Getting back to matters at hand, I loved the menu. The standard is the 4-course menu, but all you get to pick is your main ingredient. Look at the 4th course, for example - would you like the eggplant, chicken, pork, or lamb? We must have spent too much time on planes this trip, because that sounds just like an airline greeting "Would you like the chicken or fish?" So you order your ingredients, briefly dialogue about any preferences ("Chef is famous for his foie preparations, but would you like a hot or cold one?") and then wait to be surprised.
I'll be making up the descriptions for most of the following. Sorry. As always, if it stuck in mind for the two weeks between dining and writing, you know how good it was. Also, the plates are so complex that I think it's overkill to identify every ingredient. The waitstaff is happy to do so for the obsessives among you, but it's nicer just to be surprised and enjoy the tastes and textures.
Since there's a lot of space next to this photo, I'll just point out that we didn't drink wine. The list is pretty amazing, but it's all commensurate with the quality of the food, and I didn't want to double the bill. Sorry, staff.
Still looks good, doesn't it?
Obviously a nice chop at left, love the way they trimmed it to a minimum but left a bit of fat. The crispy-skinned belly was terrific. The sauce, the cherries, the lard, the onions.
Yeah, the picture kinda looks like a mess. I promise it looked great when I saw it.
Bibou last week.
It's nice how all the tableware and paper goods have the EMP logo too.
The standout here was the cylinders of fresh chocolate, the ones between the ice creams. Just soft and smooth and dense and chocolate. Single-origin, no-additive, smug chocolate can take a flyer.
Manresa (or did. And I haven't been.).
Wait, let me think about that again...yeah, OK.
Incidentally, I booked on OpenTable rather than struggle through the time zone difference.