Very good first lunch at Maxime Gilbert's new venture. I did think that things were a little more complicated than necessary at times, but the end result was certainly delicious.
Full account of lunch is here: http://www.diarygrowingboy.com/2018/06/writing-new-chapter.html
Tater tots with caviar
Raw amaebi tail, delicate red onion jelly, beetroots feuillantine
Royal caviar shrencki cured in Rubia Gallega beef ham, beef bone marrow custard soufflé in seasonal greens, shells fish bouillon
Hokkaido scallops contisée with black truffle cooked in a crispy beignet, celery roots purée, shaved hazelnuts, Pouilly Fuissé fins fumet
Prepare at your table whole Hokkaido kinki grilled over open fire
Special selection Blanc de Blanc Aveyron baby lamb cutlet and loin roasted au autoir, French cabbage a la coupe et a la feuille, miso and seaweed condiment
Pomme autin, vanilla, caramelized puff pastry
Pomme autin, vanilla, caramelized puff pastry
Pomme autin, vanilla, caramelized puff pastry
