Had a great dinner about 10 days ago at Marc Meneau's restaurant.
Generous, creative and flavourful cooking matched with outstanding service.
Entree: lobe de foie gras with haricots (fava type beans) to soak up the juices
Fish: "wild" turbot with a butter/lobster roe sauce
Lamb: lamb shoulder with "epices"
Wines: Meursault Perrieres-Clos Vougeaot Blanc-Echezeaux.
Was it expensive? Yes
Was it worth it? Absolutely
It was wonderful to be in a "non corporate" type environment, visiting with a chef who is at the top of his game-after so many past problems.