Restaurant Pilgrim | Checking in at Chef's Another Michelin-Rated Gem

A friend was on a business trip to Paris, and we managed to squeeze in a lunch date amidst the busy schedule. We chose Restaurant Pilgrim in the 15th district, another restaurant by Chef, where I'm currently in charge of the wine list design and procurement. 🍽️🥂 For lunch, we opted for the 86-euro 4-course set menu, with an alternative option being a 3-course meal for 48 euros. The additional dish in the more expensive option was lobster. Overall, we were extremely satisfied, whether it was the taste of the dishes, the speed of service, or the quality of the service, everything was top-notch. 👍 Another noteworthy point was the generous portion sizes. After finishing four courses and two initial Amuse Bouche, we were thoroughly full. The first Amuse-Bouche was a pumpkin puree soup, which paired exceptionally well with champagne. The yeast's autolytic aroma combined with the rich texture of pumpkin brought the essence of autumn. The second was a sesame crisp, with its intense sesame fragrance fully released with each chew, balanced and refreshed with a white cheese sauce. 🍂🥄 The first appetizer was veal Tartare, a truly appetizing start. The veal's texture is more delicate compared to beef, and when paired with figs and yogurt sauce, it offered a sweet and tangy, very refreshing taste. The second appetizer was a mushroom tart, with a richer and more robust flavor profile. The sauce made primarily from mushrooms and hazelnuts transported us to an autumn forest. As the last appetizer before the main course, this mushroom tart delighted my taste buds and heightened my anticipation for the next dish. 🍄🌲 For the main courses, the first was a lobster and tarragon-stuffed pasta, with the lobster cooked to perfection, tender and aromatic. The sauce was clearly labored over, with a strong lobster flavor. The tarragon pasta, paired with the sauce, added a sense of satiety, as if we had another lobster dish. The second main was pork tenderloin with a prune sauce, also cooked excellently, with a texture and taste reminiscent of veal, and the prune sauce made the dish more refreshing and less greasy. 🍝🦞 The final dessert was a chocolate affair, consisting of chocolate-filled ice cream and hot chocolate crisps, a "fire and ice" experience. The overall taste remained refreshing, with just the right amount of sweetness, not overly rich, and the inclusion of fruit jam balanced the sweetness with a pleasant tang. 🍫🔥❄️ In conclusion: An outstanding dining experience with high levels of flavor complexity and completion, generous portions, and strong satiety, perfect for those with hearty appetites. I also recommend trying the wine pairing set menu to discover the surprise combinations I've prepared for you all～😁 #MichelinRestaurantExploration #FrenchCuisine #WesternCuisine #ParisianFrenchCuisine #ParisianFrenchCuisineRecommendations #ParisMichelinRestaurantRecommendations #ParisMichelin #HiddenGemRestaurants #ParisExploration