I had not yet had the pleasure of dining in a Michelin starred restaurant, let alone a 3 star Michelin restaurant. We both ordered the feast menu, featuring 9 courses and 2 desserts. I also ordered the wine flight to go with it, far too intimidated by the wine list to choose on my own. It's so large it needs its own trolley to move around the room!
We lost count at a certain point, but allow Simon's beautiful photos to illustrate the experience.
Here I am, hiding behind a tree. Our first amuse was a caramelized olive with an anchovy filling.
Showing off a tiny campari bonbon with grapefruit. We were instructed to eat it all in one bite,so the cold campari within wouldn't escape.
an anchovy ‘bone’ with black sesame wafer
served on a wood plank, reminiscent of old shipping ports
brioche steamed and infused with hot truffle soup
Mushroom omelet, molecular gastronomy style - A dumpling like shell encasing mushroom fillingbehind it, pigeon bombons with Bristol Cream sherry
Apparently, the amuse bouches portion of the meal is over.We chose these breads from a basket with many more choices.
Cherry Soup with smoked eel
Prawn with reduction, and sea floor scene made up of the prawn sand. It looks like sand and tastes of a thousand crustaceans reduced. Within the sand are various little morsels, representing coral and seaweed
Sole with Mediterranean flavors. Starting at the nearest point the flavors change, each distinctive:
Fennel, bergamot, orange, pine nut and green olive
Beef mince with spiced tomato, caper compote, pickles, lemon, hazelnut praline and a meat bearnaise sauce.Topped with Oloroso-sherry raisin, chives, Sichuan pepper, Pimenton de La Vera, smoked paprika and curry.
On top of each flavor rests a tiny potato chip and mustard ice cream
Simon blissed out over his favorite course.
Peach compote with fresh peach, lamb with chip, cheese foam
All this delicious food and wine put me in a good mood. Time to start dessert.
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