Tag: French
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O’ by Claude Le Tohic
For this Thursday’s dinner we’re back to our regularly scheduled program – this is one of the restaurants with a newly minted Michelin star in the latest guide. Chef used to work at Joel Robuchon in Las Vegas; I’ve had a great dining experience there, so I was very hopeful. They occupy the entire building
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Château Cordeillan-Bages
Had to collect some Michelin stars while we’re here. Fantastic meal. We both ordered two different menus so we could try nine different dishes plus wine pairings (champagne for an apertif, two whites from Pauillac, a red from St. Estephe, a Margaux, and a sauterne). Everything I expect… Food, wine, service, location… from a Michelin
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Joël Robuchon
Now this is what I’m talking about! I’ve been meaning to eat here for years as Andrea and Trisha know. Just never made it in the past (didn’t have a reservation in time or just cancelled due to other commitments), but I finally made it. Went for the Degustation menu of course with the middle
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Le Cirque
A very enjoyable meal at Le Cirque. I’m a sucker for a classic French menu. I selected the 5 course (10 was just too much for my first night of four here) menu although I did opt for the Maryland crab with Russian Osetra caviar (gold leaf also of course), foie gras (with a very
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Lord Stanley
We don’t need much of an excuse to try out another Michelin started restaurant although I did finally take my CISSP certification test (yes I passed).
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Monsieur Benjamin
Trisha sorry you aren’t feeling well. We had a yummy pre-show meal!
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Mistral
After the race I thought I would just grab a burger, but I took a hot shower and a short nap and felt adventurous again so ended up finding a nice place to eat. Had some Hudson Valley foie gras with a toasted brioche stuffed with duck confit(!) and a grand cru St. Emillion. That’s
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L’Espalier
One of the best meals I’ve ever had (screw you French Laundery). Caviar, lobster, Uni, foie gras, morels, lamb bacon(!), and fantastic wine pairings.
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Deauxave
Good first meal here in Boston. Foie with pho is a bit bizarre, but I couldn’t complain too much about the sous vide NY strip (although I am a wood fired rib eye guy) with some bone marrow.
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Monsieur Benjamin
A fantastic pre-symphony dinner – oysters, frog legs, foie gras, pork belly, bone marrow, duck confit, and more with a 1982 Bordeaux which is older than some people I know (I’m talking about you Danielle, Lizzie, and Casey)