10 Year Anniversary Menu, October 2009. We stuffed ourselves with 11 tasting course, not bit size at all, and another course of Steak and Egg. Crazy night.
chives, parwn salt, Ligure Rivirea olive oil
lemon creme fraiche, american caviar
Too much lemon cream and made it hard to dig into the egg.
Mandarin Tomato Soup
tomato tartare and sorbet
Cold Sorbet, warm soup, sour tomato tartar, a genius combination
Duo of Hamachi & Tuna
celery, meyer lemon, black truffles
Celery works very well with Hamichi. Learned another new thing to improve my Hamichi dish.
Seared Foie Gras
lavender roasted peach, pain d'Epice. white balsamic reduction
fresh capellini, truffle forth
Crispy Loup de Mer
chanterelle mushrooms, scallion, white corn brown butter jus
This is the best fish dish I ever had. Crispy scale! Another Japanese technique. The texture of Mediterranean sea bass is soft like fresh water fish. The sweetness works well with white corns.
Rose, pomogranate, cassis, and jammy fruit flavor, >20 sec length. Again, last bottle in the restaurant. A lovely wine. 2001 is more enjoyable now than the 1996, 1999, and 2005.
Drinking Sauzet and Richebourg DRC with Edith Piaf vocal in the background, a perfect meal experience.
Truffle Cursted Lamb Loin
braised lamb shank, pasta e fagioli, basil mousseline, lamb jus
The texture of truffle crust does not work well with lamb. Lamb shrank has good flavor but lack texture.
Steak and Egg
48-hour slow cooked rib eye. Poached egg york inside shuffle with white truffle sauce. We ordered this additional course. We were so full that we only had less than half. "Good attempt." the waiter commented.
Pear & Fourme d'Ambert Tart
banana mousse, chocolate sorbet
Passion Fruit Parfait
lemongrass and coconut