Legay's cuisine is served in the Espadon, recently moved from the Rue Cambon side of the hotel back to its original site just inside from the Place. Legay's cooking technique is what the French call impeccable. One of Escoffier's abiding passions was dessert, and Legay doesn't disappoint with contemporary interpretations of many Escoffier classics. There are also modestly priced but delicious wines from Provence, the Loire Valley and Alsace. To wind up dinner, be sure to seek out Jean-Paul Fries, the Espadon's deuxieme maitre d'Hotel, or second captain.
Fries knows cigars.
Fries still has a good number of Cuban Montecristos, no longer sold in France, as well as Cohibas of all sizes, and the entire line of Davidoffs from the Dominican Republic. Fries says the new Davidoffs are selling particularly well. All Rights Reserved. All Rights Reserved.