It was M’s birthday and although we’d eaten many times at the Duke’s Bar at the Hotel Westminster overseen by Chef Christophe Moisand we’d never tried his 1-star Le Céladon. We were warmly welcomed by Alain, the maitre d’ and ushered to our table where moments later Emanuel Traore, the charming General Manager, joined us accompanied by 3 flutes of an excellent champagne rosé.
It was M’s birthday and although we’d eaten many times at the Duke’s Bar at the Hotel Westminster overseen by Chef Christophe Moisand we’d never tried his 1-star Le Céladon. We were warmly welcomed by Alain, the maitre d’ and ushered to our table where moments later Emanuel Traore, the charming General Manager, joined us accompanied by 3 flutes of an excellent champagne rosé.
Prior to ordering, Eric Bréhout, our sommellier came by to discuss the menu and recommend accompanying wines. M, the Nez (de Neuilly) was intrigued by his selections and it only remained to apply the nose and taste test.
Knowing of the chef’s prowess with seafood I began my meal with a Merlu de Galice served cold in a bath olive oil from Baux-de-Provence and garnished with spring vegetables and parsley juice. M zeroed in on Le Tourteau de nos côtes, Crabmeat cooked in zucchini flowers with Kalamata olives. They were both delightful and enhanced by a Vin blanc Savennières 2007 Clos St Yves , Domaine de Beaumard. This wine from the Loire Valley is rarely exported to the United States and it was excellent with a nez très fleuri, très savoureux en bouche et fin de bouche.
Sticking to the ocean we next ordered Le Rouget barbet stuffed with bouillabaisse-perfumed rice and vegetables and a Roasted Lotte Bretonne accompanied by poivrades and piquillos. Eric poured a 2008 Bourgogne / Beaune Champs-Pimont 1er cru, another unusual wine that M found to have a nose of red fruit, exceptional freshness and very good minerality–another exceptional wine. Two glasses remained after our main courses so we shared a cheese plate–unthinkable not to. Our eyes now found the same item: a soufflé of café and a small martini glass of Tiramisu, Chantilly and Marsala ice cream. It was scrumptious.
Superb food in an elegant environment, charming service and distinctive wines. We shall remember this meal for a long time and I’ll be back soon to see what Chef Moisand offers carnivores.
Le Céladon 15 rue Danou 75002
Monday-Friday 12:30-2PM, 7:30-9:30PM
Tel: 01-47 03 40 42
Metro: Opéra
