Martin Berasategui, San Sebastian

Martin Berasategui, San Sebastian, 5/18/2018 (14-Course, €260, incl. VAT), Mediterranean

Martin Berasategui, located in Lasarte-Oria in the suburb of San Sebastian, offered a 14-course Tasting menu. However, in addition to Tasting menu it had an a la carte menu. The year number at the beginning of each course indicated the year when each respective dish was first introduced.

The main dining room is classic setting with white table cloth, fresh and elegant floral arrangement, ample space among tables. It also offered outdoor dining when weather condition allows. 

San Sebastian has three Michelin 3-star restaurants – Arzak, Akelarre, Martin Berasategue and one Michelin 2-star restaurant Mugaritz. Since I have visited Arzak and Akellare a few years ago, I will visit Martin Berasategui and Mugaritz in this trip. San Sebastian is by the Bay of Biscay, Cantabrian Sea. The cold water of Cantabrian Sea supplies fish and seafood of excellent quality, including goose barnalces, spider crab, meaty lobsters, clams, delicate langoustines, king prawns and squids.

There was only one set of Tasting menu for its 25 year anniversary, comprised of Chef's signature dishes.

1^st Course - 2018  Gilda (anchovy, chili pepper and olive) with Agrucapers Caper Soup and Balfego Tuna Tartare

Gilda is the liquid version of anchovy, olive and chili pepper. Thru the spherification, each flavor was filled in a small round shaped ball containing its respective flavor inside. The main ingredient was Balfego Bluefin tuna tartare, from Cantabrian Sea, which was served with tomato, caper jell, amaranth (red leaf), chopped chive. Balfego Bluefin tuna has very sophisticated taste, with a wonderful minerality of the ocean. When eating bluefin the difference is immediately discernible. Inquiring my server, I found out the unusual tenderness of the tartare was due to using 1 portion of toro (fat belly) and 1 portion of loin. Chef’s usage of ingredients is quite thoughtful and interesting. At present, amaranth has been cultivated and consumed as a leaf vegetable in many parts of the world, it has been known to the Aztecs as their main energy consumption before the Spanish conquest. It contains a lot of antioxidant, protein, it is also decorative. What a great combination!

Breads were served. They had extraordinary selection of breads. I selected only those which are not available in most of the restaurants - pork brioche, fig and walnut, focaccia with anchovy and blue cheese. Varieties of butter were available - fungi, avocado, lemon grass, caper, black olive and anchovy.

 2^nd Course - 1995  Mille-Feuille of Smoked Eel, Foie-Gras, Spring Onions and Green Apple

This is Berasategui’s best known signature dish. It has multiple layers, from the top, 1st layer was caramelized thin sliced Granny Smith green apple, 2nd layer was foie gras, 3rd layer was smoked eel. Then repeat the ordinary apple slice, smoked eel and foie gras again, and with a thin slice of apple at the very bottom. Eel was from the Cantabrian Sea, a fully-grown eel can reach 2-feet long. However, for gastronomic purpose, baby eels are more pricier and are preferable. The house smoked eel was flavored and cured to perfection and caramelized apple gave your taste bud a bit of sweetness to provide the overall well-balanced taste and flavor. On the side, there was cream of spring onion, mild taste, to make the dish taste creamier. 

3^rd Course - 2018  Cod Jelly with Asparagus Pickled with Anana Salt and Its Cream

Cod fish was from local, Cantabarian Sea. At the very bottom, there was cod fish jelly and eggs. Served with pickled sliced and diced white asparagus and topped with white asparagus cream and crispy cod fish skin. It was decorated with red Amaranth leaf and green baby carrot herb.

4^th Course - 2018  Oyster with Green Olive Juice, Wasabi Emulsion and Crunchy Sea Lettuce

Oyster was from Galicia, part of the Northern Spain region famous for producing many varieties of quality shell fish such as oyster, scallop, clam, mussels. Wasabi emulsion frozen pearls (in the glass), topped with powder of roasted red pepper. Oyster juice contained within little balls with the molecular gastronomy technique spherification by dipping sodium alginate into calcium lactate. In addition, there were fried sea lettuce (seaweed). At the very bottom, there were chopped green apple, red apple and cucumber. 

