Le Steak Tartare au Couteau-Â raw filet mignon cut by hand, capers, onions. anchovies, dijon mustard & quail egg. It was a very French way to consume filet. The bread was crunchy enough to be included with the Rice Krispy brothers and the quail egg you dumped into the shimmering slimy filet was fun and quite tasty.
Lost my snailginity with thisÂ Escargots Ã la crÃ¨me-Â Snails in a heavenly creamy Sauce and now hunting for these glorious creatures in my backyard. The texture was a cross between an artichoke and mushroom. The sauce had a zesty kick and complimented the escargot marvelously. The American in me kinda wished they were deep fried though.
TheÂ Ravioli de Short Rib, Sauce quatre fromage, gambas pochÃ©es & asperges-Â Short Rib Ravioli with 4 cheese sauce, poached shrimp & asparagusÂ was executed superbly. The four cheese sauce was rich and was a nice contrast to the short ribs. The fatass poached shrimp on top really set the dish off. A beautiful and unique plate.
Read the rest of the article and see the photo gallery at Hedonist ShedonistÂ