A Night to (Almost) Forget: Rediscovering My Meal at Saint-Germain

I woke up the morning after my dinner at Saint-Germain with a foggy head and a menu in my jacket pocket—proof that my evening had been as extravagant as it was hazy. I recall a warm greeting, stylish décor, and the gentle hum of conversation. I vaguely remember my excitement about the tasting menu and, of course, the wine pairing. The rest, unfortunately, got lost in a swirl of clinking glasses and good cheer. Only later, menu in hand, did I piece together the meal I’d enjoyed.

The Fateful First Sips

As soon as I sat down, I was offered a cocktail list that looked so tempting it was practically a dare. The server recommended the L’Orsay Seasonal Spritz—a refreshing aperitif that seemed innocent enough. Perhaps too innocent: after finishing that and ordering the wine pairing, my ability to form crisp memories began to dissolve. I do remember that the staff was gracious, the glass was never empty, and each new drink seemed more delightful than the last.

The Tasting Menu (As Reconstructed from the Menu)

Here’s what my newly rediscovered menu tells me I ate, even if my memory needs a little help:

1. Oyster, Apple, Amazake

   • A delicate first course that mixed briny oyster with a touch of sweetness from the apple, plus the gentle tang of amazake (a fermented rice drink). I do recall the fresh burst of flavor—like a crisp ocean breeze.

2. Hand-rolled Couscous

   • Perfectly fluffy grains that hinted at toasted nuts or warm spices. This was served with some kind of aromatic sauce. (Or so I assume, because I remember something comforting and slightly savory. Perhaps my taste buds were already off to the races by then.)

3. Rabbit Loin, Blanquette of Rabbit Leg

   • I must have raved about it at the time because “Blanquette of Rabbit Leg” stands out on the menu. From my faint recollection, the rabbit was tender, and the sauce was rich. If I said something clever about it, I’ll never know—my wine-saturated brain didn’t record that detail.

4. Ember Roasted Guinea Fowl, Rice, Matsutake

   • A smoky, earthy dish featuring guinea fowl and those prized matsutake mushrooms. I imagine it was complex and comforting—somewhere between rustic campfire cooking and haute cuisine.

5. Doughnut

   • Dessert arrived as a playful twist—perhaps a slightly sweet or even savory doughnut to round out the experience. The menu doesn’t specify the flavors, so I’m left guessing if it was spiced or glazed. Maybe it was perfect. Maybe I devoured it in two bites.

The Wine Pairing That Did Me In

This part of the menu was, in hindsight, dangerously compelling. Each course came with its own pour—sometimes white, sometimes red, maybe a little bubbly. By the time we got to the doughnut, my taste buds were partying. I can only assume I was raving about the pairings, praising the sommelier, and swirling my glass with the confidence of someone who had thoroughly enjoyed everything.

Lessons Learned

1. Take Photos or Notes Early
   If you plan on indulging in multiple courses with a wine pairing, snap a photo or scribble a few notes while you’re still coherent. Future you will be grateful.

2. Pace Yourself
   Good restaurants craft tasting menus to be savored, not rushed. I was having such a good time that I forgot to slow down—leading to the blur that was my memory the next day.

3. Menus Are Souvenirs
   Finding the menu in my pocket was like uncovering a personal time capsule from the night before. It filled in the blanks and let me relive the flavors (at least in my imagination).

A Triumphant Return

Now that I know exactly what I (apparently) devoured, I’m determined to revisit Saint-Germain and stay a bit more clear-headed. I want to taste each course with full awareness and commit every nuance to memory. Perhaps next time, I’ll skip the final cocktail—or at least wait until dessert before letting the conversation and clinking glasses fully sweep me away.

Until then, I’ll keep this menu as a reminder that a fantastic meal deserves to be remembered as vividly as it’s prepared. And that wine pairings, while magical, should come with a friendly warning label: Enjoy responsibly—or be prepared to reconstruct your dinner from a crumpled menu the next day.