5^th Course - 2001  Vegetable Hearts Salad with Seafood, Cream of Lettuce and Iodized Juice

This dish was created in 2001 when Berasategui received its 3rd Michelin star. It was comprised of vegetable hearts salad with 3 different types of cream - sea lettuce (green), avocado (light green) and seafood (yellow). There were vegetable rolls of kohlrabi, avocado, tomato, sliced radish, purple flower (garlic flower). In addition to 3 types of cream, there were hidden treasure of half-raw tender and juicy Langoustine meat, macadamia nuts, seafood jelly and seafood sauce. It was another sophisticated and well-balanced dish.

6^th Course - 2017  Langoustine Over an Aniseed Sea-Bed and Coral Mayonnaise

3 different types of cream - sea urchin, seaweed, fennel. Smoked Langoustine from local, fennel, fried shrimp head crumbled, spider crab consommé. Spider crab is a local variety around San Sebastian area. Chef used slightly different method of preparation for langoustine, the meat was as tender and tasty as what prepared by another method. The smoked flavor was paired with fried and crumbled shrimp head (with potent flavor) to complement each other. 

The 2nd photo shows langoustine and lobster side by side.

7^th Course - 2018  Seafood and Seaweed Tremble, Plankton, and Prawn Consommé

Plankton was made of seafood (substitute for filling in a sandwich) and seaweed (substitute for bread), sitting on the edge of the bowl to maintain its texture. Cardinal shrimp consommé was in the middle of the bowl. Nori rice soufflé (crunchy rice), kumbu, served in heated bowl. 

8^th Course - 2018  Semifreddo of Shrimp, Red Curry, Lettuce Hearts and Spicy Broccoli Marrow

Marinated monk fish liver half-raw sitting on the left side of the plate. This is the 2nd time that I had monk fish liver, I had it the 1st time at Nohonryori Ryugin. Coincidentally, I talked to the manager who also had fine dining at Ryugin. It was served with green tomato foam, lettuce heart and red curry, tempura fried seaweeds, broccoli marrow (white folded). Broccoli marrow is a marvelous way of preparing broccoli stems. Firstly, peel off the skin then vinaigrette in Korean spice Gochujang. Gochujang is a Korean spice made from chili powder, glutinous rice, meju (fermented soybean), barley malt powder and salt. Even though gochujang is spicy, broccoli marrow was not overwhelming. It was a well-balance match with monk fish liver. This dish was another masterpiece.

9^th Course -  2018  Grilled Piece of Monkfish with Its Stewed Juice, Roast Diced Fennel and Crunchy Squid

Suquet is like seafood and fish stew, seafood bisque. This dish was made from rock fish Red Mullet suquet, with grilled Mediterranean monk fish, fennel, crunchy squid ink (black) and chive powder (green). the fried squid and prawn carpaccio. Crunchy squid ink was certainly a good practice of molecular gastronomy by drying squid into sheet and then fried it into crunchy form.

10^th Course -  2015 The Truffle with Fermented Wild Mushrooms and Collard Greens with Alma de Jerez Oil 

The truffle was not the authentic truffle, it was man-made by the chef by fermenting black chanterelle mushroom. Man-made truffle is the part with smaller portion of black powder of mushroom. The man-made truffle covering foie gras, with red Iberian goose ham on the side. The larger black part was the fermented wild mushroom.

11^th Course - 2015  Suckling Lamb Chop with Parmesan Whey, Fritter and Wild Asparagus

I requested for this dish because Basque lamb is famous for its unique taste from being fed by the region’s slightly salty grass. Restaurant used 20-day old baby lamb to prepare this plate. On the left, it was fried brain. Brown dotted juice was reduced lamb sauce, white dots was parmigiana juice and fried sweetbread was placed on the left side of the plate. In addition, white asparagus marmalade and green asparagus was served with dates sauce across the plate. The tenderness of the baby lamb chops was the best ever comparing with the 3-month old baby lamb that I had in Paris a few years ago. Baby lamb’s meat texture is different from full-grown lamb’s, it tasted less gamy. I hardly needed much efforts to get the meat off the rib bones. Tender and succulent were not exaggerated statement. However, I felt guilty eating baby lamb.

12^th Course - 2018  Tender Young Pigeon, Stuffed with Olives and Foie Gras, Charcoal Roasted with Pil-Pil Kohlrabi and Carrots, Cocoa and Potato Capuccina

This was the last savory course. Potato foam was topped with cocoa powder, with potato purée, Iberian ham and lima beans on the side. Roasted pigeon was stuffed with olives and foie gras and cooked rare (black and blue) with crunchy skin. Baby carrot was cooked and glazed with orange juice, pigeon liver pate was served on toast, and cooked kohlrabi dice was glazed with roasted pigeon sauce. In addition, roasted pigeon sauce was reduced (in brown color) and placed in the middle of the plate for decoration as well as for enhancing flavor.

