Friday, October 08, 2004
Friday in Paris was a combination of work and some play. The work was business meetings. The play was lunch and dinner.
For lunch I went to the newest of new. Le Chiberta, Guy Savoy's newest Parisian dining outlet. Having been impressed with his other spots here and at the assistance of Sylvain Fadat I went to lunch and walked away more than impressed. The service was basically flawless. The cooking and presentation was dead on, and the imaginative way the wine was presented was refreshing. Oh yes, the wines were exquisite and fairly priced.
At La Chiberta I met Franck Savoy, son of Guy. Franck will be operating the Ceasers Palace property that is set to open next August. Winepals in San Diego knew this because friend and 808 chef Jean-Marie Josselin has been flying around the USA with Guy whenever Ceasers Palace would send their jet for the superstar chef to keep him company on the extended trip to Sin City. Nothing like friends competing for the dollar in Vegas.
The meal begins with an amuse that spreads on wafers and a glass of 2002 Moulin De Gassac blanc that was a very nice starter with nice balance and flavors of golden delicious apples and pear. This was then followed by old fashioned cream vegitable soup with truffles and mushroom trumpet style.
2002 La Poussie Sancerre
A wonderful win in half bottle that is so fresh and lively it makes me wonder about many of the Sancerres we see in the USA. Are we getting remnant wines. Here the lemon, pineapple, grapefruit is full throttle. It has that crisp acidity that one wants in a Sauvignon Blanc. Its almost eye opening in concentration and flavor. The wine is so good I could order this every day and drink it like its water.
My menu is not on the menu. Franck Savoy and his partner/manager, Jean Paul have decided I cannot be allowed to order and they want to decide what is best today. Who am I to argue? Scallops, perfectly cooked in an orange sauce with Carrots. The orange sauce and the Sancerre means the pairing is a perfect match.
The Rouget "Barbie" with a mousilline of artichokes and cilantro are scrumptious.
Lamb chops over trumpette mushrooms and spinach is typical Savoy. The lamb chops are so easy to bite into. Moist, tasty. Perfect.
2000 Armand Rousseau Gevry Chambertin 1er Cru Les Cazetiers Red Burgundy
This wine is a perfect afternoon lunch Pinot Noir. Not too heavy, but with the flavor that can stand up to the baby lamb chops and mushrooms.
Two desserts. What decadence.
For dinner I popped into Maceo for two plates. A steak salad and a juicy filet. Without question Maceo is easily on par with Savoy's new place in food quality, service and offers an even better wine list. The presentation, without pretension was just what I needed. I dropped into Willi's for a fast look-see, but the place was packed, as was Juveniles so being full and tired, I retired to my hotel for six hours of sleep and today.
For lunch I went to the newest of new. Le Chiberta, Guy Savoy's newest Parisian dining outlet. Having been impressed with his other spots here and at the assistance of Sylvain Fadat I went to lunch and walked away more than impressed. The service was basically flawless. The cooking and presentation was dead on, and the imaginative way the wine was presented was refreshing. Oh yes, the wines were exquisite and fairly priced.
At La Chiberta I met Franck Savoy, son of Guy. Franck will be operating the Ceasers Palace property that is set to open next August. Winepals in San Diego knew this because friend and 808 chef Jean-Marie Josselin has been flying around the USA with Guy whenever Ceasers Palace would send their jet for the superstar chef to keep him company on the extended trip to Sin City. Nothing like friends competing for the dollar in Vegas.
The meal begins with an amuse that spreads on wafers and a glass of 2002 Moulin De Gassac blanc that was a very nice starter with nice balance and flavors of golden delicious apples and pear. This was then followed by old fashioned cream vegitable soup with truffles and mushroom trumpet style.
2002 La Poussie Sancerre
A wonderful win in half bottle that is so fresh and lively it makes me wonder about many of the Sancerres we see in the USA. Are we getting remnant wines. Here the lemon, pineapple, grapefruit is full throttle. It has that crisp acidity that one wants in a Sauvignon Blanc. Its almost eye opening in concentration and flavor. The wine is so good I could order this every day and drink it like its water.
My menu is not on the menu. Franck Savoy and his partner/manager, Jean Paul have decided I cannot be allowed to order and they want to decide what is best today. Who am I to argue? Scallops, perfectly cooked in an orange sauce with Carrots. The orange sauce and the Sancerre means the pairing is a perfect match.
The Rouget "Barbie" with a mousilline of artichokes and cilantro are scrumptious.
Lamb chops over trumpette mushrooms and spinach is typical Savoy. The lamb chops are so easy to bite into. Moist, tasty. Perfect.
2000 Armand Rousseau Gevry Chambertin 1er Cru Les Cazetiers Red Burgundy
This wine is a perfect afternoon lunch Pinot Noir. Not too heavy, but with the flavor that can stand up to the baby lamb chops and mushrooms.
Two desserts. What decadence.
For dinner I popped into Maceo for two plates. A steak salad and a juicy filet. Without question Maceo is easily on par with Savoy's new place in food quality, service and offers an even better wine list. The presentation, without pretension was just what I needed. I dropped into Willi's for a fast look-see, but the place was packed, as was Juveniles so being full and tired, I retired to my hotel for six hours of sleep and today.
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