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😍 5/5 - I was very touched by the pride and excitement every member
By 👻 @Shonel G., 12/18/2022 3:00 am
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I was very touched by the pride and excitement every member of this team exudes. The voyagette that our taste buds were taken on was between France and Israel.The meal started with an amuse-bouche.Mussels "esclade" style and a chipotle Chou pastry.Next was the Pan-Dan Yosha which was a meticulous presentation of lobster, apple, pear, yuzu gel puffed freekeh and smoked fig topped with pandan power.This was paired with a fascinating wine from New Zealand.This was followed by the Poule Lo Po, chicken liver and foie gras. It was the best I have ever had! It was presented with a sauce of hamoud, celeriac and mustard seeds.The pairing of Sonnenuhr from Germany a perfect match!Next was the Chraime A River, this was a fish dish with red mullet and a toasted brioche topped with pickled fennel.Surprisingly the fish was paired with a Pinot Noir from the US.At this point I was surprised by the next dish with was the Lamb. Keep in mind I don't like lamb and I found this dish to be delicious. Roasted lamb with a Demi-glacé of red wine and date accompanied by potato, carrot and pearl onion.I really enjoyed the Lacoste-Borie from Médoc France.Next was the 1st dessert which I am incapable of fully explaining. It was a combination of black tea génoise, relish, tahini, crystallized mulukiyah, pomegranate flower sorbet topped with a grated cured egg yolk served in an egg shaped bowl.A light and subtly sweet Riesling was offered with this course. As if this was not enough they followed this masterpiece with fresh mandarin oranges, glazed grapes, tahini cookies and two servings of mousse au chocolat with olive oil and sea salt. This meal was and adventure I will not forget!
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