While Joan and I seldom frequent three-star restaurants in Paris, we recently joined friends for lunch at Le Cinq, in the Hotel George V. It was truly spectacular, and a screaming bargain (really!) at 145 euros (about $160), tax and service included, for the four-course prix fixe (you can have six if you choose both of the either/or offerings).
The "basic" four courses that I had were:
perfect scallops in a dazzling presentation . . .
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf41GGYbMJscQxvMhu1Yc9UiTDA7upzZr6jRY7zTZj9M5YUkj4hBkaGchEqllM1sy69Ejw4LSD8fiKxEspRXkSVMzwZ43RsDyu2hXfl9XRkZGN2oXqq-vWP6xMqqZO4ljNSskvsbBdhkA/s400/Le+Cinq+-+3.jpg) |
Scallops |
. . . caramelized onions, bursting with an amazing onion sauce shot into the middle of the pearl onions as well as the exterior sauce . . .
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmT18JRY_DHYfaDKZRwXdHzFQGNjDLGLFpF_DHIcBT-rYEtcRKxDk_xKUK9f-BFtiOk41hjdJuqosoxBbcvbaIZswdo7610WGQavHKJutb2rmGn8gpSfAEqe1AKNXT-4b4QH-sOn-TSfM/s400/Le+Cinq+-+4.jpg) |
Caramelized onions with sauces inside and out |
. . . perfectly cooked venison with broccoli, rich wine sauce and a dollop of something creamy, and . . .
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTV6dlkinp-VZrv9oNygtC-spYFIVSbDRIu2oFeTB1M4B2GVubwu1WX-fsRGKtyCaIiXLxfdue9lEPEffsHFYs1m3xjYUO2i5CGnY3K5UIlHrQfZm1JG2TC0hCs3_k2pNd2VycSYlE1JY/s400/Le+Cinq+-+5.jpg) |
Noisette de chevreuil (venison) |
. . . caramel dessert with perfect
tuiles, candied fruit and shaved chocolate.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpznaY1Jlow8qw3xenne7achBl1mMNIkoI7nkCx1c2mBUal7RCRCY1C9v56ys5amXH2Z4COKBofFqcK6KnkO7HyRjlc_1Z-WZr0J0LE3gtZTZp9kI5A4oThKbme9Mqt4pBl9AdOAHAGYo/s400/Le+Cinq+-+9.jpg) |
Caramel dessert |
All were really terrific or better; the onion dish was an extraordinary experience.
The chocolate dessert that I didn't choose was pretty great, too.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQO2FgY_-DwicrdQ3vAXcIEzFYwcQIgVRHblhfgIjct8y8rG387Fid2fSWRBpbfQa_m07xSLo-a8wjtmOPcVmTp_4bI1hKI-J9V9J3uAS0xrU3zSXBO1tePeUApYhJcEJNi5qMpnaiXQY/s400/Le+Cinq+-+10.jpg) |
Chocolate dessert |
But the four courses are supplemented by amuse bouches, pre-amuse bouches, sorbet, pre-dessert and numerous post-desserts, all of which took us more than three hours to consume. Here are just a few:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghzc3polTCAF_RFsf2Oyu2f6cGWbBpEcOhItFjTkzNRteYptBaa3_CEIYt1ZtBkZAq8gL1uYGqlhUdwrlya4ZBVW_emsMFFLvpmdPJ-9VSlxAWf4GA0FtVincoEUbYuvlX9dYC9J_3sgg/s400/Le+Cinq+-+2.jpg) |
Mussels with aioli and a tuile of unidentifed vegetable |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoScH3ZDZpk9Zkc-GllrFUzvjGOzL3SBGuqWv-c-O13eSLIiFtHmrd3-6aUBo1mzofGsXMhn9_pcY-RyKhasp89FEcL2hyphenhyphenZjwoxoawXzbHflC69Sj3-TEfegwNGt0kI81zxpdyLBCADfE/s400/Le+Cinq+-+8.jpg) |
A series of one-bite flavor bombs |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYfvMyaDWunr3bWSgBPrLcPFAiFAEZG2_MJXATitkqnlb1hm0zGFs3lViHZ7slzLK9ZzXch3MxkZWkzVncQLrXrBZhcOn3FkL_c761I6hdiLPm5IH5hxo2L8earoGjW-45OEhqafaR78k/s400/Le+Cinq+-+7.jpg) |
Sorbet in a robe of milk skin |
And all of this in a grand and beautiful room with impeccable service, formal but not snooty and perfectly anticipating one's every need (well, desire).
Bobby Jay
1 comment:
What a wonderful experience! Susan
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