So here goes my attempt at digesting this intimidating restaurant.
|apples with parmesan|
foie gras with apricot jam on toast
chilled farm vegetables
homemade bread with olives
|axis venison tartare with parmesan grissini|
corn flan with quail egg
crispy sweetbreads with plum gastrique
sweet onion crepe with white truffle
The second round of appetizers consisted of sweetbreads and onion crepe. As soon as I saw on the sweetbread on the menu, I knew I just had to try it. It always amuses me to see super provincial ingredients become a part of "high" cuisine. For those unfamiliar with sweetbread, wikipedia has a mechanical description that's pretty informative. Anyways, the sweetbread was delicious, just a tad less crispy then I was expecting but the inside was creamy and tender. The sweet onion crepe is one of the signature dishes of the restaurant with the onions being cooked for over 10 hours before the dish itself is assembled.
|spinach gnocchi with brown butter|
almond tortellini with white truffle
chestnut fettuccine with wild boar ragu
squid ink linguini with dungeness crab and uni
48 day dry aged beef ribeye with heirloom bean trifolati
|stuffed guinea hen breast with chanterelles|
apple dessert with cinnamon ice cream
Overall, a spectacular and very memorable meal for a lovely celebration. Will be a very long time before I get to come here again but hopefully not that long!