Desserts

1^st Course  -  2017 Lemon with Basil Juice, Green Bean and Almond

This was the palate cleanser. It had granité gin (in white color bit), lemon sorbet with zest, some cooked green beans served in basil juice and a few raspberries. This was the 1^st time that I had green bean in a dessert course. It provided a neutral role in the overall taste. The center piece of this dessert was the fake lemon which was made of white chocolate. Granité gin and basil juice complemented each other well.

2^nd Course -  2018 Chocolate, Coffee and Tea with Crunchy Quinoa

Center piece was the chocolate cup. It had granité rum on the left side of chocolate cup which was filled with ice cream and gold coated quinoa.  Pieces of carrot cake were bridged by chocolate cigar. To make chocolate cigar requires skill and precision, it can only be done at the right room temperature and right chocolate temperature. In addition, there were a few flavored half-cut dark cherries. It was certainly a sumptuous desert for the end of meal.   

Petit Four

Milk, cinnamon, Armgnac (A popular French brandy from a region south of Cognac)

Grape, passion fruit juice

Chocolate (up) - orange, caramel

Chocolate (bottom)- chocolate, vanilla

Chocolate - pepper, salt

Almond lemon financier

Yuzu chocolate

Hazelnut creamy cake

Each of these bite-size involved so much work. They were all delightfully enjoyable even though I have reached my max capacity.

It took 3 ½ hours to finish the whole meal. Toward the end of meal, Chef Berasategui came to greet guest at each table with the manager being the translator. It was as good as I expected even though it has the highest menu price among all 4 Michelin-starred restaurants in San Sebastian. Chef Berasategui certainly delivered the best out of the ingredients, his culinary skill, presentation, innovation and the utilization of molecular gastronomy. 

Coque, Madrid

Coque, Madrid, 5/12/2018 (9-Course, 145 Euro incl.VAT), Mediterranean/Spanish

Coque Madrid, presently owned by 3 Sandoval brothers, Mario, Diego and Rafael. The restaurant is named for the Sandovals’ beloved maternal grandfather, Álvaro “Coque” Huertas, who started the place as a bar and restaurant in 1951. After Mario sharpened his technique and skill in el Bulli, Coque started its ascension to the Michelin star category of the restaurants.

Not too long ago, they moved to the classy Almagro neighborhood of Madrid. Coque’s interior design was done by architect Jean Porche, a famous architect whose office is in the same building. The interior design is spectacular and ostentatious, a combination of contemporary, classic and some traditional Spanish style. Its cuisine is also a combination of tradition Spanish cooking with new cooking technique. The whole renovation project was designed to work with Coque’s new process of tasting menu which requires eating in several different rooms - bar, cellar, open kitchen and dining room. It has 3 dining rooms, each with different theme color, white, green and pink, and variation in design of the geometric patterns on the floor tiles.

At the Cocktail Lounge:

I selected the Q18 menu (the shorter menu) out of Q18 and Q18+, started with the Coque Club apéritif at the cocktail lounge in the basement, accompanied with 3 appetizers. Due to the lighting condition (too much reflection from the glasses), I could not take a decent photo of the drink.

Coque club cocktail was made of Yzaguirre Vermouth, mixed with lime juice, lemon juice, Four Roses whisky and dry sherry, served over cactus pear/prickly pear (tuna/tuno in Spanish) from the Canary Island. Yzaquirre Vermouth has an intense aroma with herby and spicy notes, with a mahogany color and orange highlights. It has a good aromatic intensity in the mouth which balances out acidity very well. Tuna is in the family of cactus fruit, covered by tiny spines outside, in yellow, orange or red color. Tunas taste like sweet cucumber and are delicious straight from the fridge. Prickly pears are said to be a treatment for diabetes and also as an antidote for hangovers. It was a refreshing and delicious drink, a perfect starter for more food and drinks.

1). Pickled Abalone with Sichuan and Citrus

Abalone was pickled in lemon juice, lime juice, and Sichuan peppercorn. It was served on king crab meat and lime “pearls”, a bite of anti-oxidant polyphenols. On the very top, king crab juice was made into foam.  It was like abalone sashimi, however tastier than sashimi. Abalone is a bit firmer than clam, but tastier.  It was my favorite dish in this evening. 

