I wanted to try this place for years, and finally decided to make it our 2017 Christmas dinner! What's interesting about this restaurant is that they have a theme every month, and they create 9 courses with that ingredient they choose for the month. 25 seats. 1 key ingredient. 9 courses. Very unique idea. About a week after I made the reservation, I found out that they are changing this format starting Jan 2018. I am glad that I got to try this before the change.
December is the black truffle month, and they showed us the truffle box before the meal. The aroma emanating from that box was just incredible.
1. Sea Urchin
Fresh sea urchin with truffle, that can't go wrong.
2. Salsify - Camembert & Mustard
This tasted very interesting. Not sure I like it, but I don't dislike it.
3. Snow Crab - Imperial Américaine
I love the plating of the dish, and the snow crab was cooked to perfection.
4. Brioche - Beef Fat, Tartare, Consommé
This actually also came with a little shot of beef soup. This is basically a fancy version of a tiny hamburger, and it was absolutely delicious.
5. Foie Gras - Brandy, Granola
I understand some people might think that the way foie gras is made is not exactly humane, and I agree. Well, I guess my advice is.... try not to think about it when you eat. Anyways. I have had foie gras before, but not aerated foie gras. I love the crunchy granola, brandy jello and the truffle of course, but I am really not a big fan of this aerated foie gras. I still prefer my foie gras the traditional way.
6. Turbot - Cabbage & Sauce Perigord
This is one of my favorite dishes of the night. The fish was tender, with truffle in the middle. The cabbage was exceptionally good, and the sauce went so well with everything. Definitely one of the highlights.
7. Ravioli - Chestnut & Dark Beer
There was one ravioli in it, and that was one amazing ravioli.
8. Porchetta - Apple, Walnut
This is the other highlight. The meat was very tender with a layer of fat. The skin was so crispy and it was caramelized with apple sauce, therefore the sweetness of the skin balanced the fattiness of the meat perfectly. It was slightly heavy towards this end, but it was really good.
9. Rush Creek
I never quite figured out what exactly this is. Some delicious warm liquid with vanilla ice-cream.
10. Hazelnut - Chocolate & Praline
If I could just come here for this dessert, I would. Truffle ice-cream, vanilla cream, truffle, praline, this combination literally took me to heaven.
11. Truffle Canelé and Madeleines
I never thought truffle would elevate madeleines so much! The madeleines were so aromatic with the truffle in it, and it was really a big surprise. Throughout the night, all the dishes we've had, it was always easy to imagine truffle being in the dish. But I never thought it would go this well with it. What a pleasant surprise.
What an experience. What I regret is that we did not come here earlier for other themes that I am more interested in. As tasty as black truffle is, it is easy to imagine how it can be in every dish, but other ingredients like grapes or garlic, it would have been a little more fun and interesting.
Starting 2018, instead of 12 menus every year, featuring one key ingredient every month, they are doing 4 menus every year, focusing on a seasonal set menu inspired by the world's leading wine regions. It is going to start with Rioja, Spain, from Jan to Mar, 2018. I am sure it will be another amazing palate journey.