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Restaurants & Bars 8

Trio -- Bravo

cabrales | Aug 25, 2003 09:17 AM

I had a wonderful and intellectually provocative dinner at Trio recently. Here were the creations taken in, as part of the "Tour de Force" menu with wine pairings:


Spice Water

Pacific Sea Urchin, brozen banana, puffed rice, parsnip milk

Free Range Hen Egg, nasturtium from our garden'

Black Truffle Explosion

Balloon of Mozzarella, tomatoes, basil, burnet

Poached Loin of Lamb, floral infusion, artichoke, orange


Frozen Muscadine Grape and Lemon Verbena

Cap of Prime Beef, parsley root and leaf, green peanuts, sassafras aroma

Cheese 'n Cracker


Pushed Foie Gras, pears, Sauternes, salt roasted pear sorbet

Black Plum Soda, five flavors gelled


Chilled Sweet Corn Soup, spicy cardamom ice cube, peaches, basil

California EState Osetra Caviar, kola nut, milk foam

Michigan Brown Trout, smoked salmon, unripened tomato, molasses

Swan Creek Rabbit, forest vegetables, evergreen vapour

Iowa Pork, figs, truffles, fennel

Hereford Hop, guiness, onions, frest yeast

Capsule of mango-spicy yuzu

Tapioca of roses, raspberries, clove, cream

Bucare Chocolate -- Toasted Mustard Seed -- caramel

Horehound Gelee

Lavender Cicle

A memorable meal :)

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