Marc Chagall to crown the Opéra Garnier and consume the  cuisine of Chef Christophe Moret was the perfect return to refined French cuisine.   My expectations were high and my desire to find the perfect wine to complement the feast to come, led me to one choice.  So, without hesitation I immediately asked for Pétrus – – Mr. Antoine Pétrus to be exact (Directeur du Restaurant & Meilleur Ouvrier de France Sommellerie 2011.)  His name alone sets the tone and his formal training backs it up.  His recommendations not only satisfied my inner wine child but, pleased that worldly adult whose lust for the best in life knows no bounds.  I’m forever grateful I enlisted Mr. Pétrus’ help.  The pairings with Chef Moret’s remarkable cuisine were spectacular and seamless.  Ahh….Bollinger and caviar.  Cote Rotie and Bordeaux accompanying the black truffle and foie gras stuffed macaroni and the Pigeon André Malraux.  Dessert, you can not go wrong with chocolate and vanilla – – decadent, just decadent.   And a very special thank you to Mr. Mathé, your level of service and attention to detail is to be admired.  Chef Moret’s perfection, dedication and reverence took center stage and my palate rejoiced in sheer delight.  This duo made the evening a dining experience one should seek out when in Paris.  Without further delay here’s the reason I’ll be returning for the third time.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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