Cuisine:

• French

L'Obé Description:
The brasserie of hôtel de Crillon, l'Obélisque, received a new lease on life when it was turned into L'Obé. The Lalique chandeliers as well as the woodwork have been maintained, and indirect lighting has been incorporated in the ceiling. The general feel, however, lacks colors. The tasting menu has disappeared, and everything is now served à la carte. The dishes are much lighter than before and can each be paired with a wine. The crab meat with ginger and coriander comes with a Jurancon Sec A.O.C. Marie 2006; while the œuf cocotte en parfait with crayfish and tetragones spinach is accompanied by an Orleans Blanc A.O.C. l'Excellence 2007, Clos Saint Fiacre. A Canon Fronsac A.O.C. Château Canon Pecresse 2005 smartly escorts a Bavarian filet of beef with tomato and olives, with a side of round coin de rue potatoes. An excellent harmony can be found with the John Dory in curry powder and the Sancerre Blanc A.O.C. Florès 2007 Vincent Pinard. Additional side dishes include asparagus with Parmesan, olives and fat-streaked bacon; rice with Comté cheese; and stir-fried vegetables. Desserts such as the bourbon vanilla mille feuille and the exotic variation of a Charlotte are served with sweet wines by the glass. The service is in unison and worthy of a great palace.


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