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Paris

July 27, 2013

I realized that I would never be able to catch up if I wanted to blog about all the places I found amazing in Paris so here goes the massive food gallery! I tried not to overlap the photos with some of my previous posts. Enjoy!

Happy eating,
Joey Wong ♥

Le Jules Verne

July 16, 2013

Le Jules Verne
La Tour Eiffel
5 ave Gustave Eiffel
75007 Paris
01 45 55 61 44

http://www.lejulesverne-paris.com/

I’ll be completely honest. Le Jules Verne for lunch was not too great, besides from the view. Though I have never dined at any of Alain Ducasse’s restaurants previously, I heard great things about SPOON in Intercontinental Hong Kong. Walking into Le Jules Verne, I had my expectations sky-high. After all, I’m dining at the restaurant on Le Tour Eiffel.

After walking into Le Jules Verne’s private doorway, we had to pass through airport security before we were let inside the elevator towards the dining area. We ordered from the prix fixe lunch menu, thinking it would be another great meal.

Feeling like being the risk-taker that I’m normally not, I decided to order all the dishes that I normally would not order. This was mainly so our family could try all the different dishes offered on the menu.

I decided on the following:

  • Appetizer: Cold boned chicken and duck foie gras, purslane, toasted country bread
  • Entree: Saddle of farm rabbit, tender potato and Swiss chard
  • Dessert: Baba with Armagnac according to your choice, lightly whipped cream

Highlight:

Cold boned chicken and duck foie gras, purslane, toasted country bread: The cold boned chicken and duck foie gras was much better than what I expected. It was different in the sense that the chicken meat blended with foie gras created a more meaty texture, perfect for eating on its own. It was very different from the usual foie gras spread that we're used to devouring with crackers.

Cold boned chicken and duck foie gras, purslane, toasted country bread:
The cold boned chicken and duck foie gras was much better than what I expected. It was different in the sense that the chicken meat blended with foie gras created a more meaty texture, perfect for eating on its own. It was very different from the usual foie gras spread that we’re used to devouring with crackers.

Chocolate/raspberry palet: The Chocolate/raspberry palet. This is a definite must-try. Not only is it appealing to the taste, it's appealing to the sight as well. You're served what resembles a chocolate dessert topped with raspberries along with a side of raspberry sorbet. Perfect to end a meal with.

Chocolate/raspberry palet:
The Chocolate/raspberry palet. This is a definite must-try. Not only is it appealing to the taste, it’s appealing to the sight as well. You’re served what resembles a chocolate dessert topped with raspberries along with a side of raspberry sorbet. Perfect to end a meal with.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Disappointments:

The entrees. The fillet of John Dory was better than the rest of the entrees but still, it only passed the mark by the margins. The entrees were extremely disappointing. Starting with the chicken, it was dried and jerky. The rabbit was not too bad but since the waitress said the French ate a lot of rabbit, I was expecting a bit more surprise to it rather than something that tasted along the lines of chicken.

At €90 per person, it was much cheaper than expected but I would prefer to try their dinner as opposed to their lunch.

Happy eating,
Joey Wong ♥

Huitrerie Régis

July 10, 2013

Huitrerie Régis
3, rue de Montfaucon,
75006, Paris, France
01 44 41 10 07

http://huitrerieregis.com

Tucked in one of the small alleys in St. Germain, Paris is Huitrerie Régis. Though small and not a place you’ll pass by on your way to the shopping areas, it’s definitely worth a visit. After waiting with a bowl of Tom Yum Kung in the Thai restaurant right next to Huitrerie, they were finally opened and already packed.

We managed to squish into a table for four in the packed restaurant with barely enough space to get around in. We realized that there was a minimum of a dozen oysters per person but here’s the thing. If you’re there with a group and it’s not likely that you can eat a dozen oysters each, you can order something as substitute. We placed an order of shrimps (more expensive than a dozen of oysters) so we didn’t have to stuff a dozen oysters each.

It takes a while for the platter of oysters to get to your table but you’ll notice that Huitrerie Régis is more of a family-run type of business. There’s only one man shucking the oysters. They were probably opened for only about half an hour and the man is already sweating from shucking away for all the oyster-cravers.

While we were still waiting for our platter, a decent line has already formed outside of the restaurant.

The oysters were the best I’ve had throughout my trip in Europe. We went to a couple that the locals as well as food review sites recommended but they were just not as good.

We ordered the Fines de Claires, Speciales de Claires and the organic shrimps. If I remember correctly, the Speciales de Claires was way too salty for my liking. However, I can give you my word that the oysters were very, very fresh.

Happy eating,
Joey Wong ♥

Paul Salon de The

July 3, 2013

Paul Salon de The
http://www.paul.fr
(
Sorry, I honestly don’t remember and cannot understand French well enough to find out the address for the specific store we went to!)

Just so you know, this post is killing me. I’m having a serious dose of Parisian croissant nostalgia and there’s another half an hour to go before lunchtime.

Walking into Paul was a bad first impression. It was early in the morning before we made our way to Versailles. We were told to wait for our maitre d’. We were left standing for a good ten minutes before we were eventually seated. Turns out, they only had one waiter working that shift serving a room filled with tourists, all eager to get their hands on the famed croissants.

Words can’t do fresh-out-of-the-oven Paul’s croissants any justice. It was warm, crispy, soft. A mixture of pure bliss. It was that moment when the croissant entered my mouth that I remembered why my friend told me even if I’m not a big fan of croissants, I HAVE to try croissants in Paris.

After coming back to Hong Kong, I have to say the short trip to Paris has turned me into a croissant lover. However, I’ve been disappointed with the croissants I have tried so far. Ironically, I don’t have an image of their croissant here. To be completely honest, I ate it before I realized I didn’t have a picture.

