"A beautiful week of epicurean tranquility in the Jura and Savoie was drawing to a close; at the end of the road was Flocons de Sel, which I absolutely had to get a taste of for my own pleasure, of course, but also so that I could share the experience with you..."
Read all HERE
Or tast with me, just the two greatest dish...
"The consommé that follows embodies this observation perfectly: it is a jus de jardin, distinguished by horseradish, a simple and fantastic idea. We can sense the small vegetable and the unbeatable sensation of the root. It is poured over a bed of red cabbage and parsnip mini-gnocchi then covered with a sheet of summer Beaufort. The consommé melts the cheese, warms the gnocchi, invigorates them, and enhances their color and taste, resulting in a perfect whole, very winter-spring."
"We continue along the same lines as we indulge in a simple whitefish, lacking in any artifice, and appreciate it accordingly. The filet is precision-cut and embellished with cauliflower palet, Matcha green tea powder and a kind of leek puree. All the precision adds to the depth of this virginal dish, and halfway through the tasting, we love the little pot of enjoyable vegetable bouillon, buttery and lemony, that comes recommended as a complement to the dish. It’s impossible to stop ourselves from pouring and mopping up this sauce that goes so perfectly with the noble lake fish."
And I repeat, for all my english or american readers, you can read all this report HERE.
Give in to temptation...