Lobster, wagyu, caviar… All great. But any fool can impress with them.
I am always a happy boy when they bring out the bread. The different styles, techniques, textures, seasonings, flavours… And then we have the butters and oils too!
Some places really do knock it out the park, setting expectations high early in the meal.
So I’m wondering where did you have your best ever bread course at a fine dining restaurant?
A couple of images of my favourites to kick off. First is LAB by Sergi Arola in Sintra, Portugal. That leaf in the bottom left is somehow bread, served with a range of butters (I think they were chorizo, sheep milk, and regular), and a gluten free roll at the back.
Second up is the sourdough at Oak in Bath, UK. Slightly salted, a generous glug of olive oil, and baked fresh every morning. Possibly my favourite bit of bread I’ve ever had.
by AndyVale