Comments on: Le Meurice

By: adam

adam — Mon, 19 Oct 2009 12:31:09 +0000

Hi there — thanks for the comment ! I still haven’t had a chance to try the dessert at Le Meurice. It sure sounds great on the menu. Your praise makes me want to go back to try it … I’ll keep you posted !

By: randon nomad

randon nomad — Mon, 19 Oct 2009 10:52:00 +0000

can’t believe you didn’t like the dessert at le meurice! i had it back in june this year and thought it made the best dessert in paris, trumping all other dining rooms i tried such as les ambassadeurs and pierre gagnaire. le meurice is a modernized version of french with lighter, more subtle cooking technique that brings the seasonal food to its fullest potential IMO. admittedly some dishes were forgettable (such as their signature wild salmon) but the dessert really impressed me…

By: nellie

nellie — Sat, 05 Sep 2009 23:35:33 +0000

a perfect example of opulence and a very fair and balanced review

By: Food Snob

Food Snob — Wed, 08 Jul 2009 18:42:18 +0000

You are pure evil, my friend. OF COURSE I AM.
I have heard those rumours too…not sure if I believe he is going to Morocco. He seems pretty proud of being a Parisian.

What about Passard’s lobster?

By: adam

adam — Wed, 08 Jul 2009 13:37:37 +0000

Moby – Not sure myself … really frustrating because I like the taste of Brittany lobsters.

FoodSnob – Hoping to go back in a few months for dessert. I’ve heard some rumors that Alleno may be leaving, which would justify a full return. Let me know if you’re interested :).

Chuck – Yeah, that pretty much sums it up. The dining room was really pretty though. Gagnaire does serve good lobster … always better to error on the side of raw, I think.

By: ChuckEats

ChuckEats — Tue, 07 Jul 2009 08:31:12 +0000

Your sentiments generally resemble mine – apathy. I will take your lobster comment one further and say the French seem to generally overcook most of their seafood, by my standards. Only Pierre Gagnaire has consistently served me (fresh!) well-cooked seafood, meaning just about raw.

By: Food Snob

Food Snob — Mon, 06 Jul 2009 20:27:43 +0000

Where was the caviar from?

Cannot believed you said no to desserts…arguably the best part of the menu here (notice how they are called Camille’s desserts on the carte – it is hardly common for the pastry chef to get such recognition [in Paris]!)

By: Moby

Moby — Mon, 06 Jul 2009 05:34:02 +0000

I’ve also had many Brittany lobsters overcooked in France – I don’t know why they do it, most recently at Le Gindreau near Cahors. It has nothing to to do with the ridiculous comment by La Tache on another thread about the Maine lobsters being water logged (or whatever he said) and you not knowing the difference. It is only when you have a Brittany lobster cooked perfectly, as I had at Beaumaniere, that you realise what a wonder they are as products. They ARE phenomenal, but that doesn’t mean they can’t be ruined by incompetence.

Anyway, don’t doubt your palate, and especially when it’s being attacked by imbeciles.