Food? To be honest with you, not as good as when I was there two years ago. I have an impression that the restaurant made a choice to “play safe” rather than evolve. But decide for yourself! The pictures are after the jump…
Prawns and sea urchin coral uncooked. Steamed turnip in a broth, shiso and delicate jelly with Yuzu ( Interesting combination of all these Japanese inspired ingredients (uni, raw shrimps, shiso..), although I thought that the shrimp tempura (or rather shrimp legs tempura )was unnecessary and kind of disturbing to eat).
Duck foie gras iodized in sugar crust. Turnip chutney with vinegared seaweed. ( It was my most anticipated dish and the biggest disappointment. Ok, the theatre of breaking the sugar crust was nice to watch, but the foie gras was too greasy and too “veiny”. My theory is that as the foie gras was cooked in a somehow closed environment, the grease that usually melts when traditionally pan-frying foie gras, stayed inside. So the result of all this was a piece of very greasy liver with sweet jam on the side.)
Thinly-sliced seabass with chopped parsley. Stuffed macaroni, clams prepared simply. (Good,classical but not worth to travel “a special journey” and definitely not worth the price if you order it outside the menu.. Ditto about the last dish..)
Mont d’Or vacherin with Château- Chalon. Warm potato salad with shallots. (Potatoes with creamy cheese on the top. Maybe it would be good, but after all these dishes, boiled potatoes with cheese is just too much.I rather prefer the L’Astrance “cheese course” philosophy. )
Poached aloe vera and chilled with pink grapefruit.Peppered soft fresh cheese and olive oil juice. ( I think this dessert was “higher” and finer than all the savoury dishes. Seriously, pastry chefs work is underrated.)
Follow verygoodfood blog, for Trine’s insight on the lunch (that she will be posting soon).