Thursday, April 28, 2016
What's on tap for lunch today?
Wait, what the heck IS this place?
Without further preamble,
Of course it's really some middling-quality uni, and a big asparagus stalk, and a cooked mussel, in a sauce based on egg yolk. I don't make this stuff up.
may be the done thing.
In fairness it was delicious, with the overriding facet being the cream-cheesiness of the sauce. Maybe you could make this at home with melted cream cheese?
I hear that the chef is famous not only for the flavor of these, but also for the round, supple curves that resemble nothing so much as the body part that gives his restaurant its name. I love how Japanese chefs weave their concept all through the dining experience.
With that, we were on to dessert. There was a 'line of bites' board and then one larger item. Let's inspect.
You'll remember it later too.
But really, if you want a fancy lunch in this neighborhood, just go to Requinquer.