Undeniably one of the finest meals I’ve ever had and not a speck of red nor white meat to be seen
I absolutely love any restaurant that tries and successfully executes vegetables as the star dish.
The humble cardoon, a peasant vegetable, that’s become uncommon on French dinner tables was presented in 3 parts, each section cooked meticulously until its fibers broke down and you get a real sense of what it could be. Chicory, which has long left the spice racks of the French, was given a chance to be the closing performance. There’s so many times where a floral ingredient is only used for its visual or aromatic effect, but here, it’s allowed to participate as a flavor, just a light natural sweetness that ends as quickly as it comes. I wonder if this is what the birds taste in spring?
Also, had 2 little Ratatouille moments here.
The crispy fish bone resembles the little fried fish bones that you’d get at a nice izakaya or soba shop in Japan as a free appetizer.
Their bread with Sichuan peppercorns was a surprise in so many different ways. It was weird hearing a Frenchman explain the peppercorns to me when I’m literally from the region aha It’s like explaining snails as an ingredient to the French. It’s also interesting that they used it on a plain carbohydrate like bread and more importantly, they used it for its fragrance. I’ve only ever seen it done like this back in China, and while it’s starkly different from what’s prepared back home, it’s nice to see a chef outside of China that actually sees what the peppercorns actually are, which isn’t even a peppercorn, but a fruit berry.
100% coming back in the future and would recommend for anyone (except for people who hate vegetables).
thechilecowboy on
Great pictures! And what a fabulous description. Thanks for sharing! We’re you traveling?
Gatsbeaner on
Amazing. Reading a book on the wines of Savoie and have been planning a trip. This place is top of the list.
Responsible_Gap8104 on
So jealous of the cheese spread you enjoyed
And everything else too.
Love your description!
pigletpoppet on
Fabulous photos. Thanks for sharing. The mushroom tower looks fun! Was there anything under all the shavings?
Driesmetnootjes on
Great post! Thanks for the detailed description. One of the few times a post here really makes me want to go to a specific restaurant. Was this the menu priced at 228? That seems incredibly reasonable for this level of cooking.
Picutener on
This looks amazing; seems truly in line with the concept of ‘terroir’. Thanks for sharing.
cherryblossom1949 on
What a fantastic experience you have had! I was truly looking forward to your pictures from this restaurant. Thank you for sharing it with us!
8 Comments
Undeniably one of the finest meals I’ve ever had and not a speck of red nor white meat to be seen
I absolutely love any restaurant that tries and successfully executes vegetables as the star dish.
The humble cardoon, a peasant vegetable, that’s become uncommon on French dinner tables was presented in 3 parts, each section cooked meticulously until its fibers broke down and you get a real sense of what it could be. Chicory, which has long left the spice racks of the French, was given a chance to be the closing performance. There’s so many times where a floral ingredient is only used for its visual or aromatic effect, but here, it’s allowed to participate as a flavor, just a light natural sweetness that ends as quickly as it comes. I wonder if this is what the birds taste in spring?
Also, had 2 little Ratatouille moments here.
The crispy fish bone resembles the little fried fish bones that you’d get at a nice izakaya or soba shop in Japan as a free appetizer.
Their bread with Sichuan peppercorns was a surprise in so many different ways. It was weird hearing a Frenchman explain the peppercorns to me when I’m literally from the region aha It’s like explaining snails as an ingredient to the French. It’s also interesting that they used it on a plain carbohydrate like bread and more importantly, they used it for its fragrance. I’ve only ever seen it done like this back in China, and while it’s starkly different from what’s prepared back home, it’s nice to see a chef outside of China that actually sees what the peppercorns actually are, which isn’t even a peppercorn, but a fruit berry.
100% coming back in the future and would recommend for anyone (except for people who hate vegetables).
Great pictures! And what a fabulous description. Thanks for sharing! We’re you traveling?
Amazing. Reading a book on the wines of Savoie and have been planning a trip. This place is top of the list.
So jealous of the cheese spread you enjoyed
And everything else too.
Love your description!
Fabulous photos. Thanks for sharing. The mushroom tower looks fun! Was there anything under all the shavings?
Great post! Thanks for the detailed description. One of the few times a post here really makes me want to go to a specific restaurant. Was this the menu priced at 228? That seems incredibly reasonable for this level of cooking.
This looks amazing; seems truly in line with the concept of ‘terroir’. Thanks for sharing.
What a fantastic experience you have had! I was truly looking forward to your pictures from this restaurant. Thank you for sharing it with us!