Upstairs...downstairs
While visiting a friend in Paris, I happened to find myself at lunch time around the Place Madeleine. I usually plan my dining excursions well in advance so that I am not forced to stare through restaurant windows or peruse menus posted outside to make my decision; I’ve had too many disappointing meals when things are left to chance. But here I was wandering the neighborhood with only a hope and a prayer.
Then I passed Alain Senderens’ eponymous restaurant, the midscale 2-Michelin-starred version of his previous upscale 3-starred dining establishment Lucas Carton. At more than 100 euros, it didn’t seem the kind of place for a casual luncheon. However, a little sign caught my eye pointing upstairs to the Senderens’ downscale Bar du Passage offering a 36-euro luncheon menu. Feeling adventurous, Bosco and I ventured upstairs and were seated at the bar.
When I saw that my favorite Vouvray from Domaine Huet was being offered by the glass, I knew it was going to be a satisfying meal.
And it was from the quail egg amuse bouche and asparagus appetizer to the perfectly cooked rouget fillets.
Sometimes a chance encounter can result in great things -- that is, provided one is in the talented hands of someone like Alain Senderens.
Orr d’oeuvres
Wednesday, April 15, 2009
