Chapter 1: Smoked artichoke, whelks and green curry
chapter 1 cont..
The whelks from Chapter 1
Chapter 2: Spider crab, lettuce, romain and broad beans
Chapter 3: THe Lobster from Brittany, rhubarb, spring onions and shiso leaf
Chapter 3 Cont…
Chapter 3: monkfish tails from Loctudy Port, green asparagus and Montbéliard sausage
Chapter 4: Brass Lamb from Auvergne, green beens and sea beans, clams + Caviar
Chapter 4 cont…
Chapter 4 cont…
Chapter 5: pre-dessert of sage and thyme sorbet, greek yogurt, fromage blanc
Birthday wish
chapter 6: Tiramisu spirit, caramelized almonds
Conclusion
This was our first time dining here and what an experience. each course usually came with three plates, one main plate with two side dishes. each dish was so thoughtfully prepared and conceptualized, so much work went into each and every dish. I have no idea how they prepared and cooked everything so perfectly. it is hard to say which dishes were our favorites as all of them were so unique. the crab course was very tasty, each plate had crab but all prepared in a different way some dishes lighter and some heavier in flavor. for half the table we supplemented caviar with the lamb course, as we had never tried lamb or meat with caviar. It was a surprisingly interesting combination, the caviar wasN’t too salty or overpowering so a nice balance with the lamb which one of them was smoked. the green beans then added a nice crunch and freshness to the dish and the lamb “mini croquettes” were a deliciously rich bite full. even the pre-dessert was really good, sage and thyme sorbet, never would have i considered that as a pre-dessert or dessert flavor. But it was a great palate cleanser and it was delicious.
a highly recommend, was awarded one michelin star for a restaurant that opened right before the pandemic started, is a good sign that they are doing something right.