2). Vincentes Bite with Raisins

It was a beet root cookie topped with intensely flavored red wine meringue and raisins. Merlot Red wine meringue was so flavorful, a perfect combination with beet root cookie. It was my 2nd favorite dish in the evening.

3). Canarian Black Potato with Mojo Pic

Canary Island papas arrugadas (wrinkled potatoes) black potato with mojo picon. Mojo picon was made from roasted Canary Island tomato (with a distinctive red-orange color), garlic and onion.

From the 3 appetizers served in the bar, Chef Sandoval has demonstrated his focus on modern and traditional Spanish with unusual elaborations and textures. Then, I was taken to an elevator and arrived at its cellar where 13000+ bottles of wines were stored.

 At the Bodega, I was served with:

1). Fino Jarana (Jerez) 

A glass of dry sherry.

2). Embutido of Bull Bravo with Souffle Bread.

An Iberico ham with a thin crisp made of flour.

3). Macaron of Paprika with Creamy Torta

Beer macaroon with pungent Torta del Casar sheep's milk cheese from Extremadura. It was a beer macaroon, a new savory flavor to me. It also reminded me of the 1^st savory macaron (with foie gras filling) that I had at Frantzen & Lindeberg a few years ago.

Then, I was escorted to the elevator before taken to the open kitchen and was served two appetizers at the edge of stainless steel counter:

1). Beer of Wheat Casimiro Mahou

It was a local brand. It had a mild taste, although I am not a beer fan.

2). Roe of Skrei Cod Salted

 Skrei cod and its salted roe. It was blini with cod tartar, caviar and fried cod skin. The best part was the fried cod skin which was fluffy and crispy.

In another counter just outside of the kitchen, near the restaurant’s ancient wood-burning oven, I was served one more appetizer.

3). Hydralized Spanish Omelette

They were thinly sliced and fried potatoes served with omelet egg sauce at the bottom.

While nibbling in the kitchen, I saw Coque’s oak oven where they make the “suckling pig” (one of their most famous dishes). It was next to some golden eggs that house the taco. Then, I was escorted to the dining room with the pink seats which are not as pinky as Pierre Gagnaire’s Sketch pinky chairs.

 Dining room part of the meal started with an Amuse Bouche - Thick tomato and mint foam, tomato and mint ice water and mint.

The Q18 menu that I selected was comprised of 6 savory courses and 3 deserts:

1^st Course - White Prawns with Jerez, Its Fried Heads and Palo Cortado Pearls

Huelva prawns from Andalucía served in sauce made of scallion, slightly fried garlic, diced pepper, sherry wine, hot pepper and Palo Cortado wine pearls. These tiny pearls are the products of spherification in molecular gastronomy by dipping sodium alginate into calcium lactate. Prawn’s head is the best part of prawn and its fried head tasted even better. This crunchy prawn’s fried head was the most potent flavor to integrate with Palo Cortado pearls.

2^nd course - White Asparagus Tempered with Hollandaise Sauce Perrextico and Almond Ice-Cream

It is the season of white asparagus, from Navarro. They are plump and fresh, accompanied by almond ice cream, hollIt is the season of white asparagus, from Navarro. They are plump and fresh, accompanied by almond ice cream, hollandise sauce, and perrechicos (morels) mushroom from Leon in Spain. This kind of mushroom available only in May and June. 

Morel is one of the edible species of fungi that grow in Andean Patagonia orginally . These fungi are very difficult to find because they are isolated and it is very difficult to distinguish them with the naked eye. 

Morel mushrooms cannot be eaten raw because of their toxicity (they contain thermolabile hemolysins (TLH), they must first be dried, then rehydrated (discarding the water) and then cooked for 30 minutes at a temperature between 70 and 90º C.

In this way they constitute an excellent edible due to its delicate flavor and exquisite aroma, especially for sauces and to flavor foods.andise sauce, and perreoay and June. 

3^rd Course - Duck in Barrel of Oloroso with Pickled Mango and Duck Foie

Roasted medium-rare dick breast served In Olorosso wine sauce and foie gras. Mango was pickled, sliced and rolled, tender duck breast was also sliced and rolled, accompanied by paper thin seaweeds (look like wings), pine nut and pistachio. Oloroso is a variety of fortified wine (sherry), usually is dark and nutty. Sauce was a bit sweet (from Oloroso) and sour like most of the sauce accompanied with foie gras. It was a picture-perfect presentation with marvelous flavor.

