Restaurants & Bars 3

Un Nuit de Cerf à Paris

Gareth Williams | Feb 18, 200207:53 AM

Pardon my franglais.

This April I will be bidding farewell to my bachelor days with a Stag Night in Paris.

Before embarking on the usual mandatory debauchery (the aim of a stag night, as I understand it, being to have a night so, excessive, horrendous and humiliating that you’ll want to spend the rest of your life with someone you know wasn’t there…) I am determined to bid a rather more cultured farewell to singledom, by treating myself to fine cuisine in a fine city.

My preferences are towards cooking that is imaginative, rather than simply classical and an ambience that is relaxed, rather than formal/stuffy. A great meal is a must but ambience and service are important too - I am not looking to dine in a morgue, even if it is Louis XIV !

With these criteria, and from diligently sifting past (and recent) posts, I have focused my initial options in the direction of Guy Savoy or Pierre Gagnier.

Can any lucky soul provide me with a comparative assessment ? Or have I simply picked wrong and am missing a gem elsewhere ?

Also prepared simply to receive sympathy from those recognising how cruel life can be when it throws these sort of choices in ones path.


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