The Salades d’haricots, cerises et vinaigrette à la pistache was no ordinary salad. There were butter beans, green beans, shavings of zucchini, all cooked to perfection with a bite, served with pistachios, shallots, red onion, red and white cherries and ginger. The salad had then been dressed with herbs from Colagreco’s garden, lemon infused oil and white balsamic vinegar. I admire a chef who has the confidence to serve a salad dish and make it this good. Despite its unassuming appearance this was one of the most memorable dishes of the day.
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.