It’s unusual for me to do so, but on a recent evening I chose to enjoy the “Menu Dégustation” — a five course offering from the Chef (who, on the evening described, happened to be the Sous Chef, Samuel). I’ll give here a description of the courses, with photos . . . even though they speak for themselves.
Nonetheless, I’ll say that it was a dinner that ranks, in my recollection, among the most remarkably special meals I’ve ever had. I particularly have in mind a Dégustaton served to me many years ago (probably 2000) at Le Toiny. Another exquisitely unforgettable dinner . . . at L’Esprit when Jean-Claude, on a slow, late-summer evening, proposed an early “birthday meal” for me — one of those times when I still vividly recall a multi-course dinner (the Chef’s choice!) that left me, at each course, reveling in every sip, smell, & taste. Last Sunday’s Abyss dinner is a standout in the category of such memorable meals.
A generous-sized canapé began the experience . . . vegetable soup with pineapple & ginger and a slice of seared tuna on a “breadstick croissant” with “half-salted butter & squid ink.” It was accompanied by an amuse bouche of Caesar Salad with tomato & chicken.
How can one go wrong with a 1st course of foie gras cooked with saké, on a crust of cacao & hazelnuts . . . sauces of cacao, Capucine oil, & Bell pepper with Gouva!
Asparagus in risotto with corn & mascarpone, pickled asparagus and black garlic . . . and polenta, fried with grilled asparagus, was course #2.
Moving into the main course — duck de Bresse, perfectly seared, served with grilled Christophine (one of the few food sources that grows on the island) . . . a Mediterranean sweet fruit known as “medlar,” stuffed with braised duck legs . . . & duck juice paired with pistachios.
Finally, a chocolate dessert with red berries
Service was provided by a lovely & charming young waiter, Julien, & the very attentive & gracious Maitr’d . . . shown here with the chef of the evening.
Without a doubt, a culinary tour de force . . . to be remembered for many years. Accolades to all!
Nonetheless, I’ll say that it was a dinner that ranks, in my recollection, among the most remarkably special meals I’ve ever had. I particularly have in mind a Dégustaton served to me many years ago (probably 2000) at Le Toiny. Another exquisitely unforgettable dinner . . . at L’Esprit when Jean-Claude, on a slow, late-summer evening, proposed an early “birthday meal” for me — one of those times when I still vividly recall a multi-course dinner (the Chef’s choice!) that left me, at each course, reveling in every sip, smell, & taste. Last Sunday’s Abyss dinner is a standout in the category of such memorable meals.
A generous-sized canapé began the experience . . . vegetable soup with pineapple & ginger and a slice of seared tuna on a “breadstick croissant” with “half-salted butter & squid ink.” It was accompanied by an amuse bouche of Caesar Salad with tomato & chicken.
How can one go wrong with a 1st course of foie gras cooked with saké, on a crust of cacao & hazelnuts . . . sauces of cacao, Capucine oil, & Bell pepper with Gouva!
Asparagus in risotto with corn & mascarpone, pickled asparagus and black garlic . . . and polenta, fried with grilled asparagus, was course #2.
Moving into the main course — duck de Bresse, perfectly seared, served with grilled Christophine (one of the few food sources that grows on the island) . . . a Mediterranean sweet fruit known as “medlar,” stuffed with braised duck legs . . . & duck juice paired with pistachios.
Finally, a chocolate dessert with red berries
Service was provided by a lovely & charming young waiter, Julien, & the very attentive & gracious Maitr’d . . . shown here with the chef of the evening.
Without a doubt, a culinary tour de force . . . to be remembered for many years. Accolades to all!
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