Second Courses

Beet Soup

Sauteed Brill and King Crab

Chioggia Beets ~ Acini di Pepe ~ Creme Fraiche
Curry Beet Broth ~ Red Beet Oil

 

As you can probably tell fromreading these posts:

the textures within a course are as important to our dining experience

as the ingredients themselves.

When making soup, texture is paramount, and within this golden beet broth

the textures are of the essence.

I believe it also needs to be noted: This fish soup tastes sooooo good!

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Seafood Tart

0924c-piggvar9

Turbot, Scallops, & Foie Gras Tart

Sauteed Turbot ~ Scallop Salpicon ~ Foie Gras Mousse
Celery Root Puree ~ Lemon Thyme Pate BriseeFoie Gras Torchon ~ Turbot Croquette ~ Moscato Gelee
Foie Gras Froth ~ Lemongrass Froth

 

 

Depth of Flavours

sea,        earth,        sky

 

 

 

 

 

 

Layers of Textures

creams,
fats,
oils

 

Subtle Elegant Refined