Stella Dacuma Schour:
the alinea storefront
Stella Dacuma Schour:
dave at alinea
Stella Dacuma Schour:
me alinea
Stella Dacuma Schour:
the embroidered linen napkin
Stella Dacuma Schour:
pasta flags
Stella Dacuma Schour:
three cocktails amuse bouche
Stella Dacuma Schour:
amuse 1 close up
Stella Dacuma Schour:
amuse 2 close up
Stella Dacuma Schour:
amuse3 close up
Stella Dacuma Schour:
yay!
Stella Dacuma Schour:
thanks, stranger from the next table
Stella Dacuma Schour:
golden trout roe with coconut, licorice and pineapple
Stella Dacuma Schour:
yuba, shrimp, miso aioli and togarashi
Stella Dacuma Schour:
close up
Stella Dacuma Schour:
chao tom - sugarcane, shrimp broth with mint
Stella Dacuma Schour:
chao tom
Stella Dacuma Schour:
cutlery gets changed after every course
Stella Dacuma Schour:
bass, black pepper, vanila, lemon and coffee
Stella Dacuma Schour:
smelling the success!
Stella Dacuma Schour:
monochromatic beauty
Stella Dacuma Schour:
celery juice with horseradish sphere filled with apple cider
Stella Dacuma Schour:
rabbit parfait with butternut squash strip
Stella Dacuma Schour:
this is how the whole dish looks like...
Stella Dacuma Schour:
rabbit rillete
Stella Dacuma Schour:
rabbit rillete medium close up
Stella Dacuma Schour:
the bowl has holes! (so your crumbs fall down)
Stella Dacuma Schour:
crumbs fall into the rabbit consomme with river stone (to keep it hot) and cinnamon bouquet garnish
Stella Dacuma Schour:
pheasant, green grape and walnut on burnt oak leaves
Stella Dacuma Schour:
other view (no, you dont eat the twig and leaves)
Stella Dacuma Schour:
inside the dish
