Europe 2014

Paris: The meal at Epicure

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An amuse-bouche to start with. *	And another one. *
Lynn's entrée: Stuffed macaroni with black truffle, artichoke and duck foie gras, gratinated with mature Parmesan cheese. *	Nick's entrée: White asparus from Anjou, served cold, foam of green peas, cooled with frosted fresh mint. *
Lynn's main was Pigeon from the Bresse area, laced with spicy honey, pine nut crumble, compotéed of Fennel with cumin, "à la diable" juice. This was the breast. *	And this was the leg, served in a crisp roll. *
Nick's main: Sand sole and chanterelles mushrooms, cooked "meunière", capers and lemon condiments, juice of the bones with foamy butter. *	Then a small sorbet to cleanse the palate. *
Then some Peru chocolate in a cocoa pod, iced, foamy and crunchy, chocolate sorbet infused with lemongrass. To be eaten in one mouthful. *	Nick's desert: Priceless Nyangbo chocolate, liquid cocoa, thin tile wafers and gold gilded sorbet. That is real gold on the sprbet. *
Lynn's dessert was Burlat cherries hot and cold, flambéed with Kirsch, sorbet and suffléedwith pistacio cream from Sicily. This is the hot part being prepared. *	The completed dish. *