Now it was time for us to navigate the menu. We were handed French menus which we stared at for about one minute before Pedro came up and asked if we would like to look at the English menu –we said yes. I expected the menu to be challenging, for everything I order, there’s going to be something else I want. After flipping back and forth through the pages I decided we would first start by ordering a few simple yet ace starters. The Butternut Squash Soup with Delicate Cepe Mushroom Foam and the Hard Boiled Egg with Fresh Mayo and Shredded Crab looked like the best options –simple and uncomplicated yet highly appetizing. The soup was the first thing I tried and it sent me reeling and a wheeling, splishin’ and a splashin’. This was no ordinary butternut squash soup, I literally had to sip very slowly to comprehend all the flavors happening at once. The Hard Boiled Egg had some big shoes to fill, which it did with its tangy and creamy taste of egg and mayo combined with the crab –I was in heaven and I let it be known right then and there. Danielle ordered the Poached Egg and judging from the look on her face, she had no regrets over this decision.
The entrees arrived and affirmed the feeling that we could do no wrong. My Beef Rib was nearly the circumference of a baseball, set upon parsnip puree, surrounded by wild mushrooms, game sauce that had a taste of a smattering of chocolate. Danielle’s spit roast chicken looked impressive as well, but I could hardly take my eyes off what was in front of me. The chop was cooked to perfection, seared on the outside and just the shade of pink I like to see on the inside. The puree was decadent and dreamy mixed with the compressed pear. In all of this I had lost sight of Danielle who was having a sensory overload of her own. I hadn’t noticed that she had given me a little sample of her fish. This fish was heavenly; it practically melted in my mouth as I heard that faint voice repeating, “Spit Roasted Fish”.
Our maitre’de had informed us well in advance about the desert selection because there are so many good things to choose, and we knew we would need some proper time to decide how to approach the ending an already amazing dinner. At this point a Homemade Rum Baba sounded like a very good idea to be split between Danielle and me. Once it arrives we start dipping in, Danielle and I are both reeling at this point from a parade of amazing flavors. 114 Faubourg raised the bar in terms of staff, atmosphere and of course the out-of-this world amazing food. I highly suggest taking my lead and refrain from over analyzing the menu and just allow your inner chef to guide you. With no advice or guidance on my part, 114 Faubourg proved incapable of being anything less than impressive across the board.114 Faubourg (Inside the Le Hotel Bristol)112, Rue Du Faubourg Saint Honoré; Paris 011-33-1-53-43-43-00. Métro: Miromesnil