Lasserre

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Lasserre
Lasserre

After having a light, but delicious Cantonese lunch at LiLi, we saved ourselves for an extraordinary dinner at the magical, elegant and charming “Lasserre.”   This too was a much anticipated return as the 2013 dinner at Lasserre, was simply outstanding.  I’d been in touch with Monsieur Gaëtan Molette prior to our arrival and he assured me that our return would be as spectacular as our past visits – – he was absolutely correct!!!!

After a warm welcome by Monsieur Gaëtan Molette, he immediately escorted us to the kitchen.  This kind and gracious gesture before dinner enhanced the experience because of my admiration and respect for those setting fire to food.  This placed the cuisine on a completely different level as the relationship becomes one of mutual reverence.   Chef Adrien Trouilloud and Chef Claire Heitzler were on their game tonight, although we missed Chef Heitzler, she did managed to leave a few lovely treats to end our evening.  Here’s the evening……

 

Chef Adrien Trouilloud
Chef Adrien Trouilloud

 

Chef Trouilloud
Chef Trouilloud

 

Kitchen
Kitchen

 

The Pastry Kitchen
The Pastry Kitchen

 

Lasserre
Lasserre

 

Amuse Bouche
Amuse Bouche

 

Lasserre
Lasserre

 

Amuse Bouche
Amuse Bouche

 

Fruits and vegetables bouquet, from “Île-de-France” gardens - - Champagne Clément Perseval Extra “Brut Rosé”
Fruits and vegetables bouquet, from “Île-de-France” gardens – – Champagne Clément Perseval Extra “Brut Rosé”

 

Chef Sommelier, Mr. Nicolas VIALETTES
Chef Sommelier, Mr. Nicolas VIALETTES

 

2004 Châteauneuf-du-Pape Blanc V.V. Tardieu - Laurent (Chef Sommelier, Mr. Nicolas VIALETTES)
2004 Châteauneuf-du-Pape Blanc V.V. Tardieu – Laurent (Chef Sommelier, Mr. Nicolas VIALETTES)

 

2004 Châteauneuf-du-Pape Blanc V.V. Tardieu - Laurent
2004 Châteauneuf-du-Pape Blanc V.V. Tardieu – Laurent

 

Lobster from Cotentin on the ember (Blue Lobster)
Lobster from Cotentin on the ember (Blue Lobster)

 

Lobster from Cotentin on the ember, sea potatoes, wild garlic (Blue Lobster)
Lobster from Cotentin on the ember, sea potatoes, wild garlic (Blue Lobster)

 

Lobster from Cotentin on the ember, sea potatoes, wild garlic (Blue Lobster)
Lobster from Cotentin on the ember, sea potatoes, wild garlic (Blue Lobster)

 

2008 Volnay - Domaine Roblet-Monnot
2008 Volnay – Domaine Roblet-Monnot

 

Poultry of “Cour d’Armoise” with Château-Chalon wine, green asparagus
Poultry of “Cour d’Armoise” with Château-Chalon wine, green asparagus

 

Poultry of “Cour d’Armoise” with Château-Chalon wine, green asparagus
Poultry of “Cour d’Armoise” with Château-Chalon wine, green asparagus

 

Poultry of “Cour d’Armoise” with Château-Chalon wine, green asparagus
Poultry of “Cour d’Armoise” with Château-Chalon wine, green asparagus

 

2008 Volnay - Domaine Roblet-Monnot
2008 Volnay – Domaine Roblet-Monnot

 

1962 Château Margaux
1962 Château Margaux

 

Volnay and Margaux
Volnay and Margaux

 

Fromage
Fromage

 

Fromage
Fromage

 

1988 Léon Beyer “Reisling VT” (Alsace)
1988 Léon Beyer “Reisling VT” (Alsace)

 

2013 Monbazillac, Château Tirecul La Gravière “Les Pins”
2013 Monbazillac, Château Tirecul La Gravière “Les Pins”

 

2013 Monbazillac, Château Tirecul La Gravière “Les Pins” 1988 Léon Beyer “Reisling VT” (Alsace)
2013 Monbazillac, Château Tirecul La Gravière “Les Pins” 1988 Léon Beyer “Reisling VT” (Alsace)

 

Poached rhubarb with strawberry, light olive oil “fruité noir” mousse
Poached rhubarb with strawberry, light olive oil “fruité noir” mousse

 

Poached rhubarb with strawberry, light olive oil “fruité noir” mousse
Poached rhubarb with strawberry, light olive oil “fruité noir” mousse

 

Parfait with raw and roasted cocoa seed, chocolate ice cream
Parfait with raw and roasted cocoa seed, chocolate ice cream

 

Parfait with raw and roasted cocoa seed, chocolate ice cream
Parfait with raw and roasted cocoa seed, chocolate ice cream

 

Maderia Sercial 1973
Maderia Sercial 1973

 

Graham's 20
Graham’s 20

 

Graham's 20 - Chef Sommelier, Mr. Nicolas VIALETTES
Graham’s 20 – Chef Sommelier, Mr. Nicolas VIALETTES

 

Lasserre
Lasserre

 

The Opened Roof
The Opened Roof

Having the opportunity to dine in such amazing opulence, where the service and atmosphere are of the most professional and hospitable, I keep coming back to the same conclusion – – Perfection is Possible!!!  Monsieur Molette, we thank you for an amazing evening and look forward to returning during out next visit.  As “Directeur de Salle”  your leadership and vision are to be admire, the evening was flawless.  Monsieur Nicolas VIALETTES, from one wine professional to another – – thanks for the “WOW” factor.  Your selections were perfect as they complimented the dishes so effortlessly and left no room for questioning our desired level of euphoria.  Chef Heitzler, your magic touch continues to make rhubarb one of my must have desserts and the parfait – – made its way on the “must have” list.  Chef Trouilloud – – AWESOME, just simply AWESOME!!!!  You cook it, we’ll eat it.  Thanks for delighting our palates and for welcoming us to your playground.  We await our return and look forward to another spectacular evening.

 

 

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