I’m 13, and this was the best meal I’ve ever had.
Course one: bladderwhack, deep fried with black mussel emulsion. Interesting course, strong ocean flavor with no fishiness, my least favorite course. 6/10
Course two: compressed and shaved pickled kohlrabi served over a bed of ice. Very nice pickeled and light flavor with an awesome layered mouthfeel. 8.5/10
Course three: dill broth with roe and crab.
Amazing, reminded me and my father of my great grandmothers soup. It was warm, foamy, and had an intense flavor that warmed our souls. 9/10
Course four: kingfish lightly poached accompanied with caviar. Amazing dish, the firm and light flavor of the kingfish along with the salty and soft caviar made for an awesome experience. 9/10
Course five: Raw scallop and compressed radish. Soft scallop with the salty broth and fresh radish made for an awesome few bites and acted as a sort of flavorful palette cleanser. 8.5/10
Course six: lobster, buttermilk broth and osetra caviar from Madagascar. Delicious warm broth and tender and sweet lobster, along with the salty caviar made for a splendid bite and left me practically licking the plate. 10/10
Course seven: trout, poached, with fried seaweed. Tender fish and salty seaweed, gave us a fishy oceanic bite that reminded us of the sea. The crunchy seaweed added textural contrast. 8/10
Course eight: langoustine with a currant reduction. Amazing tender langoustine with a delicious salty and lobster like flavor. This accompanied by the currant made for a delicious contrast of flavors and a great bite. 9/10
Course nine: hake and dill buttermilk broth paired with caviar. Very flakey poached fish, and I did not love to texture of the fish. The broth had some of the best flavor I’ve ever experienced, and the caviar was great as always. 8.3/10
Course ten: sous vide quail and black truffle. Delicious medium to medium rare flesh, but I was not a fan of the texture of the skin. I loved the truffle and what it added to the bite. 8/10
Course eleven: venison topped with a stuffed morel mushroom. Best course of the meal hands down. Wall to wall medium rare and perfectly seasoned meat along with the textural contrast brought by the mushroom allowed for one of the best eating experiences I have ever experienced. 10/10
Course 12: berry custard tart. I loved the texture of the tart crust and the custard was perfectly set. A well rounded and refreshing bite. 8.7/10
Course 13: almond tart with caramelized ice cream. Very nice textural and temperature contrast and the crunchy almonds were delightful. 8/10
Course 14: homemade icecream. Perfect firmness and temperature and nice flavor 8/10
Course 15: confectionaries. 7/10
In conclusion, this meal had depth of flavor and variety of which I had never experienced before. 9.5/10.
by FoodTastesGoodIThink