Bu Pun Su
Noix de coquilles Saint Jacques étuvées; Cime di rapa à l’extraction de maïs et grains de caviar
Steamed scallops served with Cime di rapa with corn extraction and caviar. The scallops (from Normandy) were small, sweet and well-absorbed the corn extraction flavors. To balance them, the kitchen provided briny caviar as well as bitter but pleasant turnip tops (green vegetables with mustard-like taste). The 'soup' might look very liquid but it had a strong and clean flavor. My favorite appetizer
For the scallop and in transition to the red meat, the dish was accompanied by wine: 2014 Domaine David Duband Vosne-Romanee - elegant, quite light, cherry aroma and tannin; relatively young vintage but good
Noix de coquilles Saint Jacques étuvées; Cime di rapa à l’extraction de maïs et grains de caviar
Steamed scallops served with Cime di rapa with corn extraction and caviar. The scallops (from Normandy) were small, sweet and well-absorbed the corn extraction flavors. To balance them, the kitchen provided briny caviar as well as bitter but pleasant turnip tops (green vegetables with mustard-like taste). The 'soup' might look very liquid but it had a strong and clean flavor. My favorite appetizer
For the scallop and in transition to the red meat, the dish was accompanied by wine: 2014 Domaine David Duband Vosne-Romanee - elegant, quite light, cherry aroma and tannin; relatively young vintage but good