Dear followers, I have to apologize for the lack of posting! Adjusting to home life has been a wonderful whirlwind, and I am excited to continue to share the products of my summer in France, as well as my current cooking career with you on a regular basis. Lots of photography and writing to come!
I am so grateful for my summer spent in Grignan, France. Remembering afternoon runs through the surrounding countryside, carpeted with lavender fields, glowing wheat fields and fertile vineyards.
It seems perfect that my first (and only, so far) Michelin star meal would be in the tiny little town I called home. Sam Medeiros, my co-worker from Lulu and I each got two variations of the tasting menu: double the tastes!
The meal opened with a platter of amuse bouche: provencal omelette with black olive tapenade, green bean tart, basil madeleine.
The green bean tart – so beautiful, crisp yet tender.
Provencal omelette – savoury, with a smooth cream of black olive.
Tender, buttery, flavourful beef with smokey carrot puree, heirloom carrots, crisps, whole grain mustard, micro mustard and sorrel.
Egg yolk, fried parsley leaves, mushroom infusion, herb spheres, cromesquis. In the centre there is what seemed like a gelee of sweet garlic cream sauce. On the side, served on a square stone came a lovely crisp with delicious butter, espelette, salt and chives.
(Restaurant lighting gives the best ambiance but not always the best photos! My main course was beautiful lotte fish (monkfish) with the “tastes and colours of provence” elements of red pepper and fennel.)
Pre-dessert: pineapples with rum, crumble, a light airy potent pineapple mousse.
My dessert was a delight of citrus. The opaline croustillante was crisp and filled with lemon sorbet, lime zest, lime segments, lemon curd and chocolate served on a delicate little cookie base. Mind-blowing: simple flavours and skilled execution.
These little pistachio pillows were one of the best things I have ever eaten in my life. Frozen strawberries with strawberry sorbet, sugar stars, strawberry coulis, pistachio.
The meal was inspiring in a way I had only dreamed of – getting lost in the perfection of each bite, the careful service.
Stay tuned for part 2!