Neil A. Chef

Neil A. Chef

1167 Meals
Dinner at Le 1920

Dinner at Le 1920

at Le 1920 on 7 January 2018
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569

This was one of those meals where I could not fault it but it left me cold. An excellent 2* meal at the restaurants new venue at the Rothchild’s property which is now a new Four Seasons hotel. Great service, food, venue but none of the dishes really made me swoon. But I honestly think that is just down to personal taste. Like I said, I recognise it as an excellent meal but probably would not go back.

Classic French
French
Creative French
Modern French
Finedining
tastingmenu
2michelinstar
megeve
fourseasons
7 / 10
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Signed menu
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Signed menu

Restaurant, hotel and view from the table
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Restaurant, hotel and view from the table

Bread and butter whipped with olive oil. Sel de Gris on the side
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Bread and butter whipped with olive oil. Sel de Gris on the side

Petit four
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Petit four

Petit four
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Petit four

Souffle accompaniment
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Souffle accompaniment

Petit four
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Petit four

Kabosu lemon cream, cashew nut shortbread & honey from Chateau de Pregny
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Kabosu lemon cream, cashew nut shortbread & honey from Chateau de Pregny

Winter 2018 ‘Paris Brest’
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Winter 2018 ‘Paris Brest’

Brie Edmond de Rothschild with black truffle
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Brie Edmond de Rothschild with black truffle

Roast deep sea turbot, Le Touquet potatoes, Vallee d’Aoste Lard d’Arnad & carbonara veloute
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Roast deep sea turbot, Le Touquet potatoes, Vallee d’Aoste Lard d’Arnad & carbonara veloute

Grilled scallops w Alba white truffle, slow cooked cauliflower mushroom, sauce a l’or Blanc
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Grilled scallops w Alba white truffle, slow cooked cauliflower mushroom, sauce a l’or Blanc

Rigatoni & tetragone cooked with Alba white truffle
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Rigatoni & tetragone cooked with Alba white truffle

Giant Britanny langoustine tartare
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Giant Britanny langoustine tartare

Giant Britanny langoustines served two ways, watercress & Piedmont hazelnuts
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Giant Britanny langoustines served two ways, watercress & Piedmont hazelnuts

Duck foie gras from Landes
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Duck foie gras from Landes

Duck foie gras from Landes, black truffle, ‘opera’ style,lamb’s lettuce and seasoned toast
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Duck foie gras from Landes, black truffle, ‘opera’ style,lamb’s lettuce and seasoned toast

Spider crab with bottarga, Barigoule style artichoke, citrus fruit mousseline
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Spider crab with bottarga, Barigoule style artichoke, citrus fruit mousseline

Oyster lollipop and green apple mousse
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Oyster lollipop and green apple mousse

Local cured ham on toast
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Local cured ham on toast

Delice de Jeanette cow cheese and honey
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Delice de Jeanette cow cheese and honey