one of the great things about working in such a small restaurant with a minimum staff is the spontaneity of everything.  
in going through the assorted mise en place on hand, i found that I had some extra product that seemed to fit well together to form a fun first course for the tasting menu.  
meyer lemon sponge cake soaked in meyer lemon syrup, white chocolate infused with pine oil, candied buddha hand, roasted banana sorbet, yuzu meringue, and fennel fronds.


Sven Coryn said...

I like the plate.
And the dessert also, of course :p

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