Soft “Simmered Abalone” and “Blue Crab” with “Wakame Seaweed and Apple Vinegar Jelly”
The new page of my gastronomic journey in Q3 was started at l’Arpège yesterday, a Michelin 3 star restaurant led by Alain Passard. Alain has been considered one of the greatest chefs in France since the late 20th century. There are 2 persons who I would like to highlight here, because of them, I got the chance to know about l’Arpège and Alain. The first person is FoodSnob (foodsnobblog.wordpress.com) who told me again and again how he fell in love with l’Arpège. The other one is Dr. FC (restaurantaddict.blogspot.com), definitely one of the most knowledgeable gourmets (but very low-profile) I’ve ever met so far.
I believe it’s not difficult at all to find out more information about either l’Arpège or Alain Passard via the powerful Google. Then, I’ll pass this task to it.
The images will talk. So, please enjoy the photo show as follows –
1989 Henri Jayer Vosne-Romanee Cros-Parantoux, Bras, Burgundy, Burgundy red, Cros-Parantoux, fine wine, Henri Jayer, Jayer, Laguiole, Michel Bras, Michelin 3 stars, Michelin Guide, Papa Jayer, Sebatian Bras, Sergio Calderon, Vosne-Romanee, Wine
Tasted: June 28, 2009 *****