A beautifully presented Oeuf canne, crème de choux fleur et anguille fumée, effectively a duck shell that had been emptied and refilled with its yolk, cauliflower purée and smoked eel with a piece of hazelnut hiding inside. It was a very rich dish despite it’s simplistic look, making the small portion ideal. I was almost tempted to dunk a solider (how decadent would that be?) but sadly had already finished my bread.
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.