On the left — they called this dish “Ossau Iraty” and it consists of dried fennel with Italian olives, almonds, and caper purée. The fennel was crispy and you could break off the pieces to eat them. On the right — charcoal-grilled 100-day dry-aged marbled beef with roasted beets, Oregon porcini mushrooms, arugula, and sour cherry sauce with bone marrow. It was the first time I had tried this kind of meat, so I have nothing to compare it to.