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2009-05-20
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2009-05-18 legendary three michellin star cuisine at amber, by restaurant le pavillon ledoyen paris, france, May 18-20, 2009 Imagine my curiosity when I learned that Ledoyen had been in existence in Paris since 1792. The young and talent 3-star chef, Christian Le Squer, joined Ledoyen in 2002 and turned this 2-star restaurant into 3-star in 4 years time. He is well known to be hard working and demanding of gourmet down to minute details. How could we miss this creative, avant-grade and most imp
legendary three michellin star cuisine at amber, by restaurant le pavillon ledoyen paris, france, May 18-20, 2009
Imagine my curiosity when I learned that Ledoyen had been in existence in Paris since 1792. The young and talent 3-star chef, Christian Le Squer, joined Ledoyen in 2002 and turned this 2-star restaurant into 3-star in 4 years time. He is well known to be hard working and demanding of gourmet down to minute details. How could we miss this creative, avant-grade and most importantly, delicious, dinning occasion!
.....Dinner starts ........
First come with bread, butter/olive oil as usual. I like the one with olive in circular holes. It was soft and tasteful; especially when they were served warm.
10 course menu.......
foie gras from "landes" with passion fruit & coffee (a wonderful combination)
A rectangular 2 layers presentation dish with jelly of passion fruit on top of the foie gras.
When it entered my mouth, it first came with a strong passion fruit favor seem overtaken taste of foie gras. But surprisingly, favor of foie gras stayed after taste. I could not taste any coffee. I think it probably referred to the thin biscuit on the side.
This wonderful combination serves well as an appetizer since the fresh and sour taste of passion fruit makes you feel no sense of greasy at all.
Sliced scallops with lemon yoghurt & sea foams(my favorite seafood)
A beautiful presentation with a pink foam ball in the middle and surrounded by slice of scallops on top of yoghurt.
A pink color foam is surrounded by scallop medallions cooked so lightly they almost seemed raw. The lemon yoghurt added a light acidity to the foam. The scallop has a chewy and soft texture, tastes sweet and fresh.
Another excellent appetizer offers you more room for coming dishes.
Favors from the land & the river
A black and red rectangular dish made of eel and beets: a perfert match of land & river
Taste good. I guess this serves as a break between appertizer & main course.
Brittany blue lobster with virtual bread crust (most innovative)
A very innovative dish with multiple layers of materials. Blue lobster and foie gras were hidden under a virtual bread crust with a circle spot of green basil lava in the middle. Black mushroom consumme was added on before serve.
It was a bowl of black color soup with green color lava flowing making the dish into 2 colors contrast; a bit awful looking!! We couldn't tell blue lobster and foie gras were hidden at the bottom until we were told. We were recommended to mix everything together as that was the way to enjoy the dish.
This ends up to be a dish with multiple layers of strong favor. It was delicious but a bit heavy and salty. We felt like it was time for some wine to clear up our mouth but did not do so).
Wild turbot with ratte potato and black winter truffle emulsion
A rectangular filet of turbot (cut in thick piece) lightly braised and covered with stripes of black truffles with crushed rattes potatoes at the bottom.
I learned that this is one of the signature dish of Ledoyen. The Turbot is perfectly cooked & taste fine. But I did not found this dish very impressive.
Fresh morels, cooked ham & spaghetti
It is an artwork that the pastas were cut very precisely at the same size and aligned to form a perfect parallelepiped on which rested some morels and ham dices.
It surprised us as we were expecting a traditional plate of spaghetti in tomato sauce style. It came in a standing spaghetti form of castle wall surrounding some morel and ham in the middle. The truffle oil inside had a very strong favor making this dish taste so great.
Breese pigeon; raw & cooked with seasame seeds
Normal presentation as a meat dish
The pigeon has been slow cooked in a vacuum bag for hours. It was so juicy and tender which is well matched with seasame seeds sauce.
French farmer cheese matured by bernard anthony
2 pieces of slice cheese and 2 pieces of soft bread served in separate plates.
I loved to enjoy the cheese this way: to put a small chunk of cheese into the mouth, before completely swallowed, took a small piece of sweet bread right after. The salty taste of cheese was well balanced by the sweet taste immediately after. It tasted so differently when they were eaten together at the same time. And definitely another story if I have cheese and sweet bread separately. I was so glad that I found this secret.
Crispy grapefruit with lime(most beautiful)
I would consider this a piece of artwork collection rather than a dish. It was so creative and fine looking. This dessert was combined by multiple layers of grapefruit. It started with grapefruit skin at the bottom, covered by a layer of raw grapefruit marinated in lime, next came with a basil syrup crust, then grapefruit sorbert, raw grapefruit again and a covering of green basil syrup crust. The surrounding is garnished with vivid yellow lemon and green basil dots. It is a good piece of edible art.
This dessert highlights both sweetness and bitterness of grapefruit and never imagine they co-exist so well. Amazing & Fantastic!!
Caramel ice cream with smoked milk
A 3 layers dessert with smoked milk at the top, tasteless ice cream in the middle and caramel at the bottom.
We got to cut it and mix together as it relies on the sticky caramel to add sweet flavour to the ice cream. It was a kind of messy as the caramel was really sticky. Interesting!
At last, we order pepper mint tea to facilitate digestion. The plate of petits looked very nice, too.
This was certainly a satifying meal. We like it the most as compare to Pierre's 5 Senses (Feb, 2009) and Alain Passcard's visit (2008)
Service was also flawless. Christian le squer came over to each desk to have a short chat with you, together with a translator. He tried to talk with all guests although he does not know the language. As usual, we got him to sign on the menu and had picture with him.
Although expensive, $1888+10% per head excluding wine, it worth to spend a long evenings there. (slightly more than 4 hours). We would be le squer's repeat customers.
张贴
