The cheese course at le Comptoir du Relais. Or: Thanksgiving in Paris.
The cheese course is a part of the set menu - the waiter brings a tray and leaves you to it.
Also on the set menu that night: scallops roasted in the shell with black trumpet mushrooms; a single Breton lobster raviolo in a frothy bisque with vinegar pearls rolling around the bowl; milk-fed veal seared on the plancha; (one of us ordered the lièvre façon royale, rabbit in its own blood - intense, elegant, rich); and mousse with tropical fruits and lait ribot ice cream. Caramels come with the check.
The cheese course at le Comptoir du Relais. Or: Thanksgiving in Paris.
The cheese course is a part of the set menu - the waiter brings a tray and leaves you to it.
Also on the set menu that night: scallops roasted in the shell with black trumpet mushrooms; a single Breton lobster raviolo in a frothy bisque with vinegar pearls rolling around the bowl; milk-fed veal seared on the plancha; (one of us ordered the lièvre façon royale, rabbit in its own blood - intense, elegant, rich); and mousse with tropical fruits and lait ribot ice cream. Caramels come with the check.
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