by Editor | Dec 20, 2008 | Simon and Baker Travel Review
In July 2008 Chef Eric Briffard, formerly at Les Elysees du Vernet and before that at the Plaza Athenée, took over the kitchens of Le Cinq as Chef des Cuisines. We had sampled and liked his cooking on several occasions when he was at Les Elysees du Vernet and were eager to see what changes he had made at the well known Parisian restaurant.
We recently had lunch at Le Cinq and reacquainted ourselves with this talented chef’s style and the famous restaurant. Although the dust of a new head chef was still settling in part, the dishes themselves were artfully prepared and delicious. We distinctly remembered his gift with seafood and were pleased to rediscover his marvelous dishes at the new venue. The whole meal evoked the ocean with its flavors and aromas. Chef Briffard’s skills were very much in evidence. And, as in the past, we enjoyed dining in the handsome dining room. Sommelier Thierry Hamon’s wine pairing enhanced our meal, bringing out the subtle seafood taste without ever overwhelming the dishes.
by Editor | Dec 20, 2008 | Simon and Baker Travel Review
Les Ambassadeurs at the Hotel de Crillon is ideally situated in a prime spot on the famed Place de la Concorde. Its central location makes it convenient as much for first time visitors to the City of Lights as for city dwellers. Although the restaurant’s location is appealing it was the food that drew us back to revisit the hotel restaurant. Once inside the pretty dining room we were in a gourmet cocoon. Tables were spaced conveniently to allow private conversations and the ambiance was serious and subdued with many of us concentrating on our multiple course meals.
by Editor | Dec 20, 2008 | Simon and Baker Travel Review
Once again lunch at Restaurant Alain Ducasse au Plaza Athénée at the prestigious Plaza Athénée Hotel in Paris was outstanding. Although the last time we were there the food was excellent this time it was even better. The popular restaurant named for the famous French chef remains in the top tier of gourmet dining. An elegant dining room, sophisticated ambiance, very good service, and marvelous contemporary French food allowed to enjoy a noteworthy experience.
by Editor | Dec 20, 2008 | Europe, France, Paris, Simon and Baker Travel Review
Since our last visit to this well known Parisian restaurant in the posh eighth arrondissement the property had been revamped and the meal service improved. We appreciated the warm and cordial service and tasty meal during our recent lunch there and were pleased with the changes. In the same way, the classic dishes and attentive service worked well with the subtle modern décor and historic setting, they had just enough
The redecorated interior was contemporary, in shades of brown and gray, contrasting with the historic building.
by Editor | Dec 1, 2008 | Simon and Baker Travel Review
The new Jules Verne, 125 meters above the Paris skyline in the city’s most famous tourist attraction, was delightfully romantic. We were curious about the renovation and new chef and were looking forward especially to lunch. From beginning to end it was a pleasure. A private elevator whisked us directly from the base of the Eiffel Tower to the restaurant. Although the restaurant had seating for 120 guests, it was divided into several dining rooms. Our dining room was intimate and serene.
by Editor | Nov 1, 2008 | Africa, Kenya, Simon and Baker Travel Review
Porini is Swahili for “in the wilds.” Nowhere did I find a more vivid proof of it than at the Mara Porini Camp. The intimate luxury camp was nestled in a soaring grove of yellow-barked acacia, within the Ol Kinyei Conservancy, a private 8,500 acre (3,500 hectare) swath of the Serengeti-Masai Mara ecosystem set aside by the local Masai land-owners for the exclusive use of Mara Porini guests. This pristine wilderness of open savannah plains and rolling hills, riverine forest, permanent streams and spectacular views across the Masai Mara was home for the broad variety of species for which the park is famous, including resident big cats.
