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
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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"