My third dinning experience at Manresa where Chef David Kinch always presents perfection. No doubt the best restaurant in South Bay.
Amuse-buches were perfect as always. Seafood menu is focus on Japanese and French fusion, perfectly done. Pefect, perfect, perfect. Wine service could have improve to reach 3-star status.
Petit fours "red pepper-black olive"
Candy before the meal... Mom and Dad will not agree.
Crispy kale and parmesan churros
1995 Taittinger Comte Champagne
Chrisp, full depth, and great length. Taittinger is always the best start for a wonderful meal.
L'Arpege farm egg
inspired by Alain Passard, L'Arpege. bring back memory 15 years ago
2005 Batard Montrachet, Sauzet
Follow the Taittinger well and show high potential for a great wine years to come. We chile it too cold to show the nose until later.
Macheral w/ apple, buckwheat honey gelee
sweet and sour, the flavor is a bit strong for some but very interesting and well done
Delta asparagus w/ bonito butter, toasted seeds
another perfect dish, who can resist the foam.
Abalone in its own bouillon, seaweed persillade
the texture of is great, not tough or chowy as we all expected
John Dory w/ onions and chervil, sweet onion-marrow broth
2005 Chambertin Nicolas Potel
Too young to open for this powerful wine. I should have asked to decant this bottle. Two different bottles show slight difference, another sign of decanting needed.
Farm chicken with garden lettuces, toasted quinoa
Squab roasted with beets, poorman orange
I left 83 Palmer at home. End up borrow magnium 94 Dominus from Rick. Who can resist this perfect wine? Aged in Luke's perfect cellar since release. Rich, full body, sweet tannin, jammy and low acidity. Too bad this is Luke's last bottle.
Beef bavette, gently roasted, season's first ramps w/ peas
2005 Climens Barsac
Always end the meal with Sauternes. It turns out be another great hit at dinner.
Citrus and fennel compote, olive oil with argula