Le Grand Vefour in Paris, a Dining Experience to Remember

When Buzz and I travel, we research the top restaurants in the city and make a reservation at the one we deem best by menu, ambience and on line ratings. Paris had more to choose from than any other city we have been to. We chose  Le Grand Vefour and we had an unforgettable meal. The restaurant was started in 1787 and the gold and blue decor is breathtaking. It has been a rendezvous location for political, literary and artistic society for over 200 years. I sat in a seat once occupied by Empress Josephine
no less. The appetizer was Ravioli de foie gras crème foisonne truffee. Your basic ravioli stuffed with truffles and finished with foie gras cream. It only gets more complicated when we got to the entrees. I have decided to share the fillet of lamb in the  garlic crust. It was served with green and yellow zucchini.

Ingredients:
4 lamb fillets about 2 inches thick
4 cloves of garlic mashed
2 Tablespoons of whole grain mustard
1 cup Panko breadcrumbs
2 Tablespoon olive oil
2 Tablespoons chopped rosemary
Salt and pepper to taste

Preparation:
Salt and pepper fillets of lamb, aside
Mix mustard and crushed garlic to form a paste
Brush mustard mixture on both sides of each fillet
Combine Panko, olive oil, and rosemary in a small flat bowl
Roll each fillet in Panko mixture to coat well on both sides
Roast fillets on oiled sheet pan  in 425 degree oven for 12 minutes, turning once
Serve