Le Chateaubriand, Paris, 12/6/14

exterior
exterior

A hot place in Paris right now with two seatings. You can get a reservation for the first and if not you wait at the bar down a couple doors. We were the early time so it started out very nice and relaxed but soon fell into chaos as the waitstaff were overwhelmed and service really suffered. Everyone eats the same tasting menu, which includes multiple amuse bouche, but substitutions are offered for dietary restrictions.

interior
interior
kitchen
kitchen

They offer wine pairing which we chose and that was a mistake. The restaurant prides itself in using unusual combinations so we were unsure of what wine to chose and thus pairings seemed like a good idea but as the crowd peaked the wine did not arrive with the food and pours were skimpy. Unfortunately for all the hype the meal does not have many standouts in my memory. The gougeres were delicious, but how bad could butter, cheese and pastry be? The fried shrimp with the raspberry dust was fun and certainly caused a disconnect between your mouth and eye. The meal got blander from there. The dessert, which our goofy neighbor insisted we must have, was good but not incredible. To me this is a one-shot place – I’m glad I went and experienced with they are doing but I think they are trying to do more than they are capable of doing well enough to merit the ratings they achieve.

gougeres
gougeres
amuse bouche
amuse bouche
amuse bouche, fried shrimp with powdered raspberry
amuse bouche, fried shrimp with powdered raspberry
bread basket
bread basket
amuse bouche with uni
amuse bouche with uni
amuse bouche
amuse bouche
small St. Jean de Luz squid, turnip and pomelo
small St. Jean de Luz squid, turnip and pomelo
same squid and turnip with orange
same squid and turnip with orange
Cod, potoato and browned butter
Cod, potoato and browned butter
Beef, marrow and spinach
Beef, marrow and spinach
Quince, alomonds and Jerusalem artichokes
Quince, alomonds and Jerusalem artichokes
“Tocino de cielo” - a deconstructed Spanish flan with sous-vide egg on top
“Tocino de cielo” – a deconstructed Spanish flan with sous-vide egg on top
orange
orange

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s