evadedave:
Chocolate mousse with salted butter ice cream, bourbon and peanuts
evadedave:
Meyer lemon cream with almonds, mascarpone mousse, chicory ice cream
evadedave:
Grain and mission fig porridge with potimarron ice cream, milk mousse
evadedave:
Beef roasted in its fat, chestnut with horseradish
evadedave:
Roast squab with fall fruits, moutarde d’orleans
evadedave:
Black cod with butter beans and clams, vin blanc
evadedave:
Abalone in its own bouillon, foie gras
evadedave:
Spot prawns on the plancha, exotic spice
evadedave:
Shellfish in a pine mushroom broth
evadedave:
Golden butterfish and geoduck clam
evadedave:
Arpege farm egg
evadedave:
Oyster in urchin jelly, nori croustillant
evadedave:
Petit fours “red pepper-black olive” Chestnut croquettes