Dinner

Last night, I crossed an item off my bucket list: to eat in a starred Michelin restaurant. We didn’t pick our lodging because it had this restaurant, but I am glad we did. When I went to the desk to ask for information and a possible reservation, it was Chef J.M. Perochon who met me there. And although they were full for the evening, he squeezed us onto the front deck.

We were seated at 7:30. I was concerned that the heat wave we have all been experiencing would make it uncomfortable, but cloud cover and a steady breeze made it quite pleasant. On the recommendation of M. Perochon, who greeted us on arrival and promised to see us again at the end, we ordered the lobster menu.

Pictured below is our meal, in order of presentation:

This was a small algae mousse. We weren’t sure whether or not to eat the algae itself. You never know. So I asked, and we were assured that we were not to eat it.

This was lobster claw meat with chèvre and caviar and a parsley sauce.

Lobster with tomatoes

Lobster with rhubarb, blackberries, and strawberry.

The "pre-dessert,"which was a carrot sorbet
with crystalized sugar and crème fraîche.

We forgot to take photos of our main desserts, but Vicki had a chocolate something and I had a pear something. 

A mango mousse tart (so tiny!) and a ginger shortbread

Chocolate with caramel and pineapple

There were about 4 waitstaff, and they varied in their ability to describe each course. One younger guy, not a professional waiter (it was a summer gig), was wonderful to talk with, and he tried hard to explain difficult items (can you describe a mousse of algae?). Vicki, ever supportive in such situations, helped him with the English when he hesitated. If all else failed, he gave me the French, and I tried to translate.

I am certain the waitstaff must have laughed at us inside, but the entire experience was most enjoyable, No one item stands out for me - it was more the overall experience. We sat and chatted for over 4 hours, totally relaxed and unhurried. We people watched - and were watched. Our table was at the front edge of the deck, giving us a nice view of the ocean. 

At the end of the meal, Chef Perochon came over to ask about the meal.We learned a lot about him. He is my age and started cooking at 15. He cooked in Telluride, CO, and in Antigua before returning to his hometown to open a restaurant. He is married and has a son who is not a cook. What I found most interesting were his comments on the US and France. He said he could have made a lot of money in the US, but that in the US, you have to pay for a lot more - and you can lose everything. In France, you may make less, but there are multiple safety nets and support from the government. Interesting contrasts. 

[When the wind was blowing, we had a great time watching the birds. Many would just ride the wind while facing the wind, meaning that they would simply stay in the same place. We couldn't decide whether they wanted to do that or perhaps were wondering why they couldn't get anywhere. I know that they are sentient, but still... -v}