Pleasure in classic French cuisine, the very best one – Le Gavroche **

My recent restaurant experience was many many weeks ago. Since my dear friend Marko Mägi is working there we used a great opportunity and visited that great historic restaurant.

Now the one who does not know about Le Gavroche, has to make few clicks on webpages and the grandiose history with famous culinary names will open and one of the kind story will be told.  This is a perfect place for a Sommelier to work, breath and experience high level of restaurant life. I’m so proud and happy for him.

Since the moment we stepped in, it all seemed like we entered into well written play. I can recall that feeling..

First all guests are welcomed and directed to the bar. Duval-Leroy Cuvee Femme 2000 was served as complimentary. All the people I met were sincerely welcoming. What is more enjoyable when you (from the hospitality) find yourself in relaxed atmosphere, not fake or pushed around. What an an amazing start it was.

We chose our menus in the bar, while we were enjoying our canapés and champagne.  After a while we were directed into -1 ground floor into (epi)centre of the restaurant.

Overall the atmosphere was dim, rich, classic and personal yet letting room for privacy. Predictable classical service standards were flawless. Oh dear lord, how I enjoyed it. My mind was resting while I didn’t have to worry about anything. Just enjoy the company and the creation of M. Roux. I’m not a snob, but that was heaven I tell you. No single mistake – not that I was looking for some or what so ever. But for me it worked like a swiss clock. I felt like my brain was taken over, and my only duty was to enjoy every mouthful. And I did it.

We went for few dishes. My choice of the dishes were:

For the starters we each had to have ‘the one and only’ Soufflé Suissesse

Following with

Duck Foie Gras pan fried, roast red onion with apple and quince, parsley condiment, duck jus with xeres vinegar

Grilled fillet of Galloway beef, boulangere potat, braised celery, wild mushrooms and red wine souce with shallots

And there was a whole different journey with wines. We had a 3 different blind tastings served and surprised by Assistant Head Sommelier Sandra.  I must say once we were very close but mostly we were fooled and tricked by utmost trickster wines ever.

Here are the wines:

With first wine each all had different opinions: Sauvignon, Ribolla, Chardonnay etc. To our surprise it was a blend of all – Vintage Tunina! Chateau Pradeaux was chosen to company our mains. This was a true  trickster one- we all could define Syrah character, but we could’t catch  the warmth of Mourvedre. Very simple and good example of that region were we all have visited but just could ‘d pin it. We were tricked and big times. We felt fooled but very happy.

The service was immaculate and elegant. Food was ridiculously delicious, mind taking and wines were amazing.

On youtube you can find many nice videos of Le Gavroche:

If your subscribed to Decanter magazine, then you probably noticed that M. Roux has started to publish recipes.

Michel Roux mushroom agnolotti

http://www.decanter.com/food/recipes/

Thank you Le Gavroche team for the great experience and thank you, Marko!

Salute!

 

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