How ya gonna keep them down on the farm after they’ve seen Par-ee? Well let me tell you, it’s going to be difficult. These past two weeks I’ve heard chatter amongst the travelers of when they are returning. It’s been some kind of fun.
Tonight, myself, Michael & Cynthia Stacks, Robin and Dedie had reservations at LE TRAIN BLEU. It’s been a restaurant since 1901, located at Gare de Lyon train station and when I tell you it’s fire, believe me when I tell you. The service, presentation and taste exceeded our expectations. Robin & I started with deviled eggs with Petrossian Caviar after the Chef’s Amuse Bouche. He truly made our mouths feel happy when he showed us what he’ was working with. The roast leg of lamb carved table side from the carving trolley accompanied by the potatoes au gratin were cooked to perfection. The desserts of course were equally as amazing.
This week’s group will head to the airport in the morning with lasting memories…only the best. Next year’s tour is set for two separate weeks with limited availability. Don’t be left out. Until next time.
OMG I love caviar and champagne and can’t wait unt
Kat, your photos are taking my breath away!
These photo memories are too grand and fabulous! I’m such a saver of things
LOL would make a great Black Paris video
Your genius in curating gets better with time Sus!
Travel and see! Plus LOL