It was a fabulous winter at Logy❤️✨
Tofu mitarashi dango filled with walnut and topped with caviar and sea salt. Buddha’s hand, squid, clarified coconut milk infused with herbs and a dash of galangal oil. Lightly poached oyster with creamy caramelized eggplant, crown daisy and oyster milk. I thanked myself for keeping a sip of junmai ginjo for the iconic chawanmushi. Then there was probably the best creme brulee I’d ever had. Creamy shirako, grassy green pepper confit with a hint of sweet umami, buttery and citrusy hollandaise, and a caramelized brown butter top. Langoustine with corn purée, Comte 24 months and nasturtium flower, superb sauce made with vin jaune and sherry from Jura. Roasted rose duck( dry aged with burnt hay for 2 weeks) skin was glazed with honey then blow torched, served with duck jus, blackcurrant and variations of mushrooms dusted with cocoa powder. Apricot kernel panna cotta, starcruit, persimmon, tagetes lemmonii. Buckwheat ice cream, fig and olive oil. True elegance is about being remembered and this visit was back in last Dec. Voila.
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