Today is the first day that Chef Olivier is also working with us. He is a pastry chef, also very, very skilled. We did two desserts to get a little more out of his being there. He owns a restaurant called Food and Mets, it has the best burgers ever. No joke, you can’t come close to it for less than $20 in the states. And he was shocked and very flattered to hear it. (Oh, and he does remember you, Rama. He was very happy that you liked his food so much)
Amuse/entrée-”Fleur de courgette, souffle au foie gras”
Squash blossom stuffed with seared fois gras and chicken mousseline (which was probably one of the most awesome things I’ve ever tasted), sautéed squash tops, red wine reduction
Squash blossom stuffed with seared fois gras and chicken mousseline (which was probably one of the most awesome things I’ve ever tasted), sautéed squash tops, red wine reduction
Poisson-”St. Pierre (John Dory fish) en troncon et creueux de langoustines galette croustillante de celeri”
Seared John Dory, celeri root pancake, langoustine froth/bisque, seared langoustine tail (Chef also cooked the head for presentation)
Seared John Dory, celeri root pancake, langoustine froth/bisque, seared langoustine tail (Chef also cooked the head for presentation)
Viande-”Ris de veau braise aux morilles”
Seared sweetbreads, braised morels in a cream sauce, braised mini carrots
Seared sweetbreads, braised morels in a cream sauce, braised mini carrots
Dessert 1-”Quenelle au chocolat au lait, caramel et carambar”
Quenelle of ganache with caramel and carambar crisps (carambar is a caramel candy, popular here)
Quenelle of ganache with caramel and carambar crisps (carambar is a caramel candy, popular here)
Dessert 2-”Vert”
Literally means “green”. The whole dessert was green for a monochromatic feel. Financier (cake), matcha ice cream, verveine gelee, verveine whipped cream, manzanar gelee, manzanar citrus marinated apples
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