For me, over the top. WE were asked to give feedback on our favorite dish. I found that a tough question. Surprisingly, several in our group favored the chestnut and cepe soup, garnished with toasted almonds, yellowfoot chanterelles and Ventreche ham, with shaved black truffle. I could enjoy that soup once or twice a week, for the rest of my life.
A question on how it was made elicited that the base was a chicken broth made only from chicken wings, for a more delicate taste!
The dessert was another course I could enjoy once or twice a week--bitter chocolate and almond souffle, with sweet pistachi oil emulsion, and fleur de sel. Intense chocolate flavor; I for one could not discern the almonds; all I knew was that I loved it.
All dishes were served in unusually shaped fine white porcelain--plates or bowls that drew attention to the food. For a six course tasting menu, accompanied by Richard's excellent choice of wines one might have felt stuffed; but I was totally satisfied, and yet sorry it was over at the same time.
Hopefully others in our group will write about the other courses, and their reactions. For me, Shola exceeded very high expectations. We are fortunate indeed to have a culinary artist with such enormous talent in our midst. For those who have wanted to go, but never had the opportunity; don't hestitate if you are open to exciting new food possibilities.
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