One of the oldest institutions in Paris’s Haute Cuisine fine dining scene, I locked in this restaurant to visit and after a 2nd try was finally granted my wish. After consulting friends and foodies who visit Parisfrequently, it was interesting many of them also mentioned 2 Starred Le Cinq as the place to be at. I definitely had that on my agenda as it has a sister restaurant in Caprice in Hong Kong, but after visiting the highly regarded Paris (Le Meurice ***) last trip around, and on a later trip trying out the controversial Japanese-inspired (Sur Mesure by Thierry Marx **) plus previous places before my time of taking food pics, I decided to trust my instinct and give Ledoyen a chance as I had a feeling it is old school yet also silently reinventing the Parisian dining trend! [IMG http://lh5.ggpht.com/-HkBOcyFydkk/UKyHEpseyPI/AAAAAAAAU3U/z47bKiegKSo/wlEmoticon-Inlove%25255B2%25255D.png?imgmax=800] I have got to say this meal by Chef Christian Le Squer was simply perfect from start to the end, there was a weighted balance between sensibility, classiness, execution, taste and meal planning – having tried out some of the fussiestrestaurants in Europe before here or after, I really enjoyed this French Classical style dining with a modern mentality.
Amuse Bouches of Campari and Orange Ginger Bubble, Comte Cheese Puff with Cepe Mushrooms, Bruleed Foie Gras with Raspberry Sandwich, Vegetable Roll with Poppyseed.. They look good and they tasted equally great. I especially liked the spoon of Campari with Orange Ginger bubble as it was so appetizing and I was told to eat from this order. ~ 10/10
Au Bon Beurre - The bread offerings were expectedly great, you can count on it when eating in France but forget it when you eat in HK except for places like Caprice and Petrus, or Robuchon Macau. I thought a previous butter encounter at equally 3 Starred Le Meurice was already the bomb, yet this was less cowy but more sophisticated in finish. I asked the maître d' who makes their butter here? He showed a big shock on his face and explained it’s just normal Au Bon Beurre from a local farm associated with the restaurant naturally... If I could just get such great quality produce butter at my disposal >.< Crazy good ~ 12/10
Beef Jelly Consomme and Horseradish Granite, Peas and Beef Mince - For summer, another lovely starter and quite intense.
Grosses Langoustines Bretonnes, Emulsion d’agrumes - Blanched Brittany Langoustine with Citrus of Lemon, Orange and Grapefruit, Coriander & Olive Oil Emulsion. 2nd half of Langoustine encased in a fried Kataifi pastry. With Seaweed crisp and Jelly beneath. I really liked this dish for balance and perfect execution.
Ris de Veau en Brochette de bois de Citronnelle Rissolee, Jus d’herbes - Another signature at Ledoyen, this is the best Sweetbread I have ever had in my life by far. It was covered in a Sweetbread Crumb, brochetted with 2 lemongrass stalks, and served with a herbs sauce and Broad Fava beans and Peas. Cooked perfectly just barely under well-done and for once I could actually taste the organ too. And this was huge! This was only half portion and it was fist sized already. Didn’t know Sweetbread organ can be presented so huge lol!
Mignardises - I find that in Europe Mignardises are not confused with Petits Fours, which come after the meal with coffee. This was served on an edible Meringue plate.
Campari Dill and Basil Croustillant, Citrus Sorbet, Grapefruit marinated in Honey & Lemon Juice, Confit Pink Grapefruit - I will be lying if I said this wasn’t once again a foodgasm level dessert. This was just so right..