Exuding all the opulence one might expect from the LVMH Cheval Blanc it occupies dinner at Plenitude is a lesson in luxury, the sort of place where eye-popping prices and tables booked eight months in advance somehow seem justified by everything from a room overlooking Pont Neuf to service that is effortlessly enjoyable yet able to educate, appease and adjust on the fly. Toqued by Chef Arnaud Donckele and Pastry Chef Maxime Frédéric, the former building each plate around Sauces that are thrust into the spotlight, five “courses” prove to be far more in terms of taste, texture and aroma with a plethora of small surprises added along the way. This is as close to "perfect" as French Cuisine comes today.

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