Langoustine ravioli, served in a virgin olive oil bouillon, with pepper and mint
Langoustine nems with jus de romaine and roasted peanuts
Veal sweetbreads cooked casserole-style with truffles and tempura of capucines with garlic
Tempura-style lobster "balls", topped with caviar, accompanied by "wasabi" salad
Deconstructed pidgeon with fresh pea-filled macaroni
Pidgeon maigret and sausage
Apple dessert (apple actually a hard sugar construct filled with Carambar ice cream, cider and exploding pop rocks)
4 comments:
The apple dessert is beautiful. It must be delicious too!
I think it might have been one of the best and most surprising dishes! I actually thought it was an apple until I saw the diner next to us break the sugar shell! Thanksfor posting, Aiste, I enjoy reading your blog, even though I have trouble sometimes leaving you commentaries - i keep getting transfered to another site....is it because i have a mac.......
Thanks! By the way , i just bought Condé Nast Traveler here in NY and saw your picture. Congratulations!
You're very welcome! Tiny picture though..
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