Highlight of that meal -- the “drunk lobster” is put alive in armagnac where he dies a sweet death and is then served raw. Obviously the leg flesh is served en croustillant on the side, which is sheer brilliance. The carpaccio of tail is an Armagnac gelée. Perfect salad, well seasoned and all. The lobster quality is not paramount but the dish is brilliant enough and can take it.
Les Prés d'Eugénie I've been wanting to go to Guérard for over ten years. When my dream came true, my impressions were mixed. But for les Prés d'Eugénie, my sense was "Guérard was there". Once upon a time, he was. And in some dishes, like the lobster, that sheer genius is demonstrated and reminded. The rest of the time, it is an impeccable place for rich and old people. See for yourself.
