Starter Russian eggs, pan roasted shitake mushrooms, scallion, Parma ham and trout caviar.
Fish soup Buillabaisse style with garlic mayonnaise, and roasted bread.
Pork belly SV, skin quick grilled with brushed on honey, lemon pepper emulsion, on Dijon mustard potato puree and Concentrated tomato juice. The Dijon Potato puree will become a standard, just delicious. The Mustard flavor is running just a tick under the potato flavor, both simply go hand in hand.
The wine was a 2004 Bordeaux, getting on the plane to Morocco by tomorrow morning we rather go slow on sipping more.
Happy new year all..!
