Third Course: Hamachi Crudo
This was a very unique dish served with smoked egg yolk, sea sponge, watermelon and wild rice. The hamachi was very fresh and was served over watermelon which looked like a piece of ahi tuna. While I liked the crunchy texture of the wild rice, it did remind me of cereal (likely not the intention of the chef). The sea sponge was quite interesting as it was made in a doshi broth (70% cold, 30% hot - has to be put in a fridge to cool otherwise will melt). Wine Pairing: Bandol Rose