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La Tour D'Argent - A Memorable Dinner in Paris 06/2005 | | Category: 美食 | 2007-08-22 |
| | |  | | La Tour D’Argent was established in 1582 and it has been in the same building since. During its ownership by Frédéric Delair in the 1890s, the name “La Tour D’Argent” spread wildly and the restaurant became very famous. Literally meaning 'The Tower of Money', allegedly so named due to the silver color of the building. Frédéric created a ritual of the “Canard au Sang” – Duck with blood and each duck was numbered. He even started a practice of issuing certificates with the duck numbers to customers who ordered caneton (pressed duckling). Even after André Terrail acquired the restaurant in 1910, the Terrail family is still continuing this practice to this day. The one-millionth duck was served in 2003, and now the number is over 1.2 million. People from all over the world dine at this restaurant, not only because of its famous pressed duckling, but also because of the panoramic view of the Seine and the Notre Dame. | | | | |  | | Front entrance of La Tour D'Argent | |  | | La Tour D’Argent’s Gastronomy Museum (Petit Musée de la Table) was established in 1958. It is a combination of the art and the history of gastronomy. | |  | | After checking in with the receptionist, we were brought to the sitting area to wait for the staff to escort us to the dining room which is located on the 6th floor of the building. Even its furnishings and decorations are very French, but the duck theme is very creatively blended in with the French style interior design. | | | | |  | | Duck head shape faucet in the restroom | |  | | Ducks in the Mosaic art form | | | | Around 7:00 pm, a staff came to greet us and escorted us to the dining room. Then, our waiter took us to our table which was next to the window. We could see the Seine and a partial view of the Notre Dame. While we’re studying the menu, H said that he’s a bit warm and wanted to take off the coat. Just when he took off the coat, our waiter came by quickly and aked him to put the coat back on. The dress code for the restaurant is FORMAL. For the gentlemen, tie and coat are required and coat can not be taken off at any time in the restaurant. | | | | |  | | By looking at the interior design and furnishings of the dining room, and the staffs' uniforms, you can tell this is a very formal restaurant. Even AJ had to wear coat and tie. | | | | When I opened the menu which was in both French and English, I was a little puzzled that I didn’t see the price for each dish. At first I thought I must missed seeing it, so I kept looking , but still couldn't see it anywhere on the menu. Then, I was too busy studying the menu to decide what to order so I stopped looking for the prices. Our waiter came to our table and asked us if we're ready to order. After he had taken all our orders and left, H asked me, “Do you know how much is your appetizer?” I said, “No. Why?” H said that right after I ordered the appetizer, he saw our waiter’s face was suddenly lighten up and nodding his head then said, “Good choice”. I guess the waiter was very surprised and at the same time was very impressed about my choice of appetizer. | | | | But, why did our waiter have such a reaction? Ok, either I had a very good sense of gourmet taste or I just ordered the most expensive item on the menu, or maybe both?! H asked again, “You REALLY didn’t know how much your appetizer cost? You didn’t see the price?” My answers to his questions were NO and NO. So, after Huey told me how much my appetizer was, I was almost fainted and wanted to cry. H first wouldn’t believe me when I told him no prices were listed for each dish on my menu. Then, we finally realized that there’re 2 sets of menu, one with price for the gentlemen and the other one without price for the ladies. So, for you men out there, if you don’t want to get heart attacks, don’t bring your ladies here. As for my man, well....all those years, he's been trained to have a strong heart to deal with his lovely wife's (that's me) many many absentminded, strange, outrageous, and silly behaviors. | | | | | | | | |
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| 回應: | | 2014-02-16 23:25:27 (GMT-6) | 940501: | USA | | 2013-08-13 08:51:36 (GMT-6) | 9633: | USA | | 2013-08-13 08:43:07 (GMT-6) | 619991: | USA | | 2013-07-31 11:06:56 (GMT-6) | 63628: | USA | | 2013-07-31 10:41:46 (GMT-6) | 500981: | USA | | 2013-07-20 23:15:26 (GMT-6) | 96816: | USA | | 2013-07-20 23:15:23 (GMT-6) | 7626: | USA | | 2011-07-02 18:55:18 (GMT-6) | NFURPRhzbR: | Display_blog.. Huh, really? :) | | 2011-07-02 07:02:02 (GMT-6) | HSGPkGBKr: | Display_blog.. Retweeted it :) | | 2011-07-02 01:31:18 (GMT-6) | puRvadofcxctZeY: | Display_blog.. Keen :) | | 2011-06-11 22:38:40 (GMT-6) | PMtkaYposvGDCzXAIav: | Display_blog.. Corking :) | | 2011-06-05 01:15:26 (GMT-6) | KKgjxAlxfmASZ: | Display_blog.. Keen :) | | 2011-06-04 19:47:16 (GMT-6) | muLSXJQkhCwZxwsfZ: | Display_blog.. Awful :) | | 2011-06-03 00:56:29 (GMT-6) | TmuvrcyHN: | Display_blog.. Great! :) | | 2011-06-02 19:26:24 (GMT-6) | OAbhqGCEunVOzmgiQ: | Display_blog.. Slap-up :) |
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