"The writer carries his name very well. Already, let's start with the frame, which remains one of the most beautiful in Paris. Then, after taking full eyes from the gildings of the hall, we arrived in this setting precisely within the hotel. The first element that denotes is the humanity of service. But we will come back to this point later. We chose to start a marvelous champagne in a glass all the original. Nevertheless, it's up to you to discover it... Then comes the time I expected, the map, what to say, the bible of the wines proposed. Nearly 2300 references if I counted well. It is at this moment that an indispensable actor of the evening, Mr Xavier Thuizat. He was able to advise me a beautiful Gevrey with perfect balance and especially a huge finesse. I wouldn't have recognized a Gevrey in the blind so he was done. We chose the menu in 7 sequences, and stop on a dish that was the best of the evening. Artichoke pie. What quality at the level of paste and texture in the mouth. Grandiosis; Follows a foie gras, good, but a little too accompanied in my sense by citrus. Red, classic and effective. But bravo for the sauce and especially the cabbage that accompanies. Probably the best cabbage I've had for a long time. There comes the moment, where you feel the symbiosis between the sommelier and the kitchen. The agreement between deer and wine is just grand. Good for the daring! The accompaniment with the lard of Collonata was just sublime. Follow Menton's first lemon dessert. Again, once what work on the snow white of this dessert. He was able to bring a structure in a very high level dessert. For proof, my fiancée enjoyed dessert while usually she doesn't like lemon. Unfortunately, the second dessert was perhaps the disappointment of the evening. Indeed, raw milk ice appeared to break the structure of dessert. We would have preferred a fully chocolate dessert. In short, a very large restaurant, in my sense, under the Michelin notes, can be frile compared to the concept of choosing wine first. Just read the criticism of Gault to realize it.... But what experience for lovers of French gastronomy. Especially and I insist on it, the service is just exceptional. A huge rigor, precision but above all human CHALEUR. It is very pleasant to have a human service and not cold as can be some starred restaurants on Paris. It's a model of the genre and anyone wishing to do a room job should go to a writing internship. Thanks for this delicious Friday moment, joyous Christmas parties to the whole team. Soon Baptiste SAFFRE The first dessert was just as bluffing. The sorbet"
