An especially wonderful evening! Dinner . . . seated at the counter (also known as the “Chef’s Table”), with a ringside seat in viewing food preparations & the meticulous attention given to “plating” and presentation. Memorably great theatre . . . all flawlessly executed.
My first course was a small celeriac salad, topped with pieces of cashew nuts, green curry calamari, and red onion “pickles.”
. . . followed by an unusual main course — “Crispy Lamb Bacon” on a bed of bulgur and red pepper purée, with grilled Spring onions and lightly “dressed” with a smoked reduction sauce of lamb juices. Intensely flavorful (almost “game-y”) and tender, this slightly fatty cut from the loin had been slow-cooked (76 C) for 10 hours and was unforgettably delicious.
A couple of scoops of house-made sorbet (blueberry & red fruit)
and a 2008 Haut Medoc wine completed a gourmet dining experience. Kudos to Chef / Proprietor Jean Baptiste and his kitchen colleagues, Oceane and Theo.
My first course was a small celeriac salad, topped with pieces of cashew nuts, green curry calamari, and red onion “pickles.”
. . . followed by an unusual main course — “Crispy Lamb Bacon” on a bed of bulgur and red pepper purée, with grilled Spring onions and lightly “dressed” with a smoked reduction sauce of lamb juices. Intensely flavorful (almost “game-y”) and tender, this slightly fatty cut from the loin had been slow-cooked (76 C) for 10 hours and was unforgettably delicious.
A couple of scoops of house-made sorbet (blueberry & red fruit)
and a 2008 Haut Medoc wine completed a gourmet dining experience. Kudos to Chef / Proprietor Jean Baptiste and his kitchen colleagues, Oceane and Theo.
Last edited by a moderator:
