joues de veau - veal cheeks, roasted carrots, sauce blanquette
like a tender little meatball of baby cheek
turbot meuniere - turbot, brown butter, lemon, french beans
a traditional meuriner, but instead of just chopped parsley, chef dave adds fried parsley on top for a nice crunch. the turbot was cooked perfectly and was quite firm and flaky. i prefer a grenobloise sauce with the salty punch of capers but this was still delicious. @thecookie
beans were nicely cooked but a little overdressed.
foie de poulet a la strasbourgeoise - chicken liver, brioche, truffle
omelette aux truffles - fines herbes, black truffle, pierre robert
is the dinner omelette considered second dinner or first breakfast? #askingforafriend
tarte au citron
great balance of tart and sweet. the filling had a somewhat bouncy texture to it.
