This restaurant with two Michelin stars was not on our original itinerary. But when my father found out that it was recently listed as #3 and has the Chef's Choice Award 2012, we found a way to get tables for the group.
It's bloody hard to find this place even with GPS, but it was worth it.
|They have a staff of 70 people that create 700 dishes a day.|
|The first course was edible paper|
|Grilled toast of bone marrow with herbs and horseradish ash.|
|Fish bones with nuances of lemon, garlic and cayenne pepper.|
|Toasted seeds and spices served in a mortar with a paste of chopped shrimp.|
|Slices of foie gras cured in clay and Sichuan peppercorns. Bath of apple extract.|
|Grapes of melon and spiced seeds.|
|Ravioli of aromatic vegetables.|
|Lukewarm cannelloni of mollusk and milk.|
|Hazelnut and beans stew.|
|Mid-dinner, we visited the kitchen.|
|To be served with blue cheese with black pudding macaron.|
|Roasted loin of hake with clashing grains of aged mascarpone, cauliflower and almonds.|
|Daily catch with acidic sprouts of amaranth and vanilla.|
|Beef cheek with glaze of its reduction and concentrated juice of grilled red peppers.|
|Crunchy terrine of Iberian pig tails with a bunch of bitter leaves and red wine sediments.|
|Folded linen with toasted crème fraiche and crème caramel.|
|Small bite of milky wafer with lemon ice cream.|
|Traditional almond fairy cake.|
I. Was. Impressed.
OK ... some people find this place pretentious.
Others prefer their chicken to look like chicken and taste like chicken.
I wanted to be entertained.
I wanted theatre, the unexpected.
I wanted surprise, intrigue, interaction with the food.
I. Must. Come. Back.