a lot of beautiful, well executed courses but taste-wise, nothing particularly memorable, except for the excellent portuguese blue lobster. everything was a bit too new-nordic for me.
having said that, they will absolutely get 1 star.
potato - andante dairy ‘minuet’ | malt vinegar | alba white truffle
beef tendon - roasted onion | sweet potato
shima aji - musquee de provence | shinko pear | roasted kelp
croustade of sacramento smoked sturgeon - white verjus | kombu
surf clam - preserved celeriac | almond | turnip
cornette of smoked kabocha squash - bone marrow | sherry | maple
imperial kaluga caviar - onion vinegar | chicken fat
dungeness crab - dill | ossetra caviar | horseradish
portuguese blue lobster - tomato miso | roasted yeast | pilsner
slow-poached jidori egg yolk - pickled allium | broth of smoked mushroom
fermented potato bread - beef drippings | caraway
partridge - pine mushroom | elderberry | woodruff
wild norwegian mackerel - dried shellfish | hazelnut | iberico ham
californian iberico pork cured in juniper | grass-fed retired dairy cow
modesto squab - maple | coriander seed | burgundy black truffle
broth of smoked pork trotters | koji oil
chestnut ice cream - cocoa nib sunchoke
andante ‘tomme dulce’ - meadowsweet pastry | gravenstein apple
hazelnut | white chocolate | elderflower
salted butter toffee | quince pate de fruit
70% chocolate | spruce
