… Langoustine bonbon which was a crispy deep fried shell that contained a concentrated langoustine broth. It had to be eaten in one bite or you otherwise risked wearing the content. Delicate crustacean flavours which could have benefited perhaps from a bit more reduction to concentrate the flavour.
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.