Wednesday, November 15, 2006

Drouant





In response to my three or four regular readers, I guess I will try to update this entry with a little more information than I usually do. Drouant was great. Not just the food. The starter, of fresh langoustines was great. They were impeccably fresh, and even though, they resembled a pair of bollocks ("My langoustines have bollocks!" is probably something I shouldn't have shouted out at the table, but hey, I guess the wine was pretty good as well...and we did have the private room upstairs, only among friends...). I wasn't too keen on the main dish of guinea fowl, as it was overcooked. The dessert was fine-light and airy. The best thing about the evening was hanging out at Drouant's bar after the dinner and getting drunk with Anthony Clémot (Drouant chef, and Westermann's business partner), the rest of the culinary team (two chefs I knew already from Le Cinq), a hot young Japanese stagiere, a few French TV celebrites, etc. The following near-fatal scooter race and drinks at Le Forvm (too spicy Bloody Mary-new bartender not good) rounded off a great night.

Special Menu:

Gambas roties, purée de topinambour et émulsion de cresson

Suprème de pintade roti à la sauge, pates Riso aux pieds de mouton

Le millefeuille de Drouant, crème légère parfumée a la vanille

Wines: 2004 Pinot Blanc, A. Kientzler 2004 Puig oriol, Domaine de la Tour Vieille



Drouant
16-18 place Gaillon 75002 Paris
+ 33 1 42 65 15 16
www.drouant.com