Ever ride by a castle on your horse or  in my case, a donkey and wonder what the people and /or the giant is having for dinner? Me, never. But it’s a romantic vision.

We got an invite to have dinner at Saisons, which is part of the Paul Bocuse family of restaurants. It is wonderfully over staffed with  students (real ones- that have three years in)

And staffed by real chefs , who have been systematically trained (yelled at since age of 15 by an old guy with a big knife).The meal was flawless. That simple.  What did we have? Well doggie, lookie here-

Best Girlie Drink Ever

I can’t remember exactly what was in this welcome cocktail. There was a taste of cherry and a hint of citrus. Bottom line it was really good.

Even the bread was perfect. I tried to slip up our table captain by explaining that I wanted to change bread between course. He pulled it off like an Olympic figure skater, who does magic on the side.

Freshly Baked to Perfection

Before the first of five courses came the Amuse-bouche, which was let me say, amusing for my bouche.  I can’t remember what it was, but it was good.

Real China….. Real Food

Before we move on to the first course, let me introduce my dining companions. They are a group of very talented people from around the world with a true passion for food.

Our First Class Photo

We were missing one classmate from Austria, so in his place was the guy in the painting.

Creepy Old Guy

The guy in the painting was a silk merchant and I guessing by the size of the castle the silk business was a good thing to be into as a business. The silk business of course lead into the dry cleaning business, which lead into oxy clean which lead into the infomercial business, which lead into three easy payments of  $19.95.

Small room Off Private Dining Room

Course One

Le foie gras- en escalope poelee et pochee, consommé a la citronelle Tartine grillee.

Foie Gras, n’est pas

Course Two

Le Rouget barbet- raidi a l’huile d’olive verge, pointed ‘ aspergillosis, baby fenouuil safer and, emulsion d’une soups falcon barigoule

Fish Course

Course Three

Le veau-  Longe de veau rotie, pansies et Blette’s de Nice, jus au romarin

I Now Understand Fork Tender

I forgot to take pictures of the cheese course, but rest assured that the cheese plate was perfectly selected as was the wine pairings. The restaurant has full access to some fine wines and and fine cheese. And now some unfinished business.

Nice Combo

Dessert was fantastic and well disguised as a fruit cup. Pastry with cream surrounded by macerated strawberries and raspberries  and hidden inside is a strawberry/raspberry jelly. And that’s not it. We had coffee from the $15,000 coffee machine. It’s so fancy, it doesn’t even take quarters if you try to put one in. And just case you weren’t stuffed enough- mignardises, little treats that separate the diners from the eaters. Yep I’m an eater.