Thursday, November 12, 2009

Paris, The 3*** Hotel Bristol Restaurant d' Ete.

Haute cuisine at it's finest, created by cuisine chef, Eric Frechon and pastry chef Laurent Jennnin.

To begin, a plate of amuse bouche: ceps veloute with parsely emulsion; a pineapple chip dusted with szechuan pepper; a "lollypop" of diced fois gras and smoked eel wrapped with beet root emulsion; in a spoon, a green olive from Luc, wrapped with fennel jelly. The fois gras, eel and beet root were and incredible combination of mutually flattering flavours that just bloomed in the mouth as the elements melted on the tongue.

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