Unauthorized

One final meal at Troisgros before heading off to Burgundy, this wonderful lunch compared the specialties of Michel Troisgros with the previous evening's dinner, which consisted of the father's classics prepared by the son. We began with a light, refreshing salad of fresh ceps, followed by an extraordinary bass that was steamed and served on slightly undercooked Japanese sushi rice, with flavors of saki and roasted peanuts. It was a stunning dish that could have been prepared by one of Tokyo's greatest chefs. Next was one of the most spectacular dishes I have had recently, a deboned pigeon stuffed with foie gras, wrapped with spinach, and deep fried. It was pure decadence brilliantly executed. After that, we ate unlimited quantities of the great fall mushroom, the tiny orange girolles, that had been delicately sauteed in butter with fried parsley sprinkled on top. With this we had a terrific bottle of 1995 Zind Humbrecht Riesling Rangen, followed by an elegant, complex, fragrant, light to medium-bodied 1990 Charles Joguet Chinon Digoine (100% Cabernet Franc).