Le Fleur de Pave is cheffed by Sylvain Sendra but he liberally acknowledges the contributions of master vegetable grower Asafumi Yamashita, both of whose products we've followed for years. Sendra has an astonishing 45E multi-course lunch here which as far as I'm concerned hits all the high notes perfectly.
He started us off with a set of amuses with a hot roll and the Rossi family olive oil, moved on to a beef marrow-based puree/veloute, then an intense risotto with salicornes, beetroot sausage with sumac, barbu with mushrooms two ways, mango, cream and meringue and topped this splendid meal off with mignardises to be eaten from marshmallows to nut wafers to flan and macarons.
Our bill, after a New Year's offering of champagne, with 2 bottles of micro-filtered water, one of wine and 2 coffees, with a "gift" of the sausage, was 153E.
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