Experiencing a World Class Dinner and Dessert.

Recently, Flavia, Celine and I were invited by our friend Bérangère to attend a special dinner event at the 5 star Hotel Plaza Athenee restaurant named, Alain Ducasse au Hotel Plaza Athenee…this restaurant is a Michelin 3 star award winning restaurant (there is no higher rating in the restaurant world) run by world renowned Executive Chef Alain Ducasse. Oh, it gets better. The pastry chef at restaurant Alain Ducasse au Hotel Plaza Athenee is Christopher Michalak the 2005 Coupe du Monde de la Pâtisserie award winner…a.k.a. the Top Pastry Chef in the World. Do you think it would be too much to lobby the Pope to canonize Berangère, for inviting me?! This event was similar to the special events held in the states when a restaurant or Top Chef wants to showcase or share their talents when supporting a charity or political event. 

Our friend Bérangère has her hand on the pulse of all the fun and unusual social events in Paris. Bérangère is pronounced “Bear-on-jhare…. (you say the “on” like onion) (“jhare” like saying share but with a “J”)…sounds lovely when said like a native Parisian.

I have a picture of our entrée (an entrée in France is similar to an appetizer in the US) * more insight below on how a meal is labelled and structured in France. and moment by moment picture collage of our divine one-of-a-kind dessert…I can not describe all the components of the dessert because it would have been inappropriate to ask during the presentation by the waiter (plus I’m sure I would not have understood everything :-)…but I believe my pictures will be worth a 1,000 words…I can tell you this…the execution of the presentation was perfect and somehow enhanced every spoon full!  

* The French labeling and structure of a dinner as I have been introduced over the years: You can draw a very broad stroke and say there are 3 courses Entrée (starter), Plats Principaux (main dish), Dessert. This is definitely how you will see and experience a meal laid out on a menu at a restaurant (it’s also common to see a column for Hors d’œuvres). However, if you are eating with friends and/or family or at a nice event…you will experience a 5 course meal..the serving size of each course is proportioned appropriately for the occasion…but each course is distinctly different. I think it would be a shame to narrow down this well orchestrated social event by saying it’s a standard 3 segments event when you are actually getting more than 3 distinct courses. First, you could see two french words and one english to introduce the start of the meal * Hors d’œuvres (meaning “outside the meal”), *entrée (meaning, wait for it… entry, before the main course) and also the english word *Starter. Even though the entrée or hors d’œuvres could represent one offering before the main course, I have found that it is really two distinct offerings prior to the main meal that often get blended together under one name. For example, 1) you will be offered first (hors d’œuvres) anything cold or room temperature from pâté, foie gras, chips, charcuterie to crudités (along with champagne, wine or beer)…then, 2) a selection of hot savory finger food(s) (like puff pastries, etc.) will be served…which is considered the entrée. Next, 3) the main course which in France is referred to as “Plats Principaux” (Principle Plate), what we in the US refer to as our entree. Next, 4) you will always receive a selection of cheeses (fromage) after the main course and finally 5) dessert. Dessert in France is not always sweets…it can be a few simple pieces of fruit. Cakes and pastries are usually for birthdays, or special meals (holidays, etc.)…side bar: unless someone brings a sweet treat under the guides of a house warming gift to guarantee dessert will be served :-)…ssshhh. 

So here we go…the dessert consisted of coconut/lime ice cream with dark chocolate granache mousse, sprinkled with a particular varietal of roasted nuts, a chocolate granache hat (I’m not crazy…you will see) that was melted down with the slow addition of a hot, thick chocolate (touch of spice) granache sauce….Please take your seats at this time, dessert has arrived.