Smoked Wild Alaskan Halibut potato galette, caviar, vodka crème fraîche. On the right hand side was some shredded potato made into a cake with herbs and fried. It is topped by the creme fraiche. On the left hand side is the halibut rolled up with a dollop of caviar. Splashes of olive oil and finely shredded red cabbage surround it. Everything worked by itself and in combo. The delicately smoked halibut was very like fine sashimi. It was lean but sweet. The caviar added a salty note with a fresh little pop. The savory potatoes were mellowed out by the rich but acid French sour cream.
Morel Mushrom Velouté colossal lump crab, celery root chips. The deep dark earthiness of the soup because of the morels played well against the sweet crab and the chips added its own earthiness but in a light crisp form I have had little experience with morels so this was a must have for me and I was not disappointed at all.
Colorado Rack of Lamb Navarin with ratatouille & black truffle mashed potato. Perfectly cooked American lamb with a herb breadcrumb crust melted in the mouth. The sauce complement the slight gaminess of the meat. The refined ratatouille added a nice southern french note while the potatoes seemed pretty ordinary. I could not catch any taste of the truffles.
Chocolate Bûche de Noël traditional Christmas dessert with moist sponge, chocolate buttercream & dark chocolate ganache. The berries perfect as usual. Their signature raspberry puree and creme anglaise the perfect complement to the substantial dark chocolate ganache and the light as air milk chocolate buttercream and cake. A cup of espresso went superb with it.
They are featuring the same menu for New Years Eve. A truly elegant way to bring in the new year
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