12-31 New Year’s Eve

The decision on what to do for New Years Eve was actually quite difficult and easy at the same time. Paris – lots of different places we could have gone, parities, fancy dining, and restaurants with fantastic views abound. However, we decided to return to Le Réminet and booked a table for the 7:30. This place, which we have already been to on this trip and reported earlier, is only a few steps from Norte-Dame and Ile Saint Louis.   This place is a semi-gastromic bistro with chic seating serving gourmet meals in a candlelit-vaulted room.

Just a few steps away from the restaurant is a cute music box store we stopped into prior to going into the restaurant. Avanti la Musica was filled with different music boxes and beautiful toys. Claudia picked out a lovely little gift for herself and we all enjoyed the place. 

Chris and Claudia in a little shop by the Restaurant that had LOTS of music boxes and interesting toys.

Music boxes everywhere.
The shop was filled with interesting items for sure.

 

 

Now for the main event of the evening.

Getting ready to go in for dinner

Le Réminet is really a small place with maybe 30 seats and we had the table of honor (being the biggest party) at the round table in the corner of the place. Over the course of the next FIVE HOURS we were served a delightful dinner of maybe 8 courses. I did get a little carried away and ordered four bottles of wines during the evening.

Soy marinated sashimi tuna coated in sesame seeds on a bed of red cabbage
Fine brioche tart with foie gras, crunchy vegetables with lemon caviar and creamy Jerusalem artichokes
Ravioli of scallops with porcini mushrooms, eaten with hazelnut oil, seafood toast in marinade
Smoked mustard line caught sea bass, mashed siphon mashed potatoes, ripe seawater oysters
Venison fillet lacquered with maple syrup and truffle, cranberry condiments, pumpkin chips and forgotten vegetables
Our group on New Years Eve

 

 

 

 

 

 

 

 

 

The selection of cheeses available was impressive.
Chris seemed to be very happy.
Dessert was an assortment of New Year’s delicacies
Here we are with the Chef, Eric Ponchet

At midnight we all rang in the New Year with Bonne Année and had a moment with the Chef to thank him for a lovely evening.

 

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