Cercle de l'Union Interalliée
We had a glass of Champagne in the cocktail lounge on the ground floor, before going to the dining room which overlooked an enclosed garden. Both rooms were decorated in pale shades of blue and off-white, one of my favorite color palettes.
As you imagine, the dinner was divine. I had foie gras accompanied by a glass of Muscat de Beaumes-de-Venise as an appetizer, followed by Marinière à la Sole and a glass of Pouilly-Fumé Loire Valley wine as a main course. Sole is my favorite white fish and this was delicious. It was prepared in white wine and served with pearl onions, shallots, mussels and steamed vegetables. For dessert, I selected millefeuille. This was an unintentionally excellent choice from the dessert cart because the vanilla flavor was the perfect finish to the previous two courses.
We stopped for a cocktail at the Crillon Hotel bar. I had my usual “Marie Brizard” anise liqueur.
The entire evening was an unexpected treat.