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.

16 comments:

  1. I'm a total sucker for food presented in an interesting fashion, so I love the egg & toast! Even the foie gras (which I never eat)looks beautiful.

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    1. hi, Sulky, seems eggs as starters or pre-starters are all over the place. Of course, the looks aren't what really may patters, otherwise we'd be eating penguins and mice and other artsy creations.

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  2. Jealous, jealous, jealous! Hope himself is enjoying himself - he deserves it!

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  3. Oh WFF-The food sounds so good, and so prettily presented! I love that you were "reeling", after stuffing myself so I would need to be "wheeled". So happy you and himself are living it up, major improvement over hospital(bullion and vending machine crackers) fare. Keep the scrumptious pics a comin'. My mom just brought over some homemade bread for my birthday, so I am content.

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    1. Favourite foods a best and loved birthday treat, enjoy your slice(s) and day David.

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    2. Hi, David, one of these days I'm going to be able to do a whole post about the different kinds of bread, but usually I'm too busy stuffing my face with the bread to do anything other than moan. Happily. I'm told to expect to see a lot of house-made butter, too.

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  4. PLATE THAT Mouth watering here WFF! And had to show the Brit DH that miniature toast rack. Both you and WMM had me dying to lick my monitor today. Glad your dinner table outfit was a success too. Feast on! With David on Himself's welcome menu alteration. Trust he's enjoying every non jello, Campbell's, sodium free, in a plastic cup forkful...

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    1. This comment has been removed by the author.

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    2. Hi, GetFresh, I'm glad I was polite and didn't call it "#¥%&! toast cooler," which is what I usually say, since I like hot toast!

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  5. I had dinner there, went upstairs and threw up due to sunstroke!

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  6. Hi, Tabs, sunshine and real food, obviously a case of the bends!

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  7. House made butter? Yum. What an exquisite meal. I haven't heard of the French using chocolate in a sauce, usually meant to darken and provide a mysterious flavor; I assume it was not spicy like a mole sauce.

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  8. Hi, Lane, the chocolate turns up to add richness and mystery to the gravy on birds, one of our favorite places in Paris sometimes does it with duck. This particular time, there was also a touch of "Christmas cookie" piquancy. Not as overtly sweet-sour as duck with orange sauce or raspberry sauce, but smooth and lovely.

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  9. Fred, can you take me with you to dinner? I had cereal for dinner.

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