Pierre Gagnaire, Paris, 2010

IMG_2410
Green asparagus de Pertuis: thin round slices of squill fish, square of burrata cheese/cucumber seasoned with lemon; mousseline sauce. Black olive infusion flavored with with old balsamic vinegar, melted sorrel and dominos of gruyere cheese from Garde. Cardamom velvety soup, granita.
IMG_2414
Grilled thinly sliced sole with broad beans, stems of leeks, celery, and green pepper; miso liebig and a veil of squid flavored with ink
IMG_2418
Fresh morel mushrooms flavored with licorice, laid on a bed of vegetables and aromatic herbs; iced turnip and craterellus mushrooms
IMG_2422
Thin slices of black grouper seared in a nut-brown butter, oyster and capucine leaves; small Palamos king prawns flavored with amontillado
IMG_2423
Salt cod “brandade” in a bisque, grated green apple en amertume
IMG_2427
Dog cockles, clams, and razor clams with chanterelle mushrooms, spinach, and parmesan cheese gnocchi; foie gras soup flavored with maniguette
IMG_2438
Shavings of Ossau-Iraty cheese, roulette salad, cordifole, and green lentils
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s