Good food makes us happy. So lunch at Le Grand Cerf made us really happy!
They started us out with cheese puffs, the fancy name is gougères. Say it out loud and feel your mouth pucker up at the first syllable – feel fancy? That was followed by two amuses: salmon mousse with a basil emulsion and a pumpkin soup with hazelnut shavings and oil. All fine and dandy but it was time to get serious. And the best way to get serious is to serve a ridiculous amount of lobster. The lobster was paired with pear – a pairing, or a pearing (ha!), we hadn’t had before (it worked perfectly). Next up was John Dory fish with horn of plenty mushrooms, also known as black chanterelles or black trumpets. The best name though is the French name: trompette de la mort (trumpet of the dead). It just sounds so poetic in French. It was finished off with a veal and champagne sauce. Delicious! For dessert a classic: cooked (or perhaps grilled) pineapple with vanilla ice cream, and a bunch of friandise to go with our coffee and tea.
So now you know why lunch at Le Grand Cerf made us really happy! #ipig_france#legrandcerf#michelinstar