Restaurants & Bars


challenge - 21 "Best" Dishes


Restaurants & Bars France

challenge - 21 "Best" Dishes

tomcruz | | Jan 5, 2014 08:35 AM

Back in 2002 , lizziee posted this. I would think that someone has thought about this, and probably has a list of there own, that they would convey to others,on there favorite meals. Is there? Her thoughts then.

21 "Best" Dishes
Started by lizziee , Oct 28 2002 08:18 AM
#1 lizziee
Posted 28 October 2002 - 08:18 AM
After 28 posts on 30 different restaurants, I thought it would be interesting to compile a list of
the "best" 21 dishes of the trip. This is purely subjective and personal. It is not meant to mean
anything more than those dishes that I thought were exceptional in taste, execution and the
number one criteria "Something, I would eat again in a minute."
They are presented in the order in which they were eaten i.e. they are not ranked. Also, as we ate
at some restaurants three times and were able to sample many more dishes, there will be more
dishes on the list from that particular restaurant.
1. Salpicon de rouget de roche and capres la wicchia, lard blanc colonnata, feuille de bar de linge
mi-fume, deux variete de carottes -smoked bar underneath red mullet with bacon and carrot
sauce (Gagnaire)
2. Oeuf coque a la puree de truffes - soft boiled egg topped by dark truffle mousse (Faugeron)
3. Frogs legs done beignet style on top of a parsley/garlic potato puree with garlic chips
4. Poularde de Bresse cuitre en croute de gros sel "selon Alexandre" - Bresse roasted chicken
encased in a pastry shell (Georges Blanc)
5. Boeuf Charolaise Chateau au vin Fleurie et la moelle, pommes de terre a la forezienne-
Charolais beef topped with beef marrow, red wine reduction sauce (Troisgros)
6. Canette de challans epicee et pickles d'eechalotes, pomme soufflees- Roast duckling, roasted
shallots, "puffed" potatoes (Troisgros)
7. Lentil ragout with various vegetables with a slightly smoked poached egg surrounded by black
8. La Brochette "Margaridou" - Croquette filled with lamb sweetbreads, morels and ham with
black truffle sauce (Marcon)
9. Lamb cooked in bread dough with a small casserole of potatoes and cepes (Marcon)
10. Langoustine tempura with madras curry sauce and chutney (Rochat)
11. Rabbit cutlets served with haricot verts in a garden herb vinagrette (Rochat)
12. La Mousseline de Grenouilles - Mousse of pike filled with frogs leg meat, spinach, fine herbs
in a butter cream sauce (Haeberlin)
13. Supreme of pigeon with truffles, foie gras, cabbage encased in pastry (Haeberlin)
14. Mille-feuille croquant de bricelets et d'oeuf poche sur un tartare de saumon mi-marine mi
fume aux oeufs de harengs fume- a layered dish of salmon tartar, creme fraiche, a crisp, poached
egg, herring eggs, a crisp (Haeberlin)
15. Mashed potatoes topped with black truffle slices (L'Arnsbourg)
16. Schniederspaetle et cuisses de grenouille oelees- frogs leg drummettes in a parsley, garlic
sauce (Buerehiesel)
17. Roasted wild duck with a galette of potatoes layered with giblets (Boyer)
18. La Fameuse Truffle en Croute, avec la sauce Perigueux - a black truffle topped by foie gras
encased in pastry with Perigord sauce (Boyer)
19. Filets of Rouget with cepes- crispy skin rouget with cepes duxelles mixed with a liquid
mayonnaise sauce (Pacard - L'Ambrosie)
20. Lentils with black Truffles (Guy Savoy)
21. 1/2 Lobster served in its shell with vanilla sauce and black trumpet mushrooms (Passard -

Back to top