My first experience dining at a Michelin star restaurant was at times overwhelming but provided to be memorable and delicious. There was simplicity to Chef Chibois food that was inspiring; each plate was composed, clean and perfectly designed. The service was impeccable, but at times its formality made me feel that if I sneezed or coughed that service could come to a screeching halt. Everyone spoke in soft murmurs and the breeze rustled the hanging chimes ever so gently creating a relaxing soundtrack to our meal.
The grounds were beautiful, surrounded by ancient olive trees, herb gardens and the fragrance of jasmine wafting across the breeze.
Amuse bouche
Four small tastes:
Cold carrot soup, large toasted couscous with summer vegetables, morel mushrooms with shrimp and tarragon, and cherry tomato confit.
First course:
Langoustine with zucchini, lemon vinaigrette and assorted vegetables
Second course:
Rouget filets, avocado puree and petit zucchini
Third course:
Fraises des bois, mandarin sorbet and jasmine syrup
Mignardises:
Strawberry macaroons, sugar lace cookies, miniature lemon tarts, marzipan squares and sugared strawberries.
Wine: Domaine Des Peirecèdes, Côtes de Provence
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