Our luncheon destination was a short walk from the George V to 12, rue Marbeuf so within minutes we were there. A little bit about Chez André. It has been open for business since 1936 and is fortunate to be in an extremely upscale neighborhood, within steps of the Champs Elysee and at the very heart of the famous « Triangle d’or » or the Golden Triangle, so-called because it is one of the most prestigious areas in Paris with the famous George V hotel, the Grand and Petit Palais, and all the boutiques of some of the world’s famous fashion designers- all within throwing , or shouting distance from each other. Despite all that glitter, Chez André remains a typical old fashion, chic bistro with excellent food and service. For lunch, and for this time of year, I would expect a clientele almost exclusively made up of Parisians, businessmen rather than tourists. But one never knows. Outside Chez André, there is a discreet red awning which stretches over an array of shellfish on ice; inside, an Art Nouveau, 1930’s decor which includes etched glass and masses of flowers. I found it all quite appealing.
The owner met us at the front door and we were immediately seated in their Salle du restaurant at a table away from the front door and by the window. Perfect. The restaurant serves the most delicious home-cooked French food with some pretty outstanding specialties. Max reminded me that he had heard they had a lamb special, a Gigot d’agneau rôti “Allaiton de l’Aveyron” which they carve tableside. That was enough information for me to know just what I wanted.
We started off with oysters the special were the «Gillardeau and the Creuses de Bretagne» and Max ordered a chilled bottle of Muscadet, Cuvee Vieilles Vignes, Chateau de l’Aiguillette 1995. The oysters were delicious but the Muscadet was one of the finest I’ve had in some time. Believe me on that one. Between the champagne and slurping oysters, I told Max I gathered he had been traveling a lot or at least that was my impression. Indeed, he had been spending some in Africa- again but business was business and I knew he worked in the “consulting ” realm and did rather well whatever it was he was doing. Apparently he had been in Senegal and Gabon – both West African countries and former French colonies. So of course there was a French way of doing business there and an African way -both had their good and bad points. But Max said he was on his way to the Ivory Coast where he would be a guest of the president’s wife. Max started to tell me something about that part of the world when our main course arrived. We stopped and readied ourselves for the lamb. Things were now getting very serious.
The owner met us at the front door and we were immediately seated in their Salle du restaurant at a table away from the front door and by the window. Perfect. The restaurant serves the most delicious home-cooked French food with some pretty outstanding specialties. Max reminded me that he had heard they had a lamb special, a Gigot d’agneau rôti “Allaiton de l’Aveyron” which they carve tableside. That was enough information for me to know just what I wanted.
We started off with oysters the special were the «Gillardeau and the Creuses de Bretagne» and Max ordered a chilled bottle of Muscadet, Cuvee Vieilles Vignes, Chateau de l’Aiguillette 1995. The oysters were delicious but the Muscadet was one of the finest I’ve had in some time. Believe me on that one. Between the champagne and slurping oysters, I told Max I gathered he had been traveling a lot or at least that was my impression. Indeed, he had been spending some in Africa- again but business was business and I knew he worked in the “consulting ” realm and did rather well whatever it was he was doing. Apparently he had been in Senegal and Gabon – both West African countries and former French colonies. So of course there was a French way of doing business there and an African way -both had their good and bad points. But Max said he was on his way to the Ivory Coast where he would be a guest of the president’s wife. Max started to tell me something about that part of the world when our main course arrived. We stopped and readied ourselves for the lamb. Things were now getting very serious.
Truly we were not disappointed. The Gigot d’agneau rôti “Allaiton de l’Aveyron”, from the Midi-Pyrénées region and their “purée maison” is wheeled in to one’s table and carefully carved in front of you. We were so fixated on the process we almost forget to toast. I ordered a bottle of Bandol Château de Pibarnon rouge 2001 which would pair nicely with the lamb. It was succulent, tender and wonderfully flavorful. We tasted the Roquefort Caves Baragnaudes, with a glass of Porto Rozes LBV 97. And strangely, I had room for desert so naturally I ordered the Tarte Tatin flambée with Calvados and Max had the Baba gourmand with St. James Rhum Ambre from Martinique. We ordered espressos. Max called for l’addition and I called for 911.