If it’s a truly exceptional restaurant, you shouldn’t have to.

I’d also disagree about the rarity of things like properly made stocks and sauces. I just don’t find that to be the case at all.

I’ve eaten in Azema 4 times in the last 2 weeks and been pretty impressed each time. Between myself and my guests we have managed to get through most of the menu (other than the thai curries as I cook a lot of those myself) and have only been disappointed by the occasional dish. What are the highlights for me?

Even when the restaurant is busy you are greeted by the Chef/Owner Jean Paul Azema, who is always on hand to offer advice and discuss the level of spice in some of the franco asian offerings. And he listens when you say you are a brit brought up on indian curries and you want really picante. And then the sauces come properly made and you don’t get that raw flavor when they dump a load of chilies in at the end. Real heat, properly integrated and not overwhelming the other flavors of the sauce. Bravo.

The wine list is carefully chosen and they don’t look askance when you ask them to pop a pinot noir in the chiller and get the second one on ice to be held in reserve. Cold red and spicy food in Argentina, lovely!

The fish dishes are great, the ceviches being my favorite starters, though a companion was very impressed by the shrimp both in terms of taste and generous portion size.

The non picante sauces that go with the french style dishes are clearly properly made from stocks and reductions, a rare event in BA.

When things do go wrong such as last time when my lomo in a pepper sauce was over-salted, they get sorted out rapidly and with no embarrassing argument and by the way neither the original lomo nor its replacement appeared on the bill. Another rarity!

They also seem to be quick to offer an aperative on the house (last time french themed, either Kir Royale or a Pastis, proper Ricard 51 not horrible Pernod) or a grappa to go with coffee.

They do a great chocolate volcano that comes with a white chocolate cream side in a little glass and a fruity sorbet…excellent.

So to the challenge. I invite you to dinner and you allow me to choose the best dishes for you to try. If you don’t think they are exceptional for BA (rather than just averagely good) I will pay for dinner. If you agree you pay for the food and I will chip in with the Pinot!

My motivation…to make sure this restaurant continues to do well so I have somewhere to go when I’m finding others a bit bland.