actually; perhaps some more olive oil would’ve been in order. 13: Bluefin Tuna Toro This was toro served atop compressed watermelon infused with sushi rice wine vinegar, finished with soy air, wasabi, puffed rice, and a 63°C...

That sorbet sound intriguing. I’ve never done anything like that, but believe that I would enjoy it. Do you mind giving a quick rundown on the creation? Best “odd” sorbet that I have encountered was a spruce...

of the “Molecular Cuisine” of Chef Andres, with Olives being pureed and combined with Calcic, before being dropped into an Algin bath which causes the spherification. It was absolutely fascinating looking at these...

a perfect half-sphere of butter and a ramekin of intensely green olive oil. The butter was to die for...hand-churned by a farmer located 8 hours north of town, it was almost as rich as a cheese. The olive oil was organic with a...

-alcoholic drinks which is good to know. Gargoyles (Paul and Maureen) also do some very good drinks. Maureen’s sangria is great, and there is an infused bourbon that one of my houndly friends likes a great deal.

commenced with a set-mousse sphere of foie gras, encasing creamy, lightly pickled Granny Smith centre which complemented the scattering of vanilla that infused the shell, and also a nicely-made marshmallow entirely dusted with...

. Despite all this, the flavors here were very traditional. The beef was superb, and easily stood on its own. The complex of the mushroom and purée was quite salty, and so it was best to use only a small dollop of the stuff with...

sweetness. I’d had what I think must’ve been the gringo version of this dish at Thai Aree a coupla weeks ago, and the difference was stunning. Thai egglant was the big winner at this meal — small globular green...

sensual embrace and, upon waking from the reverie, noticing it had slipped quietly from the room. If the music of the spheres could be directed and concentrated, and its vibratory energy harvested to produce some perfect...

that I’d be moving onto dessert next and was once again brought a trio. Instructed to once again take them in order, the first dish – “Watermelon-Lime, Nasturtium” was a hard-shelled sphere made of lime and filled with a pink...

; and in a bite-sized bowl, smoky eel’s richness was nicely matched with sweet fig and spicy cumin. Taken with one’s fingers, pieces of fattened chicken, wrapped in crisp pastry were mildly sweetened with papaya; and cool, creamy...

glass held slivers of rouge-tinged raw sea bass, oyster, steamed spinach leaf, olive oil and sprigs of chervil and basil. Into this, a dram was dispensed from a bottle plugged with a shot-measure pourer and containing mineral...

Chapelle (145€) — and soon, the first plates arrived… AUTOUR DES AMUSE-BOUCHES Tartare Terre et Mer, oeufs de saumon organique et feuille de dorade royale. Infusion au vadouvan, râpée de radis et petits coquillages au naturel....

some TBA’s, especially with apple or pear treatments. We talked a bit about the foie gras pairing and I mentioned a wonderful pairing of a Canadian Late Harvest Apple Cider with a similar apple-infused foie gras in London. In a...

! Maybe I ought to move in to the wine cellar). Anyway, back to the point. I love doing Lamb Shanks on a bed of white beans infused with olive oil and, garlic and thyme. It is a dish that goes so well with great red wines, for...