nicolecwong:
What a memorably creative and delicious birthday dinner at Chez TJ! Highly recommend indulging here when you have a good excuse to! #michelinstar #restaurant #MountainView
nicolecwong:
Before and after: #foiegras #truffle on a bed of cocoa nibs #yum #food #dessert #michelinstar
nicolecwong:
The grand finale fourth #dessert on the #michelinstar menu: #foiegras #truffles. So rich and decadent that it fittingly arrived in a jewelry box. #yum #food
nicolecwong:
Made a wish! A surprise #birthday #dessert of vanilla bean, coconut crumble, and blood-orange sauce. So light and delicious! Love it when desserts aren't too sweet. #yum #food #thankyou
nicolecwong:
Cheers to the birthday boy! A #happybirthday surprise of #champagne! #greatcustomerservice #thankyou
nicolecwong:
Third #dessert: milk chocolate mousse, fresh huckleberries, and juniper merengue #yum #food
nicolecwong:
Loved the taste of the first dessert's apple yuzu sorbet (love yuzu!), but loved the uniqueness of this second dessert's jasmine-rice #sorbet even more. #yum #food #dessert
nicolecwong:
Tropical fruit soup #dessert
nicolecwong:
After: pineapple-banana "soup" poured on jasmine-rice sorbet sitting on a carpet of minced cashew accented by dry mungbean threads #dessert #yum #food
nicolecwong:
Before: jasmine-rice sorbet on a carpet of minced cashew accented by dry mungbean threads #dessert #yum #food
nicolecwong:
Now for #dessert! Apple yuzu sorbet with coconut crumbs #food #yum
nicolecwong:
L'Amuse Signature gouda aged in a cave for two years then cooked down by the chef. With mustard seeds, rhubarb mostarda, and freshly baked pretzel. #yum #food
nicolecwong:
After: Tajima #Wagyu beef from Australia topped with freshly shaved nlack perigord truffles and accompanied by wild onion, salsify, and bordclaise #yum #food #michelinstar
nicolecwong:
Before: Tajima Wagyu #beef from Australia with wild onion, salsify and bordclaise #yum #food #michelinstar
nicolecwong:
Roulade of organic #hen with garden greens. And compliments of the chef: organic hen consume to sip, not pour. #yum #food
nicolecwong:
Upclose: ooh i want to make herb-filled dumplings like these! #pastachallenge #yum #food
nicolecwong:
Upclose: i heart #mushrooms. Especially #truffles. #lasthurrah #endofseason #food #yum
nicolecwong:
Perigold #truffle shavings atop #pasta dumplings filled with garden herbs with beurre d'isigng from France #yum #food
nicolecwong:
Upclose: the crust of vegetable ash fascinated me. A sturdy, crisp crust that you can't flick apart. A great contrast to everything else in this dish which was amazingly smooth and creamy, from the fish to the sauce to the beans. #yum #food #epicurious #b
nicolecwong:
Sea trout crusted in vegetable ash (literally, the ash of vegetables) with butter beans, pioppini mushrooms, and creamy fava beans #yum #food #michelinstar #seafood
nicolecwong:
Red #abalone with diced liver & onions on top of a bed of polenta on top of sting nettle reduction. #yum #food #michelinstar #sogood
nicolecwong:
Upclose: for me, the edible soil stole the spotlight in this foie gras dish. Lightly sweet and just short of crunchy #yum #epicurious #food #michelinstar
nicolecwong:
Upclose: the tiny cube of hibiscus #jelly #yum #food
nicolecwong:
#FoieGras torchon with cinnamon pear cubes, hibiscus jelly, and sweet soil of granulated nuts, cocoa nibs, and almond flour #yum #food #michelinstar #MountainView
nicolecwong:
Our first -- and definitely not last -- visit to the 1 #michelinstar restaurant down the street from our new home! #MountainView #ilivehere #yum #food
nicolecwong:
Japanese shimagi with miso, daikon and dashi #yum #food
nicolecwong:
Tsar Nicoulai #Caviar topping a garden-herb parfait with sunchoke chips #yum #food
nicolecwong:
Happy delicious birthday, hubby! #MountainView #ilivehere #michelinstar #yum