I dont have the listing of what the small meal was but the entree was pork belly and the dessert was a tart with fresh blueberries. They also gave him a side of Robuchons famous mashed potatoes.
L'AMUSE-BOUCHE- was Avocado and cilantro flavored grapefruit gelee. I really liked the combination of creamy avocado and tart grapefruit.
Unfortunately, we didnt get a photo that turned out on this one.
The next course was an heirloom tomato salad with basil oil and lemon vinaigrette. This plate was a work of art!
Next course was Langoustine carpaccio with lemon vinaigrette but the photo didn't turn out.
Next course was the most amazing king crab I have ever eaten! THe description was: King crab a la plancha, vegetables with lemongrass oil.
Next course was a green asparagus kebab with a quail egg, shimeji and iberico ham.
Next course: Turbot filet and baby leeks, buttery shellfish sauce with lime and ginger
Next course was Fois Gras stuffed free-range quail with mashed potatoes. Hubby dug in before we could get a photo but it was fantastic!
We had several desserts:
Chocolate sensation, « crémeux » Araguani, Oreo cookie crumbs
Passion fruit mousse and honey tuile
Light pineapple cream, vanilla wafer, lime and lemongrass sorbet
This was one of the most amazing meals we have ever eaten and combined with the previous meal at Robuchon's other restaurant, this was well worth the trip!
Here are a couple of photos from the kitchen where the chef's were using TWEEZERS to make the plates perfect!
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