Paris restaurant venture: le violon d'ingres (one Michelin star)

Bear: As mentioned, we DID get a walk near the famous Eiffel tower, but we do so at the very late hours, so by the time we're done, its already near dinner time. Being the asian-tourists looking for food around the world-class tourist spot at around a Sunday dinner-time without any reservation, we're quite lucky to get a spot in this restaurant, le violon d'ingres by Christian Constant, after being turned away from 198639827091820381 other restaurants due to our lack of reservation.

Bunny: to be perfectly honest, we did not choose this restaurant, we were wet and grumpy and we jumped into this restaurant without giving much thought (after verifying it has a good ranking in trip advisor of course lol.) We did not know its a one star Michelin restaurant until we ordered out food and overheard other customers. 

(NB: Because the dishes on the tasting menu did not appeared the menu, we cannot get its proper name for some of the dishes. We named it based on what we remember on the description by the waiter.)

First dish: Lamb ravioli thingy 

Bear: The ravioli looks great, and to make it better they topped it with a heavenly creamy sauce (I would happily say that it is a cream-soup dish, but they insist that its just the sauce... i mean look at the picture, it flooded almost the entire ravioli!!!) There is no sign of lamb in it however, but I liked it for the soup sauce. 

Bunny: I have vague memories of the dish, but definitely no memories abt it being heavenly -,-. I only rmb dipping bread into the cream to curb my hunger since there's only one freaking ravioli in the dish. Granted tat its fine dining, so i cant really complain z. The cream is cheesy, tat is all i can say. 

Second dish: Scallop with a dash of ginger and lemon, served with Osciètre caviar, herring roe and grapefruit.

Bear: Refreshing combination... as in it tasted refreshing, but not surprising. Definitely not the first time I had scallops in such citrus based combinations, but I'm glad to eat this dish. Herring roe is nice~ Grapefruit tasted like grapefruit.
Bunny: Wad do u mean grape fruit taste like grape fruit? Does it suppose to taste like something else?

Bear: What I meant is that the grapefruit is there to taste like grapefruit, without aiding other ingredients of the dish. So its dispensable. 

Bunny: .... okay. Deep stuff there. First thing i gotta say is the presentation is pretty, there is quite an array of colours, and i am always a fan of floral decors. Taste however, its raw scallops, so basically it comes down to whether it is fresh or not, and given tat it is a Michelin restaurant, it has to be fresh enough. Then the blend of accompaniments and the scallops cones into factor. It is actually almost based on the same concept of adding lemon to raw oyster, to give a bit of zing. They try to make the zing unique, but really, you cant really stray too far away, I did not notice a huge difference. The roe is a nice touch though. 

Third dish: Soft boiled eggs rolled in breadcrumbs, truffled butter toasts. (proper name)

Bunny: ... Its an egg.

Bear: It's apparently the restaurant's (and the chef's) signature dish!

Bunny: Its still an egg... tat *checked ala carte menu* costs 25 euros!

Bear: That egg has its own webpage!! (link)

Bunny: ... I think Parisian never taste a soft boiled egg before, because it sure tasted like any soft boiled egg i hav eaten, with additional bread crumbs of course. -,-

Bear: I agree with bunny with this... it tasted like soft-boiled egg from cha-chan-ting (茶餐厅), but I think the breadcrumbs gave a great dash of saltiness to the egg... I must say its hard for the chef to maintain the egg's shape though, even when its soft-boiled. 

Bunny:.... It is STILL an egg. 

Forth dish: Freshwater perch mousse with light lemon sauce, butter savoy cabbage and Osciètre caviar. (proper name)

Bear: The mousse tasted like the... erm... lobster/crab's fatty meat? I liked it!! Nice cabbage to top it up, the sauce is creamy as well~ My only complain is that its too small of a portion >___<

Bunny: I really really don wanna seem negative throughout the whole tasting course, but really they not doing very good right now. The taste is too one dimensional. The texture might woo some Caucasians, but its like toufu so it certainly did not impress this Asian boy. Think: salty toufu with caviar on top, no synergy, no different taste, nothing. 

Fifth dish: Dombes duck roasted with almonds and pistachios, roasted pears with verveine. (proper name)

Bear: I don't like this dish. :( pistachio and duck... doesn't go well... poached pear and red wine sauce might be good with each other, but not when there's also duck-meat. A very complicated taste, and unfortunately not to my liking... 

Bunny: The presentation is weak in this one, but i appreciated the fact tat they try to accomplish the 'burst of flavours' epiphany. Not happening. I like duck meat, always do, i am however not a fan of poached pear. The taste is quite common, as u know duck always goes with red wine. The pistachio provides more of an annoyance than assistance. The duck is well cook though, and appropriately flavoured. 

Final dish: Vanilla Cream-filled napoleon cake with caramel drizzle.

Bear: The cake is so sweet... too sweet to be enjoyable.. :( the caramel makes it even sweeter, causing an overall sweetness overload... :( so... not a very good ending to the tasting menu... 

Bunny: I find the sweetness okay... la.... i think.... Basically it is like mille feuille on its side with cream on top. Vanilla cream.... with caramel. Not too creative aren't they? 

Conclusion:
Bunny: skip this one, unless u are a boiled egg fanatic, Or, just get the ala carte. -,- Plus the price (90 euros) is not attractive at all. 
Bear: I would be willing to go back for its ala carte menu actually, just to try on other signature dish of his... the crab and the fish (which is not on the tasting menu) looks nice~
Bunny: quite ironic, since a chef is suppose to add all of his best dishes into his tasting menu. z