Delicate more than French Laundry
Fresher than any sushi bar
Friendly like Ubuntu
Fresher than any sushi bar
Friendly like Ubuntu
Unique like no others
There were only 7 small tables and a community table sit 8, only 22 seats total. Because restroom is outside and only entrance is through kitchen, we got opportunities to walk around the kitchen and chat with staff every time we go to the restroom. Maitre'd gave us an open invitation "walk around and make yourself at home", and we took full advantage of it. The experience is so unique.
Reeled-in mackerel three kind
seaweed, cucumber, and daikon
(early bird's worm)
We were way early than the rest of the guests. Chef prepared this extra amuse bouche for us to get us started while maitre'd is printing today's menu.
Light olive oil coating on mackerel was so genius to tone down the fishy taste. The mackerel is moist and tender, fresher than any sashimi I ever had. I love sashimi and crave for sashimi, had sashimi four meals in past three days. I think I can speak like an expert.
Oyster,leek, California wild caviar
Lightly flavored to retain the true taste of fresh oyster. When the tenderness warm salty oyster touched our lips and tone, it gave us the sensation of kissing mermaid.
our farm EGG, smoked butter, wild caviar
Egg is my favor dish. I love L'Arpege Farm Egg at L'Arpege and also at Manresa, French Laundry creamy truffle custard, Chez TJ's slow poached farm egg which got me ordered Polyscience sous vide machine. I had such high hope on Joshua's farm egg, and... YES! Amazing layers of egg still in liquid form, wild trout caviar, dashi cream, smoke butter buyon, and chive work like wonder. I called Joshua Skene the wonder kid.
typical Peirre-Yves tropical nose that reminds us our honeymoon and annual Maui trip. Young pineapple, coconut, and toasted barley which should match well with Commis' toasted barley risotto
giant CLAM caramelized chicories
hojiblanca olive oil & citron
Giant clam thinly sliced with truffle shaver was so delicate and preserved the true natural flavor.
Kitchen
caramelized shoots, leaves & flowers, roots stewed with bonito
daikon & turnip
(in the kitchen before Joshua plated)
(in the dinning room after Joshua plated)
Adding a refreshing vegetable course between seafood and meat to clean palate, the same way I serve dinners at home. Light bonito broth showcase the clean daikon flavor, outstanding!
little BEETS slow-roasted with hibiscus & bone marrow
Both beet and bone marrow have soft smooth texture while the bone marrow was seared to a crispy crust to add interest.
poularde, whole-roasted
podi spices, almond milk, natural jus
This chicken beast put sous vide to shame, much better than the famous Bresse chicken from L'Ambroisie Paris. The milk-fed young hen was soft and moist while the skin is paper-thin delicate and crispy. I usually do not eat chicken but this dish totally changed my mind. I just bought a skin-on chicken breast and will try to use sous vide and oven roast to repeat this dish tomorrow. Without high hope though.
How does chicken drink milk? I asked maitre 'd. "milk curd". Now, it makes sense.
Well. I cheated the Atkins diet. I had one bite... OK, one bite of caramel ice cream and one and half bite of chocolate-walnut crumble because it really is not sweet but salty ;-)
no espresso, just press coffee
mignardises
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