a well-deserved dinner: first evening at Ch. St Martin
Did I mention that the dressy restaurant at our hotel has two Michelin stars? Dressy outside of Paris means tidy and wearing something nice, but the thighs and chest bits are on the plate with truffles or wild mushrooms, rarely seated at the table. We used to joke that in most of France, "formal" means a leather jacket and pressed pants. I wore my jacket over a sleeveless wool LBD, and was very comfortable indeed.
The silver egg is indeed an egg, and it holds fluffy scrambled eggs, topped with caviar. To the front is the world's tiniest toast rack, holding the toast that is always served with scrambled eggs. And yes, champagne.
Then foie gras, in the style of a crème brûlée, that is with a crunchy crust, sweetened with local honey. The green business is a thin layer of tart Granny Smith sorbet.
The fish course: turbot with a light beurre blanc, on steamed romaine leaves.
Best.pigeon.ever. The white stuff under the pigeon is "spaghetti" made from celery root, those are specks of truffles. There is dark chocolate in the sauce.
Himself had sweetbreads, didn't wait for them to pose for a picture!
Himself had some lovely but not very photogenic cheese. We skipped dessert, except for the little cookies and candies that come with the coffee, and reeled back to our room.