Lovely meal at L’Oiseau Blanc by @davidbizet. The highlight was a complex dish of poached foie gras with caviar, marigold and bitter orange. The food was comfortably on two star level. The wine list, though excellently curated, has hefty mark-ups.
Foie gras and mackerel croustillant.
Artichoke and seaweed tartlet.
Red onion and amaretto pillow.
Mustard, cabbage and turmeric tartlet.
Bacon and celeriac amuse.
Foie gras, caviar, cauliflower, black garlic, bitter orange, sorrel, marigold vinaigrette.
Red onion, back truffle, “essence boisée”, pheasant quenelle.
Blue lobster, Victoria pineapple, glazed beetroot, lobster jus.
Boar, sauce charcutière, endive, black truffle. Foie gras terrine on the side.
Winter salad pré-dessert.
Pear, celeriac, wasabi, lovage, pecan praline.
Petit fours.
