Ambassador’s Residence

When Madam Ambassador’s private chef heard we were coming to Paris, he offered to prepare us eggs Benedict. We were curious to see what a formidable French chef would do with a classic American dish.

Served on formal china under a golden seal of the United States, it was one of the more memorable Benedict of our adult lives.

He used beef tongue instead of bacon — Americans might be too squeamish to choose that on a menu, but it was, of course, delicious.

Objectively, the Hollandaise ran a touch salty and the rounds of bread substituted for English muffins filled the plate more than elevated it.

But the craft and presentation of the meal showed us what’s possible when eggs Benedict is prepared fresh for two, instead of its more traditional American preparation: whipped up by hungover line cooks on a Sunday morning for equally hungover patrons.

That evening, as if taunting us, the chef followed up with a stunning steak au poivre. Out of respect for his skills, we simply savored it and did not attempt to rate it.