First dinner at Caprice after the arrival of Chef Guillaume Galliot, with a bespoke menu featuring one of my favorite dishes from him.
Full account of dinner is here:
http://www.diarygrowingboy.com/2017/06/hitting-beetroot-jackpot.html
Amuse bouche: Tartare bœuf-huître et caviar
Slow cooked egg with onion and potato capuccino, Tasmanian truffle
L'Adour salmon confit with mint, tarragon, truffle, and fava beans
Fraisier Gariguette
