For Valentines Day, my Mr. treated me to a dinner for two.
Entering the Intercontinental we crossed the rose filled lobby to the private restaurant elevator.
The doors closed behind us and only a few seconds later we stepped out into Reflets par Pierre Gagnaire.
We were warmly greeted by two hostesses who confirmed our reservation with a smile and showed us to our table.
The warm purple carpet was specially set with red and white rose petals.
The Valentines Day mood was quickly setting in.
Walking down the entrance hall the warmth is only broken for a split second by the large glass window displaying the bright white spotless kitchen exposing the talented staff.
Round the corner and you are taken back into the warm, dim, chandelier and candle lit dining area.
Taking our seats at the rose petal table we were presented with the specially crafted Valentines Day menu.
To settle in we were presented with a glass of pink bubbles and a selection of hors d’oeuvres.
On the teardrop spoon was the thinnest slice of potato crisp topped with a tuna mousse and single salmon egg.
Floating on the bowl between us was an original assortment of amuse bouche.
The cucumber was topped with a jelly of gin tonic.
The marshmallow was flavoured with lemon and thyme.
The amuse bouche breads were a selection of sweet twists of puff pastry and perfectly toasted slices.
Now for those of you who know me – bread is an important thing.
You can tell a lot about a restaurant by the bread they serve and Reflet’s is worth noting.
The thin long bread (Italian bread) is served warm, spread on some of the seaweed butter and your typical bread and butter has a whole new meaning.
There is also unfiltered olive oil that pairs best with the harder crusted rustic roll.
Nibbling on our unique selection of hors d’oeuvres and sipping pink bubbles we were settling into the special Valentines Day menu nicely.
The first dish – a mushroom jelly with a ground mushroom center topped with Osciètre caviar (that was placed on separately in the smallest spoons by our white gloved waiter).
Served with blinis (those little pancakes) and a dark tapioca spread.
The infusion, though it might seem strange to the ear, was an delight to the palate.
Finishing our first dish we were brought another infusion of flavors.
Fresh Brittany crab meat that had been rubbed in a green curry butter before being paired with green asparagus and snowpeas.
Only when it was set on our table was it delicately topped in front of us with perfectly tender scallops.
Mr. Z loves scallops and found them just to his liking.
La Truffe Noire was the name of this next gastronomic exploration.
The centerpiece was a raviole of cuttlefish with sunchoke articoke beneath.
The fresh large oyster was placed onto of the side dish.
Don’t be fooled by this small size of this little side dish, it was mouthwatering.
The mixture of oyster, truffle and haddock was nothing short of a tasteful full bodied romance.
The dish was so full of rich flavors that any words would fall short of describing their features.
The best I can say is that I thoroughly enjoyed each and every bite.
We sipped and chatted in low voices until we were ready for the main dish to arrive.
The dish name was Le Veau -A veal chop roasted with oregano presented in thin slices with grated artichoke on a bed of pumpkin cream.
The dish was partnered with a side of crispy sweetbread, simmered grapefruit and chicory.
The pumpkin cream was love at first bite.
Pulling the whole dish together I could not put my fork down.
Then the most beautiful dishes of all arrived.
Le Dessert Des Amoureux
Red, pink, velvet, chocolate covered, and smooth the four individual but complimenting dishes were placed before us.
A feast for the eyes.
On the left, a white cheesecake sorbet with a rim of delectable red poppy flower chantilly topped with two pink hearts that literally tasted like Valentines Day.
Mr. Z tried it first and made the statement. I laughed, but after trying it myself I had to agree.
The little chocolate dessert (because what Valentines Day is complete without chocolate) was a scoop of blackcurrant ice cream.
Half dipped in crispy dark chocolate and strip of sweet chestnut cream flavored with a hint of rum.
It was the frozen blood orange parfait with rose meringue and citrus syrup that cleansed the palate with it’s fresh fruit taste for velvet raspberry and lime cake.
The white chocolates was covered in a romantic, edible, red velvet sheet snuggled up with rose petals and two darling chocolate hearts.
Cracking open its white chocolate shell to expose the soft passion fruit jelly.
Finished, our plates were swiftly and silently cleared by the attentive staff.
It only took one glance at each other to know how we should end such a perfect evening.
A little old fashioned with a delicious soaked natural cherry and peel of orange.
When it was time to leave each of the staff took their turn to bid us goodnight.
On our way back to the private elevator the waitress presented us with parting Valentine’s gifts.
A rose and fresh marshmallow treats.
The perfect ending to the perfect dinner.
Happy Valentines Day everyone ! xx
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