This post has been a LONG time coming! I've been busy with work and also lazy about posting about our dinner here because these photos do not do any justice at all to the food. Let me quickly add that this is not a reflection on my photography skills although I have a long way to go in this department, but rather a problem with taking photos at close range with a disposable camera.
So, why was I using a disposable camera in the first place? Well, during one of our outings in Prague, we pulled out our compact digital to take a photo of ourselves in the snow. It was very chilly, and I can now tell you from experience that it is difficult to handle a camera when your hands are enveloped in thick, warm woolly gloves. It's easy to have the camera suddenly slip from your hands to hit the hard, icy ground and become damaged...and for you to have to purchase a disposable camera so that you can continue taking photos on your trip...
We arrived in Paris from Strasbourg at around 6:00pm and immediately proceeded to promenade down the Champs Elysee, enjoying the ambience of this romantic city once again. After strolling around for about an hour, we started to look for a place to eat. We wandered over the Pont Royal to St Germain des Pres in search of dinner, but being Christmas night there were few people on the streets and fewer places that appeared to be open. We walked down a rather deserted Rue de Bac past one or two brightly-lit bistros that were silently waiting to be filled. As we turned onto Bd St Germain, we spotted red and white lettering on a black sign that read 'L'Atelier de Joel Robuchon'. We crossed the road, not knowing whether we needed a reservation or even if they were serving meals that night, however we were quickly and warmly welcomed into the cosy restaurant to sit at the bar facing the open kitchen. We ordered a couple of degustation-sized meals and although the photos are not in focus, the food was certainly our main focus that evening:
La lisette sur une tarte fine au parmesan
La sardine au confit de tomates
La chataigne en fin veloute au fumet
La langoustine en ravioli truffe, au chou
L’agneau de lait en cotelette au thym
Le chevreuil, mignonette a l’aigre doux
Our waitress was most agreeable in helping us to make our choices (and relaxed about me taking photos of food & kitchen) and kept a close eye on our progress to ensure that each serving came out immediately after the previous one had been cleared. They didn't rush our meal at any stage, but the pace at which the next dish was served was such that we wished there was more breathing space between. Our dishes were as good as you would expect from any top restaurant, but the goat was a real stand out for me as 1. it's not something that I would normally have and 2. it was so tender and rich that it reminded me of liver, almost. This was closely followed by the langoustine ravioli and the anchovy tart.
PS- A big hello to David & Mark from the Orange County if you are reading this!