We had a wonderful 4 days in Paris (after 3 days in Amsterdam and 2 days in Brussels). The food was great. Below is a brief report:
Table 28 -- we went there during the first week of operation. And, as others have reported, we had the honor of having Daniel Rose cook for us. He is most charming and the food was delicious. We started with a bib lettuce salad with pickled chanterelles, thin slices of raw black pig, string beans and pomegranate seeds with a light but perfect cider vinegar dressing. The the famous roasted belle rouge chicken (along with roasted carrots, turnips and apple) with potato gratin cooked in goose fat. Finally, fabulous pear cake with pear compote and chocolate nibs. This was a great experience, especially having Daniel as our host.
Frenchie -- this time lots of Americans. Food was fabulous. Good bread and butter. We started with the smoked trout (smoked a la minute). Then, perfectly cooked duck breast with beets and raspberries. Finally, a fabulous passion fruit tart with a passion fruit caramel sauce.
Passage 53 -- spectacular. We sat in the private space upstairs and had the most amazing ten course menu. Great bread and Bordier butter as well. The service was fantastic and every bite was perfection. The cooking technique was flawless. Not one off note.
Breizh Cafe -- for our last night we wanted something simple and this was perfect. Great ham, cheese, artichoke and "mirror" egg crepes followed by crepes with pear compote, vanilla ice cream and salted butter caramel sauce. The selection of cider is impressive.
Bread and Pastries:
Our hotel was a block from Gerard Mulot so we had croissants and a baguette every morning from here (along with Echrire butter and Christian Ferber jams that we bought at Bon Marche). Delicious every time.
We also had a chausson au pomme and a raspberry feuillete from Des Gateaux et du Pain, both of which were buttery, crispy and delicious.
Also, tarts from Pain du Sucre -- citron one time and another time a tart with perfect vanilla pastry cream with half a caramelized poached apple on top. That was probably the best pastry I have ever eaten.
Finally, we had a vanilla mille feuille from Jacques Genin and a chocolate eclair. Both we good but maybe not the best I ever had.
I had vanilla ice cream from Bertillion, Martine Lambert and Grom. Grom was the lightest and the cleanest tasting of all three. Martine Lambert was the richest with the Normandy milk clearly providing a round flavor and Bertillion was somewhere between the two. All three were perfect in texture and taste. With Bertillion, in my experience, getting from the source makes a huge difference. The freshness is evident.
We went to several cafes for pre-dinner drinks, but the most notable and delicious was The Experimental Cocktail Club. Great atmosphere. No other Americans. Perfectly mixed drinks.