On Valentine’s Day, Marc surprised me with a delightful dinner at Athénée, and it turned out to be an evening filled with culinary wonders. The ambiance was perfect for romance, and the menu was simply exquisite.
The evening commenced with aperitifs—a Martini Bianco for me and a Moscow Mule for Marc—setting the perfect tone for the culinary journey ahead.
To start our evening, we indulged in a marinated salmon with beluga lentils and horseradish, which set the tone for the rest of the meal. It was a solid 7/10, flavorful and refreshing.
Next up was the sea bass on vegetable pasta with beurre Blanc sauce, which earned a remarkable 9/10. The combination of flavors was impeccable, and the sea bass was cooked to perfection.
The highlight of the evening was undoubtedly the beef fillet, served with baby potatoes and a rich gravy sauce infused with porcini mushrooms. With its tender meat and savory sauce, it earned a well-deserved 9/10, leaving us craving for more.
For dessert, we indulged in a crunchy meringue followed by a heavenly white chocolate mousse adorned with passion fruit and strawberries. The dessert finale earned a perfect 10/10
To cap off the night, we savored some vodka Beluga paired with lime.
