L’Oiseau Blanc – Lunch

No comments
L'Oiseau Blanc
L’Oiseau Blanc

Ahhhh…..back at L’Oiseau Blanc and without missing a beat, Rodolphe greeted us in his normal flawless and very distinguished manner bearing gifts of liquid pleasure.  First “Bubbly” and then a very delicious white from Anjou that was a perfect match for what was to come.  When Chef Sidney agreed to prepare “Cuisses de Grenouille” I was blown away by his kind gesture and totally up for his take on this classic dish.  His willingness to prepare this dish spoke volumes as it was truly out of sheer love of cooking that he did so.    Here’s to  another amazing meal at L’Oiseau Blanc, one Chef Sidney prepared especially for us.

 

Monsieur Rodolphe
Monsieur Rodolphe

 

Monsieur Rodolphe
Monsieur Rodolphe

 

Chef Sidney
Chef Sidney

 

L'Oiseau Blanc
L’Oiseau Blanc

 

2011 Blanc Ivoire - Château Soucherie, Anjou
2011 Blanc Ivoire – Château Soucherie, Anjou

 

Peas - - bean, “noir de Bigorre” ham, egg yolk with mint, chicken broth mixed with parmesan
Peas – – bean, “noir de Bigorre” ham, egg yolk with mint, chicken broth mixed with parmesan

 

“Cuisses de Grenouille” (Frog Legs – marmalade of leeks and nettle)
“Cuisses de Grenouille” (Frog Legs – marmalade of leeks and nettle)

 

Chef Sidney
Chef Sidney

 

“Dolce Vita” (soft chocolate biscuit, light lime cream and lemon thyme sauce.)
“Dolce Vita” (soft chocolate biscuit, light lime cream and lemon thyme sauce.)

 

Monsieur Sylvian
Monsieur Sylvian

This was one of my favorite experiences in Paris. Chef Sidney, the “Cuisses de Grenouille” were AMAZING!!!!! We are so glad we had the opportunity to meet you, Rodolphe and Sylvain.  The entire team made our time so worthwhile, and we are so looking forward to retuning – – which we did in 24 hours.

 

Le Menu
Le Menu

Return to: “Current Posting”