On to the dessert and the best course of the evening. The Caramelised apricot: blown sugar apricot with vanilla and caramelised apricot cream was not only a work of art but divine. Visually this is one of the best dishes I have encountered with unbelievable craftsmanship. The sugar work was filled with an apricot foam and presented on a bed of vanilla. The intensity of the apricot flavour was unbelievable and stood out next to the slice of fresh apricot. It was one hell of a dessert particulalry considering I was not the biggest apricot fan… until that day.
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Fenrisulven 8 year s ago
No point going there when being hungry...
This is a restaurant for a small group of people with deep wallets and fancy taste.
This is a restaurant for a small group of people with deep wallets and fancy taste.
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meukr 8 year s ago
you're right about not going there if you're hungry..but you doesn't necessarily have to be loaded for fancy taste. actually, i know quite a few places that serves similar food for a reasonable [email protected] it's not..i've been a chef all my life and i can tell how hard it is to simply come up with an new idea and how fucking hard it is to actually make what you've been thinking of..do you have any idea of how much time the chef had to spend at work to realise these dishes?...A LOT!! ( we barely have a life.it's no easy job)...that kind of cuisine is about experiences,discovering new tastes and opening your mind to other cultures...
This is a restaurant for a small group of people with deep wallets and fancy taste.