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Originally Posted by westside8
Review?
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# L’Asperge Blanche
un blanc-manger aux copeaux d’amandes fraîches aux substances de citronnelle
White asparagus”panna cotta“, fresh almonds and lemon grass
This was delicious. There was also a nice savory bit of a tomato sauce on this plate as well. The acid contrasted nciely with the creaminess of the panna cotta.
# La Tomate
en salade, huile d’olive au basilic, tomate mozzarella en gelée
Salad of tomato, olive oil with basil, tomato gelée topped with mozzarella cheese
I love really good fresh tomatoes, and I didn't know they could be this good.
# Le Caviar
des fines graines de couscous iodé, une infusion prise à la crème de chou-fleur, un flan mœlleux d’asperges vertes
Thin couscous and Oscetra caviar, smooth cauliflower cream, delicate gelée of green asparagus
We got a 3 part caviar course but it wasn't quite this. I don't like caviar much at all so I didn't enjoy it, but a friend who likes caviar was very happy with it.
# L’Œuf
le jaune dans un ravioli imprimé aux épinards petites pousses et morilles
Egg yolk in a baby spinach ravioli with morels
My favorite course of the meal. And I wasn't expecting it to be anything better than "pretty good" either. One of the tastiest things I've ever eaten.
# La Saint-Jacques
en royale fleurie d’une émulsion à la ciboulette, galette au sarrasin
Scallops royal with chive emulsion and buckwheat tuile
This was like a scallop mousse and a layer of lobster mousse as well. All 3 of us dining agreed it was one of the weakest dishes.
# Les Crustacés
la langoustine truffée et cuite en ravioli à l’étuvée de chou vert, l’oursin accompagné d’une purée de pomme de terre au café, le thé coralline parfumé au gingembre
Truffle langoustine ravioli with chopped cabbage, Sea urchin, potato purée with a hint of coffee, coral and ginger perfumed tea
I've had sea urchin 3 times in my life before this, and didn't even come close to enjoying it any of those times. This was absolutely delicious and I was completely shocked. The langoustine was not very good and instead of a perfumed tea we had some sort of fishball soup with matsutake (spelling?) mushrooms that was pretty good.
# Les Petits Pois
en fin velouté rafraîchi à la menthe poivrée sur un voile d’oignon doux
Light pea velouté with mint on top of a delicate sweet onion custard
I hate mint. Hate it. So my opinion here isn't really fair. That said both of the people I was with both also didn't like this dish.
# Le Thon
rouge mi-cuit et légèrement fumé, semoule végétale aux algues et curry vert
Smoked and seared Tuna, cauliflower, Nori and green curry
I love seared tuna. This wasn't any better than the seared tuna I make at home, which was kind of sad. Then again, I don't think good tuna needs much more than salt, pepper, ponzu, and some intense heat for a few seconds.
# Le Veau
en côte au plat avec un jus gras et escorté de taglierinis de légumes au pistou
Sautéed veal chop with natural jus and vegetable taglierinis flavored with pesto
This wasn't satueed when we got it, it was sous vide. And I don't remember what else was there, and I don't care. Very moist/tender/delicious. Best veal (although not much competetion) of my life.
# Les Pousses de Soja
cuites comme un risotto aux zestes de citron vert et coriandre
Soy beans cooked risotto style with lemon zests and coriander
I was confused when this came out. I'm not really sure it was this. I thought I was about to eat risotto but it was something entirely different with a weird texture/mouth feel that I couldn't quite put my finger on. It wasn't edamame though, so I don't think this was quite the same as the dish on the websites menu.
# L’Açai
en petites paillettes givrées, lait caillé aux framboises
Red fruits granite, fresh raspberry and yogurt sorbet
Delicious. And I don't really like desserts.
# Le Caramel
crémeux aux aromes “Arabica”, riz soufflé aux saveurs de cacao
Caramel crémeux infused with Arabica, chocolate rice soufflé
Delicious. And I don't really like desserts.
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