Introducing another friend to the delicious cuisine of Ricardo Chaneton.
Full account of dinner is here: http://www.diarygrowingboy.com/2018/04/springtime-in-south-of-france.html
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Otoro tartare, Gariguette strawberries, dill and white balsamic
King crab warm salad, aloe vera, ginger, cucumber and Oscietra caviar
Morels, white asparagus, fava bean and vin jaune
Grilled monkfish and veal sweetbread, confit Menton lemon sauce and veal jus - "monkbread"
Aveyron lamb saddle, green asparagus, petit pois and kumquat
