More flavours of the ocean with the Navet et palourdes au bouillon de coquillage (turnip and clams in a broth made from shells). The turnip had absorbed the broth made from shells providing a sweet and mineral component to the dish, drawing out the sweetness of the clams. The only thing that didn’t belong on this dish were the nasturtiums.
You don’t go to a fine restaurant to pig out. You go to experience new flavors and savor good food. Portions are small because it’s part of a 7 or 10 courses meal.
The Chinese call that Dim sum and it still doesn't cost an arm and a leg to fill your belly.
Better than this
I'm sorry, but not much of this looks appetizing at all. But, I'm a peasant.