Because Greg asked for it... more about Bouchon.
My Dad's favorite roast was leg of lamb, but he liked his well done, something that drove my Mom around the bend! She liked it pink.
She would have swooned over this meal. The lamb slices were no more than 2" across. The Swiss chard was tiny - couldn't have been more than 3" leaves, before wilting. Crisp garlic chips added a little texture. And the whole thing was soaking in a transparent sauce so deep with flavor that I was amazed that there was virtually no fat. How do they do that??
This is bistro fare, but elevated to an amazing level of finesse. Whenever I want a very special meal (at reasonable prices, considering the excellence), Bouchon will come to mind.