Best of 2023, at number 8
End op september we enjoyed a wonderful evening at La Paix where chef David Martin served us a wonderful creation.
Marble 3D | Sujiko | Black Japanese garlic
Squid marble and ink. For this 3D cube creation, the chef only uses ink, squid meat and somewhat softer pike-perch. This preparation involves some trout eggs... More
Best of 2023, at number 8
End op september we enjoyed a wonderful evening at La Paix where chef David Martin served us a wonderful creation.
Marble 3D | Sujiko | Black Japanese garlic
Squid marble and ink. For this 3D cube creation, the chef only uses ink, squid meat and somewhat softer pike-perch. This preparation involves some trout eggs marinated in sake and soy and a brown sauce of fermented black garlic.
This dish seems to have become a signature dish of the chef. And we understand why. The marbré is very beautifully made and also tastes exquisite! The combination of the soft pike-perch with the more intense meat of the squid gives a nice mouthfeel and the ink provides the nice shades in this creation.
The trout eggs give a nice 'pop'and are full of flavor because of the marinade in sake and soy. The Japanese garlic sauce provides even more umami and depth to this top creation.
An inspirational chef with a Japanese inspired approach at this unique location!
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. Michelin Guide : ⭐️⭐️
. G&M : 17,5/20
. OAD top 100 : 104
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