It was so good we went back.
There is nowhere else in Paris as friendly, relaxed, welcoming, creative and absolutely delicious as Le Chateaubriand.
And much of that ambience is created by this man, Laurent Cabut who runs the front of house with a deft touch and great bon homie.
Chef Inaki Aizpitarte was in the kitchen all night ...
and is probably sick to death of having his photograph taken, so he's not looking up for me.
Having returned for a second visit, we expected some of the dishes to be the same or similar to those we had ten days before. Amuse bouche No. 1 - Cheese puffs with poppy seeds. Just as good as the first time.
Amuse bouche No. 2 - Half a perfect raspberry in a little bomb with fish sauce, lime juice and coriander. Better than the similar creation with tuna that we had last time.
The night's winning dish! Amuse bouche No. 3 - Veal brains tempura. Deep-fried, piping hot, crispy and meltingly creamy, dusted with paprika salt. This was possibly the best fried item I have ever eaten in my life.
Amuse bouche No. 4 - Squid in seafood yoghurt with radish and flowers. Great textures and flavours but unfortunately my squid was gritty whereas Paul's was perfect.
Amuse bouche No.5 - Jus of fresh peas with cucumber and lovage oil plus a surprise layer of fish roe at the bottom. Yum!
Bonite de St Jean de Luz, tomate, fenouil.
Ceviche of bonito tuna from St Jean de Luz on the Atlantic coast. With fried semi-dried tomatoes, golden eschallots and crisp fried fennel frond. An unusual interpretation of the classic tuna, tomato and onion combination.
Ceviche of bonito tuna from St Jean de Luz on the Atlantic coast. With fried semi-dried tomatoes, golden eschallots and crisp fried fennel frond. An unusual interpretation of the classic tuna, tomato and onion combination.
Saint Pierre de ligne, artichaut, capres.
Shocking photograph - obviously I wasn't concentrating. Line caught John Dory with artichokes, capers and crisp fried leaves of a herb. Delicious!
Shocking photograph - obviously I wasn't concentrating. Line caught John Dory with artichokes, capers and crisp fried leaves of a herb. Delicious!
Poulette de la cour d'Armoise, asperse blanche et rhubarb.
An older aged chicken, either grown on wormwood pasture or flavoured with wormwood as a herb, I couldn't really establish which, but farmed sustainably by the old methods. With white asparagus and rhubarb.
An older aged chicken, either grown on wormwood pasture or flavoured with wormwood as a herb, I couldn't really establish which, but farmed sustainably by the old methods. With white asparagus and rhubarb.
Ou fromage du jour.
A quality selection but without a standout for me.
Armande, cerise.
Cherries, dressed in a little something, with fresh almonds. Fresh almonds are so nice.
Cherries, dressed in a little something, with fresh almonds. Fresh almonds are so nice.
Tocino de cielo.
'A Touch of Heaven' in Catalan. A glazed raw egg yolk on meringue to be eaten with the fingers in a single mouthful.
Fresh strawberries sprinkled with seeds including some musk.
Great coffee with tiny cumin foam crisps.
We made our way home from Goncourt metro station, resplendent with coloured night lights.
Another lovely evening.
No comments:
Post a Comment