Chef’s Table at Gordon Ramsay’s Au Trianon
We checked in right before 7:30pm and were led to the table in front of their kitchen. We had our photo taken and upon looking at it - I can tell, I’ve lost weight as that dress was swallowing me. Guess that’s a good thing!
Place Setting
73 page wine list
Chefs in the kitchen
Our meal included a bottle of Champagne Dehours and we also ordered a bottle of Trainon 2010 which was a red wine made from Merlot nearby and aged to the right point. We switched to the red after the first few courses and finished the champagne with the desserts.
We were given our amuse bouche which was three small bites of veal head, fish tartare and a piece of tuna. I enjoyed each of those while my husband just liked the first one.
Amuse Bouche
We had two types of bread - french baguette & olive bread that were served with salted butter. We went through three of baguettes over the course of the evening as they were so good!
Bread and butter
The next course was a lot of caviar. The best part of the dish was the sauce which made eating all the salmon so much easier. My husband only ate half and was told he should speak up if there are things he doesn’t like. He explained he rather try things and if he doesn’t love them, save stomach space for all the goodies we knew we had coming.
‘Scottish’ Salmon, Smoked with Beechwood, Caviar,cucumber flower
The next dish also was a winner for the cream used. That cream could have been on anything I probably would have eaten it. The meats were simple in preparation with just the right amount of seasoning but that sauce pulled it all together. We loved it!
Chicken, Sweetbreads, Lobster with Almond Cream
Our next course was all about the vegetables. While I really loved the onions and carrots, lentils are not my thing but they are my husband’s so he stole everything I didn’t eat. This might have been one of his favorite dishes of the night!
Beluga lentils from “Perche” glazed vegetables, sorrel condiments, Roasted jus
Continuing on, the lead server plated our next dish in front of us with the deshelling of the lobster along with pouring the bisque on top. This was a lot of lobster for me but it was well done. The bisque was velvety and really was my favorite part. I couldn’t finish it as I knew we had a lot more to come.
Blue Lobster, tomato tartare, creamy bisque emulsion
Our main course was lamb. I was nervous my husband wouldn’t enjoy it as he usually doesn’t like lamb dishes. He enjoyed it but not as much as the lamb dish he had in Capri but I doubt anything could top that.
Lamb, 4 ways with eggplant caviar & onion straws
They rolled over the cheese cart to present the cheeses to us. I’m sad I didn’t make notes of what the cheeses were. I skipped the blue as I knew it would probably be too strong for me. The flower jelly was almost like honey and I really loved it on the stronger of the two cheeses with the jelly on it. It reminded me of a parmesan reggiano but stronger. My husband got all three and confirmed he isn’t a fan of blue cheese either.
Cheese Cart
Cheese with Frozen Grapes, Flower Jelly
We cleaned our palettes as we moved to dessert. I’ve had mint sorbet and yuzu sorbet before but the combination of those two flavors with basil was refreshing without being too sweet.
Yuzu, Mint, Basil Sorbet
The first dessert was simple. Custard with fresh blueberries and a very light meringue on top. The blueberries were so tiny that they were amazing. I loved them.
Blueberries
The next dessert was incredibly light and a hit for both of us. There was also a salted caramel bourbon ice cream served with it which I could have easily eaten more of.
Crispy Mille-Feuille, Madagascar & Tahitian Vanilla Cream
The next dish was a ginger-cream filled baba that was flambed in front of us with some more fruit. We really loved these as the fruit was also perfectly cooked with the rum as well.
Baba on Fire
Flambed Baba, Roasted Pineapple with Ginger, Rum Ice Cream & Chantilly Cream
As we had our espresso, we also each got a small hazelnut puff pastry which was a lovely way to end the dinner.
Hazelnut Puff Pastry
As we settled the bill (which was actually cheaper than I was expecting), we were given a thank you gift to bring back to our room. It was some type of cake pastry which I ate one so far. It was wonderful but well, Tauck has been keeping us full so I haven’t needed to snack much during the day to eat it. Overall, this meal was wonderful. It took about four hours start to finish. Would I do it again? Probably not because of the costs involved & there are so many places to eat if I was to return to the area but I’m very glad I did it this one time.
Goodbye Gift
Upon return to the room, we had a letter from Tauck welcoming us along with a few reminders for the trip. While we could get our tickets tomorrow morning, the tour would officially kick off the next evening at 6:30.
Welcome Letter from Tauck