Our second course was a further impressive Carpaccio de Gamberoni de San Remo, et pêche et basilic. Freshly caught prawns from San Remo were carefully sliced and prepared as a carpaccio, served with little balls of peaches and peach jus as well as basil leaves. There were different layers of sweetness from the natural sweetness of the prawns to the fruity one of the peach and its jus. The finishing touches of the peppery basil completed this dish, making it one of the highlights from the meal.
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.