thewanderingeater:
Amuse bouches - Ginger jelly "balloon", raspberry truffle, toast with olive paste, tomato and goat cheese and basil
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Housemade cheese and sundried tomato bread
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Table setting
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Interior
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Bread service
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My bread selection and butter
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Tabouleh from Brittany
thewanderingeater:
Tabouleh from Brittany
thewanderingeater:
Roasted blue lobster, grapfruit gastrique, Brittany butter sauce
thewanderingeater:
Roasted blue lobster, grapfruit gastrique, Brittany butter sauce
thewanderingeater:
Gratinated onions, contemporary "Parisian" style
thewanderingeater:
Seabream slightly cooked, tomatoes with ginger
thewanderingeater:
Grilled and glazed pigeion, truffle, olive with steamed turnips
thewanderingeater:
Seabream slightly cooked, tomatoes with ginger
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Pre-dessert of chocolate mousse and tuile
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Pre-dessert tarts - Raspberry, chocolate and almond
thewanderingeater:
Strawberries chantilly, sparkling (via Pop Rock candy) granita, white chocolate
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Spooning granita on to the Strawberries chantilly dessert
thewanderingeater:
Spooning granita on to the Strawberries chantilly dessert
thewanderingeater:
Iced pistachio, kumquat, red curants in juice with Kirsch
thewanderingeater:
Iced pistachio, kumquat, red curants in juice with Kirsch
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Housemade nougat on the dessert cart
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Chocolate bark with almonds, pistachio, hazelnuts on the dessert cart
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Chocolate bonbons on the dessert cart
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Our choices of after dessert sweets
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Box of caramels to take with us
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Kouig-amann to end the meal
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Entrance with glorious floral arrangements to Le Cinq
thewanderingeater:
Cart full of sweets found at the lobby of Four Seasons Paris
thewanderingeater:
Gorgeous pastries found on the cart displayed at the lobby lounge