Two more small plates before the “real dinner” begins at @faviken
: bird’s liver custard, malted cabbage and red currants, and 👉🏻 slices of home-cured pork.
What happens when you combine the tender and surprisingly sweet Scottish langoustine, the soft and pleasing mashed sweet potato-like Jerusalem artichoke, and amply sprinkled with the earthy taste of tuber melanosporum (black truffles), some nuts and onions, and pulled together by an umami-rich jus in one dish? Luxuriously delicious! The highlight of the course for me. ⭐️⭐️⭐️🇬🇧
Merci sincèrement @juliegerbet
pour cette photo du plat « Bar, oursin, sabayon et gnocchi de betterave » dégusté au Clarence !
Sincerely thank to @juliegerbet
for this picture of the dish “Seabass, urchin, sabayon and beetroot gnocchi” tasted at Le Clarence!
MENU DE ALMOÇO 23-JAN: Filetes de pescada e arroz de tomate / Perú, batata assada e brócolos salteados ☎️ Reservas: 910 049 283
Absolutely 🖤the food at this Michellin 2-star French restaurant. Best food with the best company. #michelinrestaurant
What’s the trick to turn a wine from Good to Great?
All it needs is a beautiful place, and a charming sommelier...
Was happy with this good value single vineyard gevery chambertin, silky textured plus a clean finish... quite some time I heard people got disappointed with their expensive bottles, cliché but true, it’s about the details on how it is served- the temperature of the wine and its environment, the length of breathing if needed, all matters, and that is why sommeliers / wine education exist for a reason 🍷🤓🤓