Birthday dinner at Épure

Birthday dinner at Épure

at Épure on 7 October 2018
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Celebrating dad's birthday dinner here, with a menu selected by Chef Nicolas Boutin. Most of the dishes worked very well, but I didn't quite get the abalone and foie gras.

Full account on dinner is here: https://www.diarygrowingboy.com/2018/10/dads-bday-2018-ex-chateau-is-better.html

8 / 10

Abalone, pickled kombu, duck foie gras, pear

inventé par Marie Antoine Carême: the must-have 'vol au vent', flaky puff ring, langoustine, salicornia, liquorice scented coulis

inventé par Marie Antoine Carême: the must-have 'vol au vent', flaky puff ring, langoustine, salicornia, liquorice scented coulis

il est doux: Cevennes onion, spelt wheat, black truffle

il est doux: Cevennes onion, spelt wheat, black truffle

Colvert duck, amaranth, Solliès fig