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  • There area a few times in life that the overall experience is outstanding, and during our first (and hopefully not last) visit to this Resturant we had such an experience. The following is a note of our tasting meal To start we were presented with a Black olive Macaroons with chèvre amuse bouch - it was a fine combination of sweet and savory. Burnt leek powder with vichoose with potato espuma (foamy white) Salmon candy pieces marinated in maple syrup & lightly seared with Yuzu & avocado purée served w/ granola of fried quinoa, chia and sunflower seeds hoisin, soy reduction Paired with Alsatian Riesling 2013 Beef tartar with fennel chips served w/ an emulsion of egg yolk, soy & mustard grains. Burgundy 2014 Pate du fois gras tartelette with dried baby sweet peas and strawberries with a dash of black salt. Sucre a la creme sauce. Served with A Late season Loire wine - fairly sweet with hints of strawberry but not a desert wine. A filet mignon rolled in burnt onion powder, wrapped around pate du fois gras served with fiddle ferns and a turnup cure with a sauce that has strong hints of Cassis. Rousillion 2014 old vine. High mineral content - figs and cream hints . We have a double cream brie sure with apples a compote du pomme with lavender flowers , a chutney du pomme. And served on a. With a dried coriander and apple dusting. Desert is ba ba au rhum served over a banana purée and served with cardamom ice cream side. Mignardises - lime merengue, apple jelly fruit, and orange tartelette With Decaf espresso Apple ice wine. Aka "cidre glace"
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