Diancecht Posted December 30, 2024 Share Posted December 30, 2024 (edited) i really wanted to like this place because this type of food checks all my boxes, but sometimes “michelin doesn’t mean it’s automatically amazing”. chef really likes his acidic flavors because almost every course featured something on that flavor scale; i guess i should have paid closer attention to the review in october 2024. some pix for your consideration. i’ll edit this post later with the details. anyway, i’m glad we went…but i do not think a return visit is in the cards. roasted root vegetable and toasted grain consommé raw prawn, swedish crisp bread, gooseberry garum. i wish the acidity were less pronounced because it masked the flavors in the filling. 42 day dry aged beef with elderberries, coastal redwood and grilled butter cured and dried lamb heart, horseradish, creme fraiche, sorrel. cured trout, fermented root vegetable, currant wood oil osetra caviar from germany, lactic fermented potatoes, summer preserves house-milled rye tunnbröd, smoked scallops, kale and wood sorrel “taco”, served with scallops and burnt green apples and pickled seeds. i would have liked this more if the acidity from the apple broth didn’t overwhelm the delicate seafood. at this point, i had mentally categorized the restaurant in the “disappointing” column, on par with my experience at atelier crenn. all that was missing was a glass beet that we would be asked to contemplate. 🤔 spelt bread, fresh cheese, raw pine mushroom. the cheese was supposed to remind you of “butter”. black cod with sunchokes, tallow, roasted barley. rutabaga, smoked and aged pork fat sprouted and toasted buckwheat, raw chestnuts, cauliflower mushroom lobster grilled over applewood, young onions, quail garum, yellowfoot chanterelles, savory venison, beets, lovage, preserved berries, caramelized cream fermented crab apples, preserved rose petals, strawberry vinegar. hubby hated this dessert and that is saying something. i don’t remember much about it. there was a sorbet of some kind on top that didn’t taste like anything. 😬 it’s a coffee maker. the chamber on top sucks all the water from the bottom, and boils the contents. then add ground coffee, and stir. when the process is complete, the liquid filters back down. sheep’s yogurt, quince, fermented celery root, grilled cream, served with a quince singoalla. mignardises - frozen acorn cake miso, sweet wheat bun with birch syrup and brown butter, kombucha jellies Edited December 30, 2024 by Diancecht Quote Link to comment Share on other sites More sharing options...
Diancecht Posted December 30, 2024 Author Share Posted December 30, 2024 after we got home last night, i ordered a mcrib sandwich and a small sprite 🤣 1 Quote Link to comment Share on other sites More sharing options...
small h Posted December 30, 2024 Share Posted December 30, 2024 1 hour ago, Diancecht said: after we got home last night, i ordered a mcrib sandwich and a small sprite 🤣 I have 100% gotten a slice on the way home from a dainty restaurant meal. Quote Link to comment Share on other sites More sharing options...
Diancecht Posted December 30, 2024 Author Share Posted December 30, 2024 ha ha that works too Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted December 30, 2024 Share Posted December 30, 2024 Jeez, how long did that take? Quote Link to comment Share on other sites More sharing options...
Diancecht Posted December 30, 2024 Author Share Posted December 30, 2024 2 1/2 hours we were the next to last seating Quote Link to comment Share on other sites More sharing options...
voyager Posted December 30, 2024 Share Posted December 30, 2024 Thanks for this. Much falls into that sad category of “why would the chef think I’d want to eat this????!!!” 1 Quote Link to comment Share on other sites More sharing options...
Diancecht Posted December 31, 2024 Author Share Posted December 31, 2024 the caviar on its own was outstanding without the potato cream the venison was just fine. it helped that there was barely any acidity in the sauce. hubby liked the scallop presentation more so than i did. so three out of 15. 😬 not sure which place we’ll go to next. hubby’s birthday is in june, so there’s time to look at options. i wanted to reserve at quince but all the tables were booked when i last checked. Quote Link to comment Share on other sites More sharing options...
StephanieL Posted December 31, 2024 Share Posted December 31, 2024 (edited) The only thing that impressed me from your photos was the siphon coffee maker. It's a pretty neat method of brewing coffee, and one that's been around for a long time. Edited December 31, 2024 by StephanieL 1 Quote Link to comment Share on other sites More sharing options...
Diancecht Posted December 31, 2024 Author Share Posted December 31, 2024 hubby says the coffee was simultaneously smooth and not as strong as he likes. he gives them props though for having a conversation/showstopper piece. Quote Link to comment Share on other sites More sharing options...
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