… which was the Risotto de quinoa, cepes, mousserons, charbonniers, girolles et crème de parmesan. A large slate weighing around 5kg was presented to us as a sharing course. On it were generous portions of ceps, oyster, mousseron, charbonnier and girolle mushrooms on a bed of quinoa risotto and a creamy sauce made from parmesan. The morsels of parsley brioche were perfect to mop up the cream. This was funghi heaven and despite the ridiculously large portion, we mopped it all up. I still dream about this dish…
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.