Actually, the meal I had at Gravelier was the the best of its class that I had during my recent 2-week jaunt through Europe and the UK. Thank you, Pierre (owner of the 18th Century barn of a house that BB and KG swapped homes with), for the great recommendation. It almost redeems you for your peculiar hoarding-tendencies. Anyway, back to Gravelier.
What a fab meal it was. In fact, I'll let the pictures speak to how formidable it was ... in flavor, color and texture as well as unique and complementary combinations.
For example, creamy foie gras wrapped in nori, sitting in the lightest dashi-vegetable broth, accompanied by a skewered shrimp brushed lightly with teriyaki sauce sitting atop thin, extra-crisp brioche toastettes. A surprising appetizer that absolutely worked.
Buttery fresh pasta with a bolognese sauce and a crown of peppery arugula accompanied by a chunk of moist fish flavored with a nutty pesto.
An amazing umami-esque dish of mushroom and tuna medallions.
A lovely medley of fromage, vegetables and proteins including tender pieces of lamb and beef.
Dessert is not Gravelier's forte, but I still appreciated this palmier-like pastry with gelee of fruit with melons suspended inside. Light and airy, fresh and clean. A good ending to a fantabulous meal.
The other dessert option was also solid: marinated minted peaches with grapes in deep-fried puff pastry and a little bit of ice cream on top.