Pierre Gagnaire (Pt 2)

We sat for a minute and the waiter brought us our menus. They were more than menus, they were story books with the history of the restaurant and Chef himself. There were not that many items being offered, but they all looks spectacular. They had a nine course tasting menu (Menu d’Automme) which is what we knew we would order, but we wanted to keep looking for a while anyway.

We ordered a coup of a blanc de blanc vintage champagne (1996) I didn’t write down the name, but you will have to trust me that it was good. Nice nose, good crown, dry with some yeast flavors. A nice way to start the evening.

When the waiter returned, we ordered the tasting menu and asked for the sommelier. We told him that we were going to have the Menu Desgustation, and he suggested a white, since most of the dished were fish. We agreed, and he turned us toward a white Burgundy, in particular a Meursault (which I have been mispronouncing all these years). Interestingly enough, he did not say we should order the most expensive one, and recommended the 2002 Meursault Clos Richemont. A dry wine with a nice strong mineral undertone. It had good acids and a strong finish. It was perfect with the meal. At least about ¾ of the meal (we sort of ran out about six courses in and had to order a split of a St Aubin – a 2004 Frionnes. Not as interesting, but very good as well.)

After we selected our wine, they started bringing our food. It started when we still had our champagne, with an amuse bouche. This was four little bites of food that I cannot rightly recall. (There was too much food to come). I know one was a crunchy ball of a fried bit, another was gelatinous, and a third was a taste of seafood.