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2012-09-14
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Cuisine Gourmet by Nathalie: Round Three. Seafood is all we need for this dinner; everything's poetically plated here, featuring flavors nearly as striking as the presentation. This blue lobster timbale in vanilla broth is a substantial starter, aromatically arresting enough to whet the appetite for more. Warm scallop tartar with savory Mediterranean notes, thanks to a paella-inspired emulsion. It's the taste of the ocean, evocative of eating by the beach. Crab mille-feuille, layered with Asian
Cuisine Gourmet by Nathalie: Round Three.
Seafood is all we need for this dinner; everything's poetically plated here, featuring flavors nearly as striking as the presentation. This blue lobster timbale in vanilla broth is a substantial starter, aromatically arresting enough to whet the appetite for more.
Warm scallop tartar with savory Mediterranean notes, thanks to a paella-inspired emulsion. It's the taste of the ocean, evocative of eating by the beach.
Crab mille-feuille, layered with Asian & European influences _ mango atop of avocado, topped further with hazelnuts. Fresh & sprightly, a mouthwatering medley employing the fruits of both the seawater & the trees of the earth.
Roasted Atlantic meagre fish. Meaty & more tender than sea bass, made creamy with cremolata, pumpkin, sage & cauliflower cremeux.
Fine, there's no seafood in these desserts, but everyone from carnivores to vegetarians will likely adore this "New Age Chocolate Tart," a crisp concoction poured over with hot cocoa cream. A little bit Ferrero Rocher, a little bit fondue, but altogether fabulous.
Blackcurrant, violet flower & chocolate vacherin, assembled Nathalie's way, the nice way.
Wine here is pretty pricey, but that might be our only complaint.
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