#GastrologyInParis - Michelin star brilliance @ Relais d'Auteuil

Gastrology bloggers dined courtesy of Relais d'Auteuil.

At Relais d'Auteuil, the love of art meets truly exquisite French cuisine.

The man behind it all, chef extraordinaire Patrick Pignol truly impresses. In a previous life, Pignol plied his trade with the top chefs in the French culinary scene (Ledoyen on the Champs-Elysees, Le Gavroche (in London) and Chiberta), before finally setting up Relais d’Auteuil in the chic 16th district. 30 years from inception, he is still in the kitchen wow-ing patrons.

The restaurant menu focuses on carefully selected seasonal produce paired with skilful cooking methods which show a deep respect for the high quality produce thereby allowing the ingredients to shine.  

It is this obsession which has made Pignol a highly awarded chef who is both recognized and respected by his peers. One of the few chefs to consistently visit the market to do his own shopping, Pignol enjoys being guided by the fresh produce which he lovingly discovers at Rungis. 

A regular customer at Relais d'Auteuil blows us a kiss!

It is no wonder that loyal customers return time and time again to indulge in Pignol's delicious French cuisine and enjoy the friendly atmosphere.

Amandine de foie gras

Luxurious foie gras is enveloped within a crisp potato exterior and a further layer of soft potato. The addition of cumin is a masterstroke which provides a lovely counterpoint to the decadent dish. It is no wonder that this dish has become a signature dish at Relais d’Auteuil.

Belles Asperges vertesde Pertuis, et morilles fraiches tombée de persil plat

Wonderfully in season asparagus is served with earthy mushrooms and fresh parsley. It is a dish that shouts out, “It is spring!” This is one beautiful dish that is not to be missed.

Oursins servis dans leur coque

One of the many highlights from our visit was this dish of buttery sea urchin served in its shell. It was a fantastic tastebud-enlivening course.

Encornets farcis aux oignons doux des Cévennes et senteur despeck

We adored the beach-like presentation of this dish and loved the flavours even more. The quality of the squid was exemplary. The perfectly cooked squid was stuffed with sweet onions and tomatoes. A Mediterranean inspired dish which allowed the natural sweetness of the squid to shine.

Ris de veau rissolé au beurre de cardamome et parfum d'oseille

A favourite among the regulars, the battered sweetbreads were wonderfully crisp on the outside and tender on the inside having been sautéed in butter and cardamom. Perfumed with sorrel it was a treat for all the senses. 

Red fruit Soufflé 

The soufflé was picture perfect. Filled with a lovely surprise of sweet and tangy berries, the soufflé was beautifully light and fluffy.

Be guided by a true chef in every sense of the word at Relais d’Auteuil - a superb restaurant where genuine passion can be felt in every mouthful. 

Location: 31 Boulevard Murat, 75016 Paris, France

Phone: +33 1 46 51 09 54

Link: www.relaisdauteuil-pignol.fr/

Cuisine: French

Check out our Paris foodie guide here!

#GastrologyInBurgundy - Burgundy’s gastronomic star - Restaurant Stéphane Derbord

Gastrology bloggers dined courtesy of Restaurant Stéphane Derbord.

Located at the end of Dijon's beautiful park alleys, Michelin star Stéphane Derbord offers refined traditional French cuisine in which the Burgundian terroir is honoured.

The restaurant (which bears this gastronomic star’s name) is housed within a mansion in Dijon and features contemporary and elegant furnishings. This is further enhanced by the warmth of the wait staff, in particular the lovely Isabelle Derbord who oversees the smooth operation of the restaurant.

The menu stays true to classical French gastronomic techniques while introducing world-flavours which excite and delight. Not to be outshone is the impenetrable wine list which includes over 800 impressive wines. We were pleased to indulge in some Burgundy wine chosen by the sommelier to match each of our courses.

Pan fried medallions of duck foie gras from the Landes area in France Pears chutney, caramelised with Vin Jaune from the Arbois area and spices

The medallions of duck foie gras were an exquisitely luxurious start to our meal. Perfectly crisp on the outside and wonderfully fatty on the inside.

Deboned Frog Legs, Helianthus mousseline with cream realised with a syphon watercress juice

The dish of frog legs with Helianthus mousseline was truly superb. The frog legs were nicely caramelised and crispy while the creamy broth was an unctuous, cloudy concoction of decadently rich flavours. The accompanying thick watercress juice matched perfectly. 

Crispy langoustine from Loctudy (Brittany), Burgundy saffron broth, sweet potato, vanilla purée and coconut cream 

The eye catching filo pastry wrapped langoustine was yet another highlight. The combination of the crispy filo pastry and the fresh tender langoustine was a textural delight. It was a beautiful amalgamation of sweet and salty flavours which tingled the senses. The saffron was thoroughly captivating and was a marriage made in heaven with the baked to perfection filo pastry’s nice crisp bite.

Monkfish from Brittany, butter and white wine sauce, shallots and turmeric roots

A dish of complex but well balanced flavours, the monkfish was perfectly seared and bursting with natural flavour, a flavour further enhanced by the subtle sweetness of butter and white wine sauce. The fruity acidity of the shallots and turmeric roots introduced further layers of complexity.  It was a magnificent dish. 

Pigeon from Mieral's, Hautes Cotes juniper berries, crunchy cabbage and a broccoli purée

Our final savoury course was one of our favourite courses of the evening. Sourced from La Bress, one of the best pigeon farmers in the Lyon, the back of the pigeon had been skilfully marinated in Hautes Cotes juniper berries and roasted while the thigh has been cooked in a liquorice broth before each were smoked with pine needle. The results spoke for themselves. 

The pigeon was exceedingly silky and did not have the fibrous texture often associated with poorly prepared pigeon.  It was perfectly seasoned with the natural gaminess of the pigeon showcased along with the delicate smokiness from the pine needles, the fragrance of the liquorice and the slight tartness of the juniper berries.

We then chose from an astounding selection of 30 cheeses from Burgundy and around France.

Dessert tasting plate

Our evening concluded on a sweet note with a lovely selection of desserts. Particularly noteworthy were the “variations on the strawberry” and Stephane Derbord’s “black forest cake” – both were excellent desserts that showcased appetisingly fresh fruit flavours.

Dinner at Restaurant Stéphane Derbord is an elegantly refined affair. Stéphane Derbord’s subtle creativity paired with beautiful Bourguignon produce hits all the right notes to produce a truly gourmet and unforgettable experience 

Location: 10 Place du Président Wilson, 21000 Dijon, France

Phone: +33 3 80 67 74 64

Link: http://www.restaurantstephanederbord.fr/en/

Cuisine: French