Located inside one of the most opulent palace hotels in Paris, Le Cinq has always been a popular restaurant especially among wealthy foreign businessmen and tourists staying inside the Four Seasons hotel. Despite its popularity, even during Philippe Legendre's period as the executive chef and his replacements after, Le Cinq never received the "respect" at the level of Pierre Gagnaire or Guy Savoy. It has always been the ambition of the hotel's owner to have its flagship restaurant to be the city's best with 3-star Michelin (and 5-toque of Gault-Millau). Things changed for the better when Christian Le Squer left Ledoyen and almost immediately recruited by the hotel to lead Le Cinq. He 'only' had to focus his role as the head chef of the V restaurant. About 2 yeas later, all of the dreams above were attained. Given Chef Le Squer's tremendous talent and vast experiences, the achievements were kind of expected. He probably had 30-40 people in his kitchen at his disposal. This actually was my 2nd meal at Le Cinq and was even better than the 1st dinner (Le Cinq Spring 2017). It was remarkable as Christian was not around on that evening and the kitchen was entrusted to Romain Mauduit, chef de cuisine who has been working under Le Squer since 2006. Yet, I did not notice any drop in (food) quality.
The meal took place on a Sunday night when I just arrived in Paris earlier in the evening. After having check-in to the hotel and done a few errands, I reached FS George V hotel nearly 9 o'clock and certainly was the last guest showing up at the restaurant. Given its reputation and top service, the staffs encouraged me to relax, settle down and not too worry about the time. They said I could still order an Epicurean escape (8-course menu) if I wanted to but I declined the kind offer since I did not want to stay until after midnight. Additionally, most of the dishes I loved to try were not available in that current Winter tasting menu. My dinner started with some snacks such as warm & pleasant comte and black truffle 'millefeuille', truffle ball with egg yolk as well as pear with fennel. The amuse-bouche was poached egg with spinach and bechamel sauce, tasted like a healthy food but nothing too special. My order of a la carte dishes of the night were the following,
Concentré iodé ; extrait de Litchi / Saint Jacques à cru ; tarama givré d’oursins (Iodized flavors of slightly marinated Scallops with lychee and frosted Sea urchins) - Before my 1st official dish arrived, the maitre d' kindly gave this complimentary dish. I often saw this 'cold appetizzer' on the menu. Chilled and tasty scallops with tropical & sweet lychee 'sauce' as well as briny & rather creamy uni. Refreshing and very pleasant ... there were a few crunchy items for the texture contrast. Summer might be a more ideal time to enjoy this dish, but of course I gladly finish these seafood.
Grillade de Noix de Saint-Jacques a l'eau de parmesan / ecorces de racines (Grilled Scallops scented with Parmesan and root vegetables) - 2 remarkably plump and juicy scallops with their inherent sweet flavors were perfectly cooked. The scallops were served with crispy roasted wood of salsify while the tasty sauce containing olive tapenade. The addition of earthy black truffles elevated the already delicious dish to even higher level. Brittany seafood has always been the specialty of Christian Le Squer ...
Accompanied by wine: 2015 Saint-Aubin 1er cru, forgot the domaine (liquorice nose, elegant palate, little oak note .. young wine but already good to drink)
Pièce de Turbot contise à la Truffe macération de cresson / nashi (Grilled fillet of Turbot and Black truffle with watercress and Japanese pear) - The Turbot was actually cooked a la plancha. The quality was superb and it's fatty ... the fish white flesh was tender and flavorful. The smoked mustard and pear generated some interesting contrast. In the Winter, the earthy black truffle certainly improved the aroma of the dish. Simpler than Le Squer's classic turbot with ratte potatoes, but they're equally fantastic - the dinner was so far so (very) good.
Truffe Noire en gros Morceaux en feuilleté brioche (Black Truffle in puff pastry brioche) - The fragrant and buttery brioche was relatively thin. It's prepared flawlessly to wrap the thick & cooked aromatic black truffle as well as delicate 'steamed' foie gras. The Perigord truffle sauce added luxury feeling and extra flavors without being overwhelming. It's outstanding; it's delicious; it's remarkable. Even after having consumed Scallop and Turbot dishes earlier, I managed to clean this up without any difficulties - consistent explosion of flavors from start to finish!
This brioche was the closest to the perfection of Pacaud's truffle puff pastry ... after having missed it during Christian's days at Ledoyen, eventually I got to savor it at Four seasons. Thankful that he decided to still serve this superb dish at Le Cinq.