4^th Course - Skrei Cheek with Pilpil and Ginger, Daikon and Its Crunchy Skin

Skrei cod was from Norway. Thick skin was fried, but not greasy. Also served in the plate was belly, ginger cream, daikon slice and quindilla pepper slices. Quindilla peppers are from the Basque region. They have a tangy, slightly sweet flavor and a refreshing crunch. It is delicious when served with seafood.

5^th Course - Tuna Cheek of Almadraba with Tomato Tree Stew, Passion Fruit and Vine Shoots

Tuna fish cheek was from Cadiz, Andalucia in Spain. Tuna fish cheek has slightly higher content of fish fat and tastier when served warm. It was glazed in beef sauce in Coque’s way, most of other restaurants served fish in fish/shell fish sauce. In addition, there were tamarillo tomatos (yellow), passion fruit, seaweed and sliced radish. The taste of passion fruit gave this traditional dish a very interesting savor.

6). Lacquered Suckling Pig (Conchinillo) with Lettuce

The “baby suckling pig” was a show. It came covered with a dome full of smoke. Baby suckling pig was served on a bed of lettuce, with evenly bronzed crackling. Just by looking, you knew the skin was definitely crunchy. What was unusual in this plate was the separation of skin and meat. In other words, skin and meat were not connected together. I know the authentic traditional way of making Chinese Peking duck will render the separation of skin and meat and produce crunchy skin. According to the chef, suckling pig was roasted at 200-225 degree for 2 hours on side and another 1 1/2 hours on the other side in an oak wood-burning oven. The preparation required rubbing salt, pepper and olive oil on the skin before roasting. This is Coque’s famed signature dish, a delicious and magnificent dish.

Deserts

1). Red Fruit’s Fresini with Bloody Orange Sponge and Sour Yogurt

Strawberry and sorbet were placed on top of a little sponge cake of bloody orange flavor. Strawberry sauce on the side was made of strawberries and Compari. Compari is a bitter-sweet, red liqueur with intense aroma and inspiring flavor. Using of Compari made strawberry sauce with more sophisticated taste and flavor. Yogurt and crystalized sugar wafer were placed on top of the sorbet. It was a very delightful palate cleanser.

2). Sunflower of Yuzu and Vanilla Flambed Meringue and Rum

It was passion fruit mousse covered by passion fruit jello, surrounded by vanilla macaroon at the bottom, and topped by chocolate coated pecan and grosella (red currant). It was so refreshing and tasty that I almost decided to exchange next course for one more serving of passion fruit mousse.

3). Spiced Chocolate in Textures with Raisin Sponge

It was chocolate ice cream with salt and African spice rusaljanut, almond, orange peel. On the side, there was orange ice cream and curled orange peel, and raisin sponge cake. Even though Chocolate ice cream was not overwhelming spicy, I would still prefer the passion fruit mousse.

In addition to its emphasize of traditional cooking, Coque is also in partnership with Dr. Marta de Miguel of Madrid's CSIC (Consejo Superior de Investigaciones Científicas, or Superior Council of Scientific Research — the largest public research institution in Spain) with whom he experiments with innovations using such materials as egg whites and vegetable fibers in designing recipes with health as well as taste benefits in mind.

I made a comparison of Coque with El Celler de can Roca which is also operated by 3 Roca brothers. Roca has been my favorite 3-star restaurant since I visited it 4 years ago. This visit to Coque was my 1^st time at Coque and I truly enjoy my dining experience at Coque, a 2 Michelin star “worth the detour”.

The Greenhouse, London

The Greenhouse, London, 9/14/2017 (8-Course, £85 – Taste of Summer, incl. VAT), French, Michelin 2-Star

Since Greenhouse first opened its door in 1977, it has been an established with a long and successful history in Mayfair section of London. The current chef Arnaud Bignon got the restaurant the 2^nd star after his arrival. He was the head chef at Spondi in Athens (I visited in 2014) and was Eric Frechon’s sous-chef at 3-star Epicure (I visited in 2013) in Paris for 7 years.

The restaurant offered a very competitive “Taste of Summer” menu, probably in response to the newly opened competitor Sketch. It was comprised of 6 courses and I requested for an addition course from the a la carte menu.

Canapés

1).Iberico ham Penna cotta was served on top of a thin waffle. Melon jell made of cantaloupe contributed the refreshing taste to balance the taste of ham.

2).Prawn dumpling wrapped in rice paper with shrimp egg, mayo, yuzu and paprika inside. This was more sophisticated than the shrimp dumpling in Chinese Dim Sun. Using mayo probably help to keep prawn tender and juicy. The touch of yuzu made this a Modernist’s invention. The hint of little paprika provided a little kick in the taste bud. Later in the evening, I found out this product was in Chef’s experiment and creativity pipeline.

3).Champignon de Paris. Mushroom and minced ginger were wrapped in puff pastry and baked. Although “Paris” was part of the name of this course, the type of mushroom used was Chinese wood ear mushroom. Wood ear mushroom is a very healthy produce to eat, it cleans out the toxic element in your body. 

4).Roasted artichoke served on artichoke purée with coconut and maple syrup foam. Roasted artichoke was a good bond with the slightly sweet syrup foam.

 In the bread basket, there were sourdough, multi-grain and feuilletine (look like brioche). I decided feuilletine would be the only type of bread that I had for the evening, served with unsalted butter and seaweed butter. It was made from light spelt flour and coated with brittle, crispy flakes with caramelized and praline flavor. It was light, buttery and delicious, usually seen only in professional pastry kitchens. I had to restrain myself from eating more. This was my 2nd favorite.

1^st Course – Dorset Crab, Mint/Cauliflower/Granny Smith Apple/Apple

This was one of chef’s signature dishes, it was served as per my special request. Dorset crab came in fleshy bites in lump. It was moisture and packed with plenty of flavor just the crab itself. In addition, this course came with multiple layers, cauliflower mouse, mint jelly, apple foam, diced granny smith apple and mild curry dressing. The spicing was subtle, mint flavor was not overwhelming, the acidity from the apple was a counterbalance to the crab. None of the ingredients had strong taste, but, each complimented the other with an overall ultra-sophisticated and smooth taste. This course was my favorite of the Greenhouse.

2^nd Course - Sea Bream – Courgette/Avocado/Black Sesame

Marinated diced sea bream was served with slightly poached julienned zucchini along with zucchini sauce. Roasted sesame paste (on the upper left corner of the photo) really incorporated a hint of Oriental flavor and provide a very pleasant taste.

3^rd Course – Girolle, Cobnut/Amontillado/Spinach

Chef used many seasonal produces as the ingredients. Cobnut is a cultivated variety of hazelnut, when young they are sweet and coconutty. But, they are equally delicious when older. Cobnut are seasonal and are sold fresh, traditionally grown in Kent, England. They can usually only be bought from mid-August to October. Sautéed spinach served with girolle mushroom and cobnut with almond sauce was a decent vegetable dish.

4^th Course – Black Tiger Prawn, Basmati Rice/Seaweed/Lemon Balm

Black Tiger Prawn, lobster roe (in orange color), topped with seaweed were served in shell fish juice. While lobster roe and seaweed enhanced the seafood taste, lemon balm gave the counter-balance and fresh acidity taste. Basmati rice at the bottom helped to captivate the delicious shell fish juice.

5^th Course – Venison, Pear/Girolle/Rosemary

Autumn is the season for game. Pinky venison was served with roasted pear, girolle mushroom and rosemary purée. Rosemary was usually used for lamb. It was also a perfect accompany for venison. Venison was served with sauce made from red wine and meat juice.

6^th Course – Pre-dessert, Rocket, Mint

 

This was a course for palette cleanser. Mint ice cream was served on an ice block (rock). Mint had a mild flavor and refreshing.

7^th Course – Equatorial Chocolate, Tarragon/Lime

Chocolate creameux cake, with chocolate cream layer and vanilla parfait layer, was sumptuous. Tarragon and lime flavored ice cream was delicately flavored to counter-balance chocolate’s sweetness.

Petit Fours – 3 Plates of Petit Fours

1).Green apple pate de fruit, and mint marshmellow.

2).Liquid Financier (lemon yuzu and creameux in center) sitting on top of crispy rice.

3).3 house-made chocolate with 3 flavor – peanut butter and puffed rice, coconut passion and yuzu coffee

The main course of dessert was excellent. I probably was spoiled by the dessert galore at Sketch, still felt like to have a bit more.