Happy eating,
Joey Wong ♥

Restaurant Guy Savoy

June 28, 2013

Restaurant Guy Savoy
18 rue Troyon,
75017, Paris, France
01 43 80 40 61

http://www.guysavoy.com

Guy Savoy is certainly no ordinary restaurant and it really did earn its three Michelin stars. Here’s how it all started. We were greeted by the head waiter, who turns out to be a very smart, witty guy. He started speaking to us in French but when we admitted that we didn’t understand French, he cleverly maneuvered around the situation by saying, “Oh, I was just trying to impress you.”

After a short while, it was easy to settle on the “Coulours, Textures and Savours” menu at €360 per person.

Even though the menu indicated that there were 11 courses, it was much more than 11. We received our warning well in advance that we should expect the dinner to last about three and a half hours.

Menu:
1. Clear iced poached oysters
2. Blue lobster “raw-cooked” in cold steam
3. Whole grilled sea bass with sweet spices
4. Caviar and large green asparagus, smoked sabayon egg
5. Pan-fried duck foie gras, “infusion-bouillon” with hints of itterness
6. Artichoke and black truffle soup, layered brioche with mushrooms and truffles
7. Beef chuck in two styles
8. Vegetables
9. Matured cheeses
10. Rhubarb and flowers
11. Chocolate orb

On top of the listed dishes, we received a few other items including the usual amuse-bouche, a mushroom dish and extra desserts.

Highlights:

Iced Poached Oyster The chef skillfully "iced" the saltwater into jelly, which gave an extra texture when I slurped the oyster away. It was a very nice touch of uniqueness.

Iced Poached Oyster
The chef skillfully “iced” the saltwater into jelly, which gave an extra texture when I slurped the oyster away. It was a very nice touch of uniqueness.

 

 

 

 

 

 

 

 

 

 

Blue Lobster "raw-cooked" in Cold Steam This dish was appealing to the tastebuds as well as a work of art. It was creatively plated on top of another plate of dried ice so fog was literally coming out of the dish to resemble the London fog. Apparently, that's where our lobsters came from too.

Blue Lobster “raw-cooked” in Cold Steam
This dish was appealing to the tastebuds as well as a work of art. It was creatively plated on top of another plate of dried ice so fog was literally coming out of the dish to resemble the London fog. Apparently, that’s where our lobsters came from too.

 

 

 

 

 

 

 

 


Whole Grilled Sea Bass with Sweet Spices Simply amazing, I don't think it would be fair for me to go into too many details and all the wonderful things I tasted since it's been over a week but the sauce did leave a very nice impression on me.

Whole Grilled Sea Bass with Sweet Spices
Simply amazing, I don’t think it would be fair for me to go into too many details and all the wonderful things I tasted since it’s been over a week but the sauce did leave a very nice impression on me.

 

 

 

 

 

 

 

 

 

Beef Chuck in Two Styles Simply heavenly. This was after all, the first time where I truly tasted beef that literally melts. It was braised for hours.

Beef Chuck in Two Styles
Simply heavenly. This was after all, the first time where I truly tasted beef that literally melts. It was braised for hours.

 

 

 

 

 

 

 

Vegetables Good food really does take a lot of work and artwork. The chef skillfully sliced the vegetables into very thin slices and rolled them up (shown in the photo slideshow). Once it was served, our waiters unrolled them for us. The colors on our plates were very appealing to the eye and the tang of sourness makes it really easy to take in after going through the eight dishes that came before.

Vegetables
Good food really does take a lot of work and artwork. The chef skillfully sliced the vegetables into very thin slices and rolled them up (shown in the photo slideshow). Once it was served, our waiters unrolled them for us. The colors on our plates were very appealing to the eye and the tang of sourness makes it really easy to take in after going through the eight dishes that came before.

 

 

 

 

 

 

 

 

 

 

Melted Chocolate Orb Oh, I really should have taken a video when they poured the sauce onto the chocolate orb. The chocolate simply "disappeared" in one smooth motion. Guy Savoy takes care of both your senses, taste and sight, all in one dinner.

Melted Chocolate Orb
Oh, I really should have taken a video when they poured the sauce onto the chocolate orb. The chocolate simply “disappeared” in one smooth motion. Guy Savoy takes care of both your senses, taste and sight, all in one dinner.

 

 

 

 

 

 

 

 

 

 

 

 

 

Disappointments

Artichoke and Black Truffle Soup Not as good as I expected, especially since I love the taste of truffle.

Artichoke and Black Truffle Soup
Not as good as I expected, especially since I love the taste of truffle.

 

 

 

 

 

 

 

 

Lobster Soup Perhaps it didn't taste much like lobster bisque, which was what I expected under the foam. It resembled more like a clear, salty broth.

Lobster Soup
Perhaps it didn’t taste much like lobster bisque, which was what I expected under the foam. It resembled more like a clear, salty broth.

 

 

 

 

 

 

 

 

 

 

 

 

As you can tell from my long list of highlights and fairly short list of disappointments (which were pretty hard to come up with by the way), you’ll see how much I loved Guy Savoy. If you have a few hours to spare and some extra money in your pocket, make reservations before it’s too late. Our waiter revealed that they are full for lunch and dinner, Mondays through Saturdays!

Since our waiter was friendly, we broached more questions. Turns out, being a waiter requires a certain degree of professionalism as well! He would spend an hour googling and doing a little background research on the guests on the reservation list so he’s familiar with the city they’re from. When we told him we’re from Hong Kong, he immediately brought up the Victoria Harbour and other bits from Hong Kong. He even brought up the fact that he wanted to make sure we had enough time to spare for the dinner because local Hong Kongers tend to finish their meals really quickly.

Happy eating,
Joey Wong ♥