our last student dinner

So when the school announced that we’d be going to three-star Michelin restaurant, Ledoyen, off posh Champs-Elysees, for our last student dinner, I think a lot of us we expecting a meal fit for a king (or queen =P)  They did roll out the red carpet for us, but the food wasn’t nearly as glamorous.  Perhaps I had set my expectations too high, but the menu really did fall short for me.

The only praise I have for the head chef is for his truffled risotto with porcini mushrooms.  I have to admit, that was probably the best risotto I’ve ever had in my life… rich, light, and creamy all at the same time and infused with wonderfully earthy porcini mushrooms and white truffle.  It was the perfect dish… unfortunately, the only one =P

The cod marinated in white miso was a rather deflated attempt at Asian-French fusion, and the dessert course was just very odd and confusing.  The sweet and salty caramel ice cream was good enough by itself (albeit a bit ordinary),  but why add on the frothy, smoked milk?  Perhaps if the liquid smoke was from applewood or hickory, then the flavors would have come together nicely, but the “lait fume”" only had the essence of burnt wood… definitely a miss not only for me but others as well around the table.

I suppose cooking for a crowd is never an easy job, but if you’re a three-star Michelin chef, then you should be able to handle it, right!?  I guess I’ll let him off the hook this time around, if only for his flawless risotto =P


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