A smaller place with less than 12 tables and divided into several rooms. Some of the servers were a bit aloof. It is one of the places that serves women a menu with no prices. We sat in a room of 2-tops that were occupied by a number of other English speaking guests. They offer 8 or 10 course tasting menus as well as a la carte. A nice touch was the warm wet cloth before you started your meal. Everyone starts with a couple amuse bouche. Some of the courses were outstanding but others just did not meld. The chef did come out at the end of the evening to chat with guests.
table set upinteriorwater menuFrankie liked the table floweramuse: potato foam with smoked eel. GoodFried monk fish with sweet adn sour sauce. Really niceinsidemenu covermenu 1menu 2menu 3menu 4menu 5menu 6tomato biscuit – amazingly thin with a bit of spice. Very tastyCaramelized pumpkin – mostly tastelesswineAs servedYogurt cream with chestnut beer foam – Yes!Steamed bread with rose on top. Nice meld of sweet, salt, dough and rose flavor.As servedDark taco with escarole. Fried dark pasta was tough. Just okayMortadella and pistachio. A perfect little package of whipped mortadella and cream; tender and lightbread choices: olive oil flat bread, sticks, ?, brown seed, walnut. All house made by pastry chefmy choicesFrankie liked the bread sticksBeans, codfish and broth. Broth not too flavorful but beans cooked perfectly and the crunchies on the side were a nice touch. Cod slightly gummy. Not the best course but acceptable. The spoon didn’t fit the bowl well.close upOyster with beet root cream and dallop of coffee and frozen foie gras. Not sure the flavors blended that well but the coffee and foie gras left a nice taste in your mouth but overall a lesser effort.close upCarmelized scallop with bone marrow and smoked sclose upDark spaghetti and Chilean sea snails with sea urchin granita. Snails really small with a nice chew. Fun course.winePork tortellini with Andouille and Broccoli Rabe. Excellent!Red mullet, red carrots, baby carrot, carrot reductions is brown blob at top of plate. Good. Whole carrot was a tad tart from the rub. The elements were all good but didn’t seem to blend.closer lookSaffron and potato cream, served with mullet. Nice but again detached from the main course.Frankie played in the cotton in the bathroomLamb with dark garlic, artichoke, and red cabbage. Again, good tastes but they don’t seem to compliment each other. (Served with lamb kidney)lamb kidneyCaramelized and fresh pear, goat cheese foam, milk ice cream, cereal, Kafir chips and sge jelly. Nice pearnapkin change – wonder why but these had cute logoPalate cleanser: green apple sorbet, pineapple cream and rose drops. This time it all works together.Frankie wanted to cleanse her palateBear Creek ice cream with “Ovaltine” like coating, beer foam, and cherriesExtra treatsFrankie thought the treats were a winnerChef Anthony Genovese with Charles
