Saturday, December 09, 2006

New Printemps Restaurant

The resto, underneath a 1923 circa Art Nouveau cupola has had a major redesign, with a central, circular bar, above which a massive inflated globe hangs, with projected digital images on its surface. The chef, from the Hotel Saint James does a cuisine which was better than I expected: mi-cuit salmon, veal chop with a cheesy sauce and celery purée, and a rather nasty-looking "gaspacho" of fruit with green tea sorbet, which tasted a lot better than it looked!