We're still the happy group:
And photographs are still generously shared by Carl Rosendahl (seated far right):
I'll offer brief descriptions of the foods photographed --
After an amuse bouche of tart vegetable lollipops for the pescaterians and foie gras nibbles for the others, we started with soup served in an intriguing double container:
And beneath the second half of the dish, a surprise.
Fresh spring peas with an egg on top. The server / guide recommended dipping the toasted bread drizzled with herb oil directly into the egg, "as though we were at home."
An oyster, full of the taste of the ocean. I don't love oysters, but this one was just about perfect.
This course deserves some explanation - first the jewel-like lobster is brought to you in this perforated dish, which looks entirely interesting and satisfying on its own. They then pour a liquid over and it begins to steam like a cauldron in Macbeth. I actually said "double double toil and trouble; Fire burn and cauldron bubble."
The smoke completely covers the lobster and chills it further, and the liquid continues to bubble and boil as you eat the dish. Most innovative use of dry ice I've seen so far in my entire life:
Caviar - I actually didn't love this dish - too oily somehow - but I loved the presentation and Brad loved getting my portion.
A Guy Savoy classic - artichoke soup with black truffle and parmesan, with a truffle filled buttered brioche on the side. By this time I was so full that Brad again received much of my portion:
The lovely red wine:
And a simple carrot, incredibly flavorful and tasty:
And some strawberry based treats:
A beautifully presented alternating series of matcha tea and jasmine tea based sorbet cones, granita, chilled liquid soup drink thing, and savory tuiles. I don't like jasmine flavors (or rose flavors either) so Jud benefited from my surplus this course -
And the chocolate dessert, which starts as a beautiful shiny orb:
And they then pour a warm fruit liquid over it, the top melts to reveal the contents of tiny minced fruit bits, and the fruit and chocolate flavors blend together in a magical way:
The 700th dessert chosen from the abundant dessert cart. Here, a selection of ice creams, arranged by Carl in a subtle smiley-face design:
I've been fortunate enough to dine at Guy Savoy twice in the past. Here is my blog post comparing my previous experiences at both Le Cinq and Guy Savoy.
Brad and I went once with Ilana and Warren Katz, longtime friends from Boston. Here is a photo pre-dinner from May 2006 outside of our apartment on Rue du Cherche-Midi where Warren is showing me which way is up.
The lovely Ilana:
Don't I look like I was having fun?!?
I love food and fine dining and feel incredibly lucky and grateful to have had the chance to share some unbelievably fine meals with unbelievably fine friends.
I'm delighted to have had another opportunity to celebrate a Happy Birthday to Jason!