Who would think one can find a great restaurant in a train station? And where else than in Paris?
I had not been for over 10 years and I wanted to treat my great friend JPL to a good meal, as I usually stay at his place in Versailles. But this time he had just bought a new place (two doors down in the same street...) and he was still in renovations, so I stayed in a hotel in the 12th arrondissement, and I invited him for dinner.

Obviously, the grandiose decor, and the sheer size of the place makes it a delight to the eyes, before it hits your tastebuds! It can accomodate 500 guests and there is an army of waiters to cater to your every need.
JPL and I share a passion for seafood, so fish it was for main course, but before we could not resist to try some of the starters: see photos below - just the look of them makes me salivating...

Collection de tomates, mozzarella crémeuse, Serrano en croustillance, jus de basilic

An interesting thing in most good restaurants in France is how the waiter comes to your table to finish the plating of the dish, usually deboning the fish or adding vegetables to a good slab of meat. Le Train Bleu is no exception, and you can see the pride on the waiter's face!

Asparagus season

The fish was cooked to perfection, but just coming back from the coast where one has the choice of "catch of the night" or "catch of the morning", I felt the freshness was not there, and I have to say that it was a common trait wherever I had a meal in Paris.
Nothing can beat local ingredients freshly harvested, and this is something that I like about living in Sydney, as you are not very far from the source of fresh produce, if you choose to go and find them!
We drank a beautiful Menetou-Salon, a not very well known Sauvignon Blanc, which appellation borders Sancerre, but at half the price... It is difficult to find outside of France, but we have been lucky to find it in a few places in Australia. So look out!

An example of Menetou-Salon a close cousin of Sancerre - no longer on the wine list though...

Now you know why I like Turbot au Beurre Blanc...

Assortment of fish for my friend - salmon, turbot, scallop and cabillaud

Checking their website now, and reading through their current menu, it seems like there is a much more limited choice of dishes and a much shorter wine list. It looks like the spreadsheet managers have been appointed... Let us know of your recent visit.

Happy customers all around at Le Train Bleu

We had a year to catch up with, so to accompany our discussions, although we could not pretend to still be hungry after these beautiful dishes, we left ourselves be tempted by the chocolate fairy and the tarte aux pommes fine...not good for the waistline but definitely a great way to end an interesting evening!

On a previous visit, I had their infamous "steak tartare", but it was way before digital photography and smartphones, so here are some photos gleaned online for your virtual salivating. it is called food porn for a reason!

Steak tartare - before being prepared at the table

Steak Tartare - ready to eat - and those frites...