Chef Vaissiere sent out a tartare of dourade with my cusomary flute of champagne, that I followed with delicately grilled scallops with beet wasabi and passion fruit vinaigrette.
Although Chef Visseire denies it, the use of chocolate in his 7-hour lamb, presented like a fondant au chocolat suggests that in keeeping with his address, he has been influenced by the molé sauce of Mexico. It was surprising and elegant riff on the classic bistro dish.
I opted for a light and refreshing citron tarte and meringue with a caviar of citron vert.
I'll be back for a romantic candlelight dinner.
217 Saint-Germain des Prés