Mandonguilles Amb Sipia (Meatballs with Cuttlefish)
A late lunch in Hotel L'Isard.
Cuttlefish up in the mountains? I was intrigued.
It wasn't a bad dish. The broth was suitably tasty with a rich taste of rustic vegetables. The meat was a tad rough in the texture (the chef obviously not into using a little bit of cornstarch to bind the meat and smoothen the texture). The cuttlefish were chopped into square bits and cooked separately (and not blended into the meatballs as I originally suspected) and they were a tad chewy and rubbery.
Good points for the rich vegetable base; a tad disappointed with the proteins.
Mandonguilles Amb Sipia (Meatballs with Cuttlefish)
A late lunch in Hotel L'Isard.
Cuttlefish up in the mountains? I was intrigued.
It wasn't a bad dish. The broth was suitably tasty with a rich taste of rustic vegetables. The meat was a tad rough in the texture (the chef obviously not into using a little bit of cornstarch to bind the meat and smoothen the texture). The cuttlefish were chopped into square bits and cooked separately (and not blended into the meatballs as I originally suspected) and they were a tad chewy and rubbery.
Good points for the rich vegetable base; a tad disappointed with the proteins.