Dry Cured Spanish Serrano Ham with Belgian endive, tomato & black olive tapenade. This combo may seem strange but it worked. The slightly bitter endive complemented the salty sweet ham with the tapenade adding an additional flavor note and salt.
with a side of spinach & goat cheese polenta. Traditionally a pot au feu is a hearty beef stew. This was a hearty seafood stew. It had all the base ingredients of a bouillabaisse except the traditional fish. I feel that is why they did not call it that. The clams were a bit small and got lost in the broth. The scallops sitting on top of potatoes were delightful. The shrimp sitting over stewed sliced fennel were just over done but not too much. The fish under the lobster claw was a great piece of salmon. The broth was tomato heavy and heavily seasoned. I ate the seafood dipping it into the broth. The croutons with the rouille went into the broth, I smashed the potatoes and finished it with the polenta. All was made into a thick porridge like consistance which I ate with relish
Flourless Chocolate Cake three ingredients combined to create an incredible chocolate experience Excellent as usual and you can tell by the plate I let slip about my birthday.