Salade d'Hiver truffee (Winter truffle salad) - It was the side dish for the above brioche. The salad was simple, having some vegetables with slightly acidic vinaigrette dressing but ... the truffles were amazing! A mountain of black truffles - never did I served these much shaved truffles - of course, I did not complain. Each byte (almost) guaranteed to have some taste of these black diamonds. Compared to the puff pastry, the truffle here was not as intense. The greens balanced the 'garlicky' mushrooms; it could act as a dish on its own.
Accompanied by wine: 2015 Le Vieux Donjon Châteauneuf-du-Pape (medium body and acidity, rich and fruity, cherries aroma, kinda dry; CNDP often paired well with any black truffle dish)
Before the dessert, the kitchen prepared a palate cleanser consisted of verbena, fresh & not so-sweet ice cream, bitter grapefruit, somewhat sour green apple, milk cream and pop corn.
Baies rouges a la pulpe de vegetal rafraichie, chessecake meringue (Refreshed Berries with cheesecake meringue and fresh herbs) - Light cheesecake with parsley powder on top and fresh cream. For a dessert, this one had minimal sweetness with the berries generated most of the flavors. It's interesting but slightly underwhelming - the risk of trying a new sweet rather than ordering one of Le Squer's classics.
Accompanied by wine: Calvados Pays d'Auge (might be by Boulard; quite smooth with rather long finish, subtle caramel & mint, some apple and honey flavors).
The dinner concluded with some petit four, chocolate trolley and kouign-amann (Breton traditional pastry) with caramelized almonds. It was my first meal during this trip to Paris and it was fabulous. When Christian Le Squer left Ledoyen, at first I thought that his superb cooking would be just a distant memory. I was glad that I was mistaken and I could once again savor his flavorful dishes executed at such high level - near perfection. The wine selection did not disappoint. Since I just reached Paris, I just wanted to drink moderately and the (assistant) sommelier's picks were generally spot on.
The dining room at Le Cinq has always been grandiose. Some of the most striking features were lofty ceiling, extravagant oil paintings / tapestries and of course, the stunning flower displays by Jeff Leatham. Furthermore, there were thick carpets, palm trees, and lavish chandeliers. The dining room, in which many tables faced the hotel's big and often decorated terrace, was dominated by gold color tone. In short, the magnificent decor was very French / Parisian. The level of service was not inferior to its interiors. Staffs performed the right balance of being professional and convivial. Many have been around for several years and were empowered by the hotel to always please the guests. Under the leadership of Christian Le Squer, not few French diners would flock and enjoy the chef's haute cuisine creations. I noticed a couple of big tables occupied by local guests: the first one was a table of 6 young Parisian and the second one was a group of more than a dozen of French middle aged people filled in the farthest end of the dining room, hidden behind several huge vases and their bright flowers (the private room, perhaps?).
This Winter foodie trip was nothing short of amazing. I was blessed
with five meals in Paris performing at the "absolute" 3-star level and
it was one of them. With both Le Cinq and Epicure operating for both lunch and dinner on
Sunday, people should not worry of not having an option to enjoy top French
cooking. Unless something dramatically changed, Le Cinq is in very good hands for the next 1-2 decades. Readers could find the pictures of this meal here Le Cinq Jan '19
Food (and Wine): 97 pts
Service (and Ambiance): 95 pts
Overall: 96.5/100
Showing posts with label christian le squer. Show all posts
Showing posts with label christian le squer. Show all posts
Monday, August 12, 2019
Tuesday, May 18, 2010
Pavillon Ledoyen Christian Le Squer
While it is true that I’ve been to more than 30 3-star Michelin establishments in the past 3-4 years, there are only five or fewer of these restaurants that I visited more than once on separate trips and Pavillon Ledoyen, tucked away in the quiet gardens flanking the Champs-Elysees and dwarfed by the Petit Palais, is one of them. If I may add, the true three star places serving exceptional cuisine are not only worth a special journey for the first time, but also worth a unique trip to return to. Ledoyen, built in 1792 and named after its founder Doyen, is one of Parisian’s oldest restaurants. Although this place is historically rich, it was not until the arrival of a genius Breton chef – Christian Le Squer – that Ledoyen enjoys its status as one of France’s temple of haute cuisines; to be more precise, 2002 was the year when Chef Le Squer was awarded Michelin’s highest accolade putting him equal to the other Parisian legends such as Alain Passard, Bernard Pacaud etc.
Feb ’10 marked my second visit to Ledoyen (previously was in Jun ‘07) and Paris was still in the deep winter: a little snow accompanied by strong wind chill – my first winter in the last 2-3 years. As far as Ledoyen’s dining room and décor are concerned, nothing much has changed – everything is still as beautiful and grandeur as it was three years ago. As I stepped into the main entrance, one could not hide the feeling of entering Napoleon’s opulent mansion; in addition to the gracious hosts, Christian Le Squer was standing to greet the guests as well. Then, I was escorted to the long and formal salon at the second floor via grand staircase. In contrast to the noisy traffic and cold wind outside, the dining room was warm and cozy as I was seated on a solid mahogany armchair. The historical monument style room still has its contemporary décor intact: the floor to ceiling windows are decorated with carnelian curtains and beige blinds, the large dining table in discreet distance is double-covered with white damask over burgundy cloth, and the little handbag stools are always there.
Sitting down in a homey and romantic salon, zipping a glass of champagne and browsing Ledoyen’s extensive menu containing many mouth watering dishes, to me that’s the ultimate experience of French gastronomy and nothing beats that feeling/moment. Although it is not as grand as Le Meurice’s or ADPA’s, somehow I feel more comfortable and enjoy Ledoyen’s nostalgic dining room better. I opened my meal with similar hors d'œuvre as last time such as foie gras macaron and bourbon jelly; I sampled cereal brioche and classical baguette only this time (skipping the speck roll and squid ink bread). After that, comes an amuse-bouche: warm and fresh whelk served with light mayonnaise and jelly olive oil – a good start. After savoring Chef Le Squer’s classical dishes before, this time I decided to go for his a la carte creations.
Oursins de ruche au gout iodé/végétal (Purple rock sea urchins in iodized/vegetable taste) – The sea urchin served in 2 ways: the hot one served with cauliflower cream/foam and urchin jus; the cold urchin sabayon served with avocado mousse). The tasty and pristine Brittany sea urchins are better than the ones from Santa Barbara, but still slightly inferior to the Hokkaido version
Pistache de homard bleu, pommes paille (Blue lobster served with pistachio ice cream and fried potato sticks) – The sauce is a combination of hazelnut oil, Jura yellow wine and lobster jus. An interesting dish: simple yet complex. The pistachio focus on its natural taste - a bit salty, hardly any sweetness presence. The lobster is firm and in excellent condition; I wish it had stronger flavor. Mix the lobster with many secondary elements to get the most out of this wonderful dish
Accompanied by wine: Champagne Deutz “Amour de Deutz” 1999 – Bright gold with complex displays scents of orange, tarragon and sweet butter. An impressively balanced and lush champagne delivering solid mineral with orange note finishing; an enjoyable way to start your meal and match quite well with the sea urchin
Noix de Saint Jacques en coquille lutée/senteurs des bois (Sea scallop in its shell served with wild woods vegetables: salsify, tomato, turnip and black truffle) – A sublime dish. The barely steamed scallop is divine and fragrant; quite soft in texture and not that sweet. Like the lobster, the scallop's flavor also comes from its juice and vegetables (the supporting elements). The black truffle was not as strong as I had expected
Jambon blanc/truffe/spaghetti au parmesan (Spaghetti served with lightly smoked ham, black truffle, cep mushroom and parmesan cheese) - A technically impeccable dish of a rectangle spaghetti box cooked al dente. Not only look stunning, but also taste delicious. The sauce is classically French - heavy sauce prepared rigorously. Overall, it's a rustic dish with modern presentation ... pleasant in both eyes and palates
Accompanied by wine: Meursault “Les Tessons” Domaine Michel Bouzereau 2007 – Pure and clear white Burgundy with an elegant apple blossom fragrant. A lively and complex Chardonnay with compelling detail in the mouth (a bit too young and too dry). Meticulous wine fitting to the detailed pasta dish
Le Grand Dessert Ledoyen - Five Sweet Delicacies
Levure glacée, râpé de chocolat blanc et d’amande (Yeast-leavened ice cream, white chocolate and crumbs of almond) - The dessert is naturally sweet and refreshing, light and creamy. The ice cream tasted in between yoghurt and milk. Le Squer's innovative representation of a classic dish
Omelette Norvégienne dorée de meringue fume (Meringue of Norwegian omelet prepared until golden served with caramel, chocolate biscuit and rum) - Relatively heavy and rich dessert in beautiful presentation. The "egginess" is balanced with an alcohol flavor at the bottom ... only OK for me
Givré de Litchi en Eau de Rose (Lychee sorbet/meringue served in its skin served with rose syrup, sugared blades and pomegranate seeds) - A nice combination of fresh water from lychee and rose with meringue's sweetness. There's a slight of pomegranate's sour flavor, somehow I enjoy it ...
Croquant de pamplemousse cuit et cru au citron vert (Cooked and raw grapefruit marinated in lime served with pineapple sorbet, and cold caramel on top with honey and spices) - Ledoyen classic dessert exhibiting the sweetness and bitterness of the grapefruit combined with citrus acidity and caramel crunchiness. A beautiful combination except I felt that it's been idled in the kitchen for sometimes before being served to my table - the sorbet began to melt; the green and yellow 'dots' were already sticked to the plate
Finger de Chocolat / Pralin Citronné (Finger chocolate served with praline biscuit, lemon and banana sorbet) - The last dessert was usually not easy to swallow ... there were many flavors out of it: the bitter chocolate (like it), rich praline and fruity sour taste. It's enough as I was really full at this point
Accompanied by wine: Ruster Eiswein Domaine Landauer 2008 – I don't know if Austrian sweet wines can be this nice; good pairing with fruit-based or not-too-sweet desserts. It sparkles bright, well balanced, very fruity in the nose with some notes of apricot and citrus.
After the last dessert, there were still plenty of mignardises that I failed to finish. Some of the petit fours I remembered having were a Breton cake known as kouign amann (rich in butter and caramelized sugar), pistachio macaroons, ginger bread and pina colada tart. And lastly, a cup of espresso was served to conclude my meal on a cold and windy night. This was indeed an incredible meal from every possible aspect – scrumptious dishes with beautiful combinations of flavors, impeccable service by passionate and caring staffs, a romantic and historic dining room in attractive leafy setting, wonderful wines even the ones served by the glass. A special credit must be given to my captain (sadly, I did not ask for his name) – a young, efficient and diligent gentleman from Belgium serving my dinner on 11 Feb ‘10. Additionally, he was also flexible, hospitable and amusing; also a foodie – possibly one of the best I’ve ever encountered. Patrick Simiand, the restaurant manager, is an easy going person who’s open to discuss about any subjects; he can be quiet and serious leading his team, yet he’s approachable and can be chatty once you let down your own guard. He shared how the business had been difficult since the economic meltdown, even this year, though better, still looked very challenging. I noticed there were around 15 diners only in that evening; relatively quiet for Thursday night dinner in Paris.
Both Ledoyen and Christian Le Squer are probably one of the most underrated restaurants and chefs among the ones at the 3-star level. Christian Le Squer is an intelligent chef who is very bold to deliver classical dishes and make them more amenable to the current foodies’ palates by adding contemporary touch without compromising the dish intrinsic complexity. The famous example will be his classic langoustine served with citrus emulsion – daring, looked simple but in perfect harmony. All the dishes are prepared with the best products one could possibly imagine and executed with high precision and near perfection as if the chef put his own soul into them. I guess I’m fortunate enough enjoy many of these master pieces on the plates after having been perfected through the numerous years of hard work; every detail matters and nothing seems superfluous at Ledoyen. What amazed me even more is that for a mature chef like Le Squer, his cuisine is still evolving and improving. This meal is even better than 3 years ago; I suppose the best is yet to come and I will be more than happy to follow his future adventure and imagination presented at this gem of historical institution. Not all 3-star places created equal; it’s widely known that even among worlds best restaurants receiving Michelin’s highest honor, there are a few considered as “4-star” establishments in Paris (L’Arpege, L’Ambroisie and Pierre Gagnaire). I think it’s time for Ledoyen to be considered in this elite group. If you want to enjoy both haute cuisine and history together, I could not imagine a better place than Pavillon Ledoyen. For the pictures, please check the following link
http://picasaweb.google.com/Andi.Chahyadi.Hermawan/PavillonLedoyenParisFrance2ndVisit##
My meal at Ledoyen in 2007 (pictures): http://www.flickr.com/photos/7124357@N03/sets/72157602997465732/#
Food (and Wine): 97 pts
Service (and Ambiance): 95 pts
Overall: 96.5/100
Feb ’10 marked my second visit to Ledoyen (previously was in Jun ‘07) and Paris was still in the deep winter: a little snow accompanied by strong wind chill – my first winter in the last 2-3 years. As far as Ledoyen’s dining room and décor are concerned, nothing much has changed – everything is still as beautiful and grandeur as it was three years ago. As I stepped into the main entrance, one could not hide the feeling of entering Napoleon’s opulent mansion; in addition to the gracious hosts, Christian Le Squer was standing to greet the guests as well. Then, I was escorted to the long and formal salon at the second floor via grand staircase. In contrast to the noisy traffic and cold wind outside, the dining room was warm and cozy as I was seated on a solid mahogany armchair. The historical monument style room still has its contemporary décor intact: the floor to ceiling windows are decorated with carnelian curtains and beige blinds, the large dining table in discreet distance is double-covered with white damask over burgundy cloth, and the little handbag stools are always there.
Sitting down in a homey and romantic salon, zipping a glass of champagne and browsing Ledoyen’s extensive menu containing many mouth watering dishes, to me that’s the ultimate experience of French gastronomy and nothing beats that feeling/moment. Although it is not as grand as Le Meurice’s or ADPA’s, somehow I feel more comfortable and enjoy Ledoyen’s nostalgic dining room better. I opened my meal with similar hors d'œuvre as last time such as foie gras macaron and bourbon jelly; I sampled cereal brioche and classical baguette only this time (skipping the speck roll and squid ink bread). After that, comes an amuse-bouche: warm and fresh whelk served with light mayonnaise and jelly olive oil – a good start. After savoring Chef Le Squer’s classical dishes before, this time I decided to go for his a la carte creations.
Oursins de ruche au gout iodé/végétal (Purple rock sea urchins in iodized/vegetable taste) – The sea urchin served in 2 ways: the hot one served with cauliflower cream/foam and urchin jus; the cold urchin sabayon served with avocado mousse). The tasty and pristine Brittany sea urchins are better than the ones from Santa Barbara, but still slightly inferior to the Hokkaido version
Pistache de homard bleu, pommes paille (Blue lobster served with pistachio ice cream and fried potato sticks) – The sauce is a combination of hazelnut oil, Jura yellow wine and lobster jus. An interesting dish: simple yet complex. The pistachio focus on its natural taste - a bit salty, hardly any sweetness presence. The lobster is firm and in excellent condition; I wish it had stronger flavor. Mix the lobster with many secondary elements to get the most out of this wonderful dish
Accompanied by wine: Champagne Deutz “Amour de Deutz” 1999 – Bright gold with complex displays scents of orange, tarragon and sweet butter. An impressively balanced and lush champagne delivering solid mineral with orange note finishing; an enjoyable way to start your meal and match quite well with the sea urchin
Noix de Saint Jacques en coquille lutée/senteurs des bois (Sea scallop in its shell served with wild woods vegetables: salsify, tomato, turnip and black truffle) – A sublime dish. The barely steamed scallop is divine and fragrant; quite soft in texture and not that sweet. Like the lobster, the scallop's flavor also comes from its juice and vegetables (the supporting elements). The black truffle was not as strong as I had expected
Jambon blanc/truffe/spaghetti au parmesan (Spaghetti served with lightly smoked ham, black truffle, cep mushroom and parmesan cheese) - A technically impeccable dish of a rectangle spaghetti box cooked al dente. Not only look stunning, but also taste delicious. The sauce is classically French - heavy sauce prepared rigorously. Overall, it's a rustic dish with modern presentation ... pleasant in both eyes and palates
Accompanied by wine: Meursault “Les Tessons” Domaine Michel Bouzereau 2007 – Pure and clear white Burgundy with an elegant apple blossom fragrant. A lively and complex Chardonnay with compelling detail in the mouth (a bit too young and too dry). Meticulous wine fitting to the detailed pasta dish
Le Grand Dessert Ledoyen - Five Sweet Delicacies
Levure glacée, râpé de chocolat blanc et d’amande (Yeast-leavened ice cream, white chocolate and crumbs of almond) - The dessert is naturally sweet and refreshing, light and creamy. The ice cream tasted in between yoghurt and milk. Le Squer's innovative representation of a classic dish
Omelette Norvégienne dorée de meringue fume (Meringue of Norwegian omelet prepared until golden served with caramel, chocolate biscuit and rum) - Relatively heavy and rich dessert in beautiful presentation. The "egginess" is balanced with an alcohol flavor at the bottom ... only OK for me
Givré de Litchi en Eau de Rose (Lychee sorbet/meringue served in its skin served with rose syrup, sugared blades and pomegranate seeds) - A nice combination of fresh water from lychee and rose with meringue's sweetness. There's a slight of pomegranate's sour flavor, somehow I enjoy it ...
Croquant de pamplemousse cuit et cru au citron vert (Cooked and raw grapefruit marinated in lime served with pineapple sorbet, and cold caramel on top with honey and spices) - Ledoyen classic dessert exhibiting the sweetness and bitterness of the grapefruit combined with citrus acidity and caramel crunchiness. A beautiful combination except I felt that it's been idled in the kitchen for sometimes before being served to my table - the sorbet began to melt; the green and yellow 'dots' were already sticked to the plate
Finger de Chocolat / Pralin Citronné (Finger chocolate served with praline biscuit, lemon and banana sorbet) - The last dessert was usually not easy to swallow ... there were many flavors out of it: the bitter chocolate (like it), rich praline and fruity sour taste. It's enough as I was really full at this point
Accompanied by wine: Ruster Eiswein Domaine Landauer 2008 – I don't know if Austrian sweet wines can be this nice; good pairing with fruit-based or not-too-sweet desserts. It sparkles bright, well balanced, very fruity in the nose with some notes of apricot and citrus.
After the last dessert, there were still plenty of mignardises that I failed to finish. Some of the petit fours I remembered having were a Breton cake known as kouign amann (rich in butter and caramelized sugar), pistachio macaroons, ginger bread and pina colada tart. And lastly, a cup of espresso was served to conclude my meal on a cold and windy night. This was indeed an incredible meal from every possible aspect – scrumptious dishes with beautiful combinations of flavors, impeccable service by passionate and caring staffs, a romantic and historic dining room in attractive leafy setting, wonderful wines even the ones served by the glass. A special credit must be given to my captain (sadly, I did not ask for his name) – a young, efficient and diligent gentleman from Belgium serving my dinner on 11 Feb ‘10. Additionally, he was also flexible, hospitable and amusing; also a foodie – possibly one of the best I’ve ever encountered. Patrick Simiand, the restaurant manager, is an easy going person who’s open to discuss about any subjects; he can be quiet and serious leading his team, yet he’s approachable and can be chatty once you let down your own guard. He shared how the business had been difficult since the economic meltdown, even this year, though better, still looked very challenging. I noticed there were around 15 diners only in that evening; relatively quiet for Thursday night dinner in Paris.
Both Ledoyen and Christian Le Squer are probably one of the most underrated restaurants and chefs among the ones at the 3-star level. Christian Le Squer is an intelligent chef who is very bold to deliver classical dishes and make them more amenable to the current foodies’ palates by adding contemporary touch without compromising the dish intrinsic complexity. The famous example will be his classic langoustine served with citrus emulsion – daring, looked simple but in perfect harmony. All the dishes are prepared with the best products one could possibly imagine and executed with high precision and near perfection as if the chef put his own soul into them. I guess I’m fortunate enough enjoy many of these master pieces on the plates after having been perfected through the numerous years of hard work; every detail matters and nothing seems superfluous at Ledoyen. What amazed me even more is that for a mature chef like Le Squer, his cuisine is still evolving and improving. This meal is even better than 3 years ago; I suppose the best is yet to come and I will be more than happy to follow his future adventure and imagination presented at this gem of historical institution. Not all 3-star places created equal; it’s widely known that even among worlds best restaurants receiving Michelin’s highest honor, there are a few considered as “4-star” establishments in Paris (L’Arpege, L’Ambroisie and Pierre Gagnaire). I think it’s time for Ledoyen to be considered in this elite group. If you want to enjoy both haute cuisine and history together, I could not imagine a better place than Pavillon Ledoyen. For the pictures, please check the following link
http://picasaweb.google.com/Andi.Chahyadi.Hermawan/PavillonLedoyenParisFrance2ndVisit##
My meal at Ledoyen in 2007 (pictures): http://www.flickr.com/photos/7124357@N03/sets/72157602997465732/#
Food (and Wine): 97 pts
Service (and Ambiance): 95 pts
Overall: 96.5/100
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