Amuses

Amuse

Left: Sea Bass Escabeche

Right: Cauliflower Panna Cotta, Lemon Gelée, Fried Caper

 

Wine: Champagne Pol Roger

 

Photo by M.

 

Notes: I was so busy taking notes while one of the captains described what these were that I forgot I hadn't snapped the photo. Fortunately, M took the shot with his camera.

 

The bass had a pleasing flavor, and the marinade was well-balanced, i.e., not too acidic. The panna cotta was very smooth, and the lemon gelée provided a bit of zest to the cauliflower flavor. Loved the fried caper!

 

Special Note: After the first three amuses, which I noticed were served to all diners, because we were having the Menu Royale, we received an additional amuse: a deep-fried quail egg topped with caviar. M immediately popped his into his mouth and, after I gently scraped off the caviar which I don't eat, I did the same. Malheureusement, we both realized we had both neglected to take a photo. In any case, the little morsel was delicious!

Done