Thursday, September 3, 2009

Manresa



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.













Strawberry gazpacho

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


94 Dominus
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

Pecan and banana?



A trip to New Orleans

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