What caught our attention were stuff like their French fig salad with Mimolette.
Figs were tender and sweet.
They made ankimo/monkfish pate this year which was also "escabeche-d" with vinegar. So it's not very different from the cod liver that they normally have nor was it far from the anikmo ponzu from Japanese restaurants because of the vinegar.
Ankimo made a good spread over their sourdough.
Wine infused risotto with radicchio salad & aged Parmegiano Reggiano. Not bad tasting. That being said, I was hoping that there was at least half the amount red wine in it like I was imagining. There wasn't. That be my only gripe.
Roast pigeon was delicious. So was the jus. Said jus has a savoury rich sweetness that was a consumate pairing for the bird and also the sweet chestnut puree. That velvety chestnut puree...🤤
Ended with conference pear soufflé because we love conference pears. And also that this was the first time we've seen them used in their soufflé and we were curious.
There's puree/compote and chunks of cooked pear in the soufflé. Soufflé was a sweet & eggy cloud of moist fluffiness. While the flavour of the pear came through for the dessert, it lacked a rounded aroma/taste. Still like the soufflé though.
Bitter black to close.
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