[Orik]

Started with a tray of hors d'oeuvres- a small clam, poached quail egg on endive, a square of sashimi, a cigar of spiced meat (?) and tempura snail

Then a first course not included in the menu:

Tartare of langousines on pana cotta - the tartare was excellent, although the dish was served a bit too cold.

Grilled foie in carrot soup - just perfect - the foie was seared on the outside and liquid inside, the soup had great balance between carrot and the stock it was based on

Raviolis made from cigalas, filled with very flavorful (if a tad oily) porcini and onion mixture

A cube of pork back (?) with french caviar and a somewhat sweet potato puree

"butifarra" from foie, sweetbreads and black truffles, baby atrichokes and slices of the last black truffles of the season

Lamb chops and lamb loin with caramelized vegetables with reduction sauce

Cheeses

Three sorbets (pear, strawberries and orange blossom)

Fruit salad with some ice cream

Bavaroise with cardamom ice cream.

Execution was close to perfect and all the ingredients (the lamb in particular) were very high quality. While there was nothing molecular going on, this was a fine example of the genre (maybe comparable in style to La Cote St Jacques, Lameloise and such). This was also a comparatively inexpensive meal at just over 450 including a bottle of 95 Ygay for about 100. Most dishes are priced around 50 each.

The rooms upstairs are great and the breakfast, while an obvious health threat to your recovering body, is also recommended and offers good views of the kitchen, meat lockers, etc. as they start prep for the evening.

[Orik]

About a year later, same food, same prices, same chef. All good.

[lovelynugget]

It's always a mystery on what continent you and Sivan are at any given moment.

[Orik]

We finance it all by smuggling calories.

[boaziko]

We finance it all by smuggling calories.

Thats a good one!

Remind me to tell you what my mother smuggled coming from Egypt few years ago (and mentioned it in reply to customs questions)...