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Ledoyen lunch menu last week..

Busk Jan 2, 2011 12:42 AM

Delivered as expected. All food was superb. Ris de veau and cod with black truffles mains. Some how, we expected different items on the menu, but these were fine. Room was all tourists having a very nice three-star lunch. The lunch menu recommended bottle of pouilly fuisse at about 60 euros was fine. Service was reserved, quite decent and without any hint of attitude. Bill for two with two coupes of champagne to start, an extra glass of red with the cheese, and one coffee was 320 euro.

A couple things:

1. They forgot to bring us butter. We didn't ask, but found it a little strange. Probably just forgot...
2. Cheese plate was above average with all good renditions as far as I could see and taste, but the comte didn't appear to be more than 18 months old.

Would recommend and would certainly return.

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  1. Parigi RE: Busk Jan 2, 2011 01:02 AM

    "They forgot to bring us butter. We didn't ask"

    Butter for the bread? I would not cal it "forgot". Normally restaurants in France do not serve butter with bread. During a meal, the French eat bread as is.
    Yes you do have to ask.

    6 Replies
    1. re: Parigi
      p
      Ptipois RE: Parigi Jan 2, 2011 02:06 AM

      True in most cases, but in a Michelin 3-star or even 2-star there should be butter on the table. It's a little strange that it was missing on that one, especially with a Breton chef at the piano.

      As for comté: ultra-aged is not mandatory or part of the 3-star standard package. Younger comtés can be quite good too and sometimes better than an older one that hasn't been aged optimally. In recent years the fame of Antony and the like has made old comté a high-end lieu commun, but I find it rather refreshing that a high-end restaurant does not yield to that trend. There are thousands of wonderful other cheeses to choose from.

      1. re: Ptipois
        n
        Nancy S. RE: Ptipois Jan 2, 2011 05:15 AM

        I did a side by side comparison of Dubois's 2-year old comte and 4-year old comte, and I preferred the 2-year old this time around (which for me is surprising). The flavors and texture of the 2-year old was more nuanced and well-rounded.

        1. re: Nancy S.
          p
          Ptipois RE: Nancy S. Jan 2, 2011 10:00 AM

          4-year-old comté seems to be elevated into something that is no longer comté. Younger comté is a different cheese - it is comté and that is delicious, too.

          1. re: Nancy S.
            souphie RE: Nancy S. Jan 2, 2011 09:38 PM

            As I keep saying -- names of cheeses are just an indication. They keep the same name from one time to the next, but not the same taste.

            As Pti says, it is nice that some high end restaurants keep serving the best cheeses they can, not just the best names (and Ledoyen has Antony cheese but not only).

            Busk, great to have another confirmation that Ledoyen still delivers.

            1. re: souphie
              law_doc89 RE: souphie Jul 12, 2011 05:12 PM

              Last week they had a great Termignon de Savoie, but no Boulette D'Avnes.

        2. re: Parigi
          Busk RE: Parigi Jan 2, 2011 02:06 AM

          Often they do.

        3. law_doc89 RE: Busk Jul 12, 2011 05:09 PM

          They serve cheese, not butter at Ledoyan.

          Had lunch there last week, They have changed the cheese to accommodate changing tastes and don't have some of the stronger, more complex cheeses anymore.

          2 Replies
          1. re: law_doc89
            e
            estnet RE: law_doc89 Jul 13, 2011 09:44 PM

            Well when I was there last month there certainly was butter - and it was exceptional.

            So exceptional, in fact, that I asked if I could buy it anywhere and was told that it was made at a small farm and very hard to purchase out of the area (which I believe was in the North - don't remember exactly)

            1. re: estnet
              d
              dietndesire RE: estnet Jul 14, 2011 10:18 AM

              2nd all of that but for last week. Though I do not know what strong cheeses they used to have that they do not offer at the moment. Must be nice to know their offerings so intimately.

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