Chef Stéphane Gaborieau reigns in the kitchen of the restaurant, Le Pergolèse, located in the 16th arrondissement of Paris. We dined there twice, once with our lovely New York City friends, Pamela and Robbie Meyjes, for whom this delightful spot is a favorite refuge. Also highly recommended by the concierge at Hotel St. James and Albany, Henry and I treated ourselves to a mid-day meal and were totally sated by the gourmet business lunch. The menu offered, which between us was thoroughly explored, was as follows:

Le menu business

Bienvenu gourmand

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Suprême de perdreau cuit à minuit, tarte fine de pommes, jus aux abats

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Velouté de châtaigne, cardinale de ris de veau à la mozzarelle

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Filet mignon de porc, butter-nut à la marmelade de coings

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Pavé de daurade royale, paet de socca à la grassoise

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Carpaccio de feuilles d’ananas poêlées à l’estragon, sorbet banane au rhum

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Entremet clémentine en daquoise, coulis de citron combava.

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Mignardises

Henry and I thoroughly enjoyed our meals at the restaurant, and Le menu business, was an exceptional bargain. The proposed wines were terrific, a choice between two French vintages. The chef delightfully signed our menu, the waiter  brought us extra Financiers, and we were cheerfully welcomed, seated and photographed. What a lovely recommendation!

OTHER FAVORITE RESTAURANTS IN PARIS:

Chez Fernand, a wonderful old-fashioned bistro in the 6th arrondisement.

We were guests for lunch, our hostess, Bobby Foshay on October 21st.

9 rue Christine, 75006, Paris:  Telephone: 01-43-25-18-55

Restaurant Le Soufflé, where a four-course meal, three  of the courses soufflés will satisfy any craving for this perfectly prepared, light and airy French dish.

36 rue du Mont Thabor between Place La Place Vendôme and La Place Concorde

Telephone: 33-01-42-60-27-19

PHOTOS: Left Column: 1. Suprême de perdreau cuit à minuit, tarte fine de pommes, jus aux abats 2. Filet mignon de porc, butter-nut à la marmelade de coings 3. Pavé de daurade royale, paet de socca à la grassoise 4. Carpaccio de feuilles d’ananas poêlées à l’estragon, sorbet banane au rhum. Center, Top: The sign marking the entrance to the restaurant, 40 Pergolese, also the address.  Center, Bottom: Jourdan and Henry after being presented with their first course, one of several delectable courses offered in the Prix Fixe Business Lunch. Right:  A sign on the side of 40 Pergolese. The chef’s signature and the restaurant’s telephone number are his street side calling card.