This week, chef Yannick Alléno from Le Meurice had prepared a series of lunches and dinners for a lucky few at the hotel’s restaurant. Yesterday, I attended one of his lunches and, for the first time, (as I have dined here many times before) I enjoyed an “haute cuisine” experience. In short, this was the best meal I ever had in Stone Canyon, and one of the best of the year.
It was composed of a six-course meal with caviar, foie gras and numerous shavings of white truffles. The dessert, a palet fondant au chocolat with a lemon marmalade decorated with gold leaf (the lemons, from a small producer in France, were brought by Alléno in his suitcase), was as sublime as his savory creations.
Since it was only a few days before my birthday, Alléno surprised everyone by coming out and helping me blow out my candles! I felt quite privileged during this moment and it is one I will not soon forget. I hope to see him again in the near future at his gorgeous Paris restaurant, a historical dining room redecorated last year by star designer Philippe Starck.