Purple Travel

[December 19 2009]

My best meal of the week at the Meurice

The chef is Yannick Alleno. The cuisine was just splendid. A brillant expression and a rare precision. The two courses literally stunned me : first the raw shrimps with sea urchin tongues, with its turnip broth and shrimp ravioli with shiso leaves, and then the dos de lièvre (Hare) with colonata bacon and its cao ravioles stuffed with a pea puree. But the desserts were perhaps not as good. The service was orchestrated with tact by Wilfried Morandini. Marvellous marble decor and perfect lighting. One of the four grand chandeliers actually belongs to me. I won it during a bet with the former director, we had a blind test about the identity of a wine. I never claimed it, as the chandelier is better there.

Restaurant of the Meurice Hotel, 228 rue de Rivoli, Paris. Tel


Text and photo Francois Simon


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