Well, sorry again guys... I've had a busy week. My shortened classes ended this week and I had 2 finals and 2 papers. The good thing is I'm done now, and I'm about to leave for Spring Break. We're going sailing in the Whitsundays islands, then spending a few days in Cairns and Cape Tribulation. It should be an amazing time. I won't be bringing my laptop though, so hopefully this update will satisfy you guys for now...
Our final dinner in France was on a Monday night, and we had booked for Le Cinq, a Michelin three star in the Four Seasons George V Hotel. My dad was hoping to go to Taillevent during our stay, but it just so happens that they closed for summer vacation the very day we got to Paris. Philippe Legendre (isn't that a sweet name?), the chef of Le Cinq, was the chef at Taillevent for a long time, so we'd be getting something similar.
Le Cinq's dining room is quite amazing. It was definitely an old style decor, but not nearly as extravagant as Le Meurice's. The room had a modern, elegant feeling despite the fanciness. It's quite a nice place to eat. All seven of us went for this final meal, and because of the size of our group we had to pick a menu in advance. We picked the so-called light tasting menu, as we thought we could use something lighter to wind down after all the crazy meals. The cost was 120 euros for 5 courses, which was actually a relatively good deal considering the quality. 
terrine of cepe mushroom with its vinaigrette This was an absolutely wonderful amuse. The terrine was soft, rich, and full of mushrooms, while the vinaigrette was light and refreshing. I would have been happy to eat an entire course of this. 
mousse of sole with Osetra caviar Another great dish. The fluffy mousse was well balanced by the saltiness of the caviar. The care put into the dish was obvious from the thinly sliced piece of asparagus. This plate was quite beautiful to look at. 
gambas fricassee with artichoke puree, oysters, and lemon sauce Now this was a very interesting dish. The shrimp were perfectly cooked as you'd expect from a 3 star. The oysters, which you can see chopped in the back, added a very unusual twist. The flavor was pretty light and didn't overwhelm the shrimp, and went surprisingly well with the lemon foam. 
roasted line-caught cod with green olive harissa This dish was the weakest of the bunch, I thought. Don't get me wrong - it was delicious, but it lacked the extra punch that the other dishes had for me. I think that maybe it just wasn't as good or as cool as the turbot from Guy Savoy, and was thus a bit underwhelming. 
squab from the Racan region stuffed with herbs and seasonal vegetables I'll keep this simple: best squab I've ever had in my life. No contest. The meat was tender and delicate. It was actually a pretty simple preparation - basically a squab with jus, but done to absolute perfection. The vegetables were also masterfully cooked, and I cleaned off every last bite. 
strawberry puree, peach cream, basil and lime sorbet This pre dessert was a very interesting mix of flavors. Together, they tasted quite good and did their palate-cleaning job rather commendably. 
macaroons with fresh cream cheese and lime frosting, hibiscus flavored raspberries This was definitely one of the most beautifully-presented desserts of the trip. It was hard for me to wreck it and start eating. It wasn't all looks either - it was light, not too sweet, and very refreshing. A great dessert all around.
I really have to go catch our cab to the airport now. I hope this shortened entry doesn't make it sound like this wasn't an amazing meal - it certainly was. The service was absolutely top-notch, reaching a wonderful balance of friendly and professional (just like Guy Savoy). The food was wonderful. I do hope to go back, as there are a bunch of things on the menu that sounded really interesting. I'm off for Spring Break. I'll see you guys in a week!