Part one of a recent meal at L‘Arpège in Paris.
Tartlets.
Hot and warm egg with maple syrup.
„Purple emotions“ with beetroot tartare and mustard cream.
Onion gratin with confit lemon, Malaysian pepper and green leaves.
Vegetable sushi with Kalamata olive.
Pumpkin and Squash velouté with rosemary infused cream.
Pigeon with nuts, beets and an... More
Lovely dinner at @le_bon_georges with a nice line-up (Not picture Champagne Huré Instantanée and Jesn-Michel Gérin Cote Rotie Les Grandes Places) with a particularly impressive Saint-Véran by Jules Desjourneys and Bourgogne by Sylvain Cathiard.
Part two @konstantinfilippou
Scallop, black truffle, Mountain cheese
Langoustine, kalamansi, cochayuyo
Pineapple, saffron, almond
Coconut, white chocolate, cherry, rose
Chocolate ganache, pumpkin seeds
Chocolate tartlet, ginger, lemongrass
Jerusalem artichoke ice cream, chocolate chip
Part one of an excellent meal at @konstantinfilippou worthy of ***
Mackerel. Beetroot. Garum. Nori.
Trout. Turnip. Verjus. Apple. Shallot vinaigrette.
Red prawn. Soy (5 y.). Kalamata olive.
„Sea salad“. Sardine. Bouchot. Cornichons.
Caviar. Genmai rice. Yolk. Fig leaf oil.
Eel. Duck liver. Balfegó. Apricot vinegar.
Pike perch. Txogitxu.... More