WARM DUCK FOIE GRAS,
SLIGHTLY ACIDULOUS APPLE,
VOATSIPERIFERY PEPPER NOTES
.
STEAMED LINE-CAUGHT SEA BASS, PUMPKIN RAVIOLE, FERMENTED JUICE
.
SKEWERED QUINTART'S PIGEON,
BEETROOT AND HIBISCUS,
CONFIT LEG PASTILLA
.
PISTACHIO SOUFFLE
WITH MARSHMALLOW AND ICE CREAM
.
Dinner at ⭐️⭐️ Le Neuvième Art in Lyon last year. Apart from an excellent soufflé for dessert and a decent cheese chariot, I was a little underwhelmed if I’m honest.
.
Michelin Guide - ⭐️⭐️
OAD - 54 (classical list)
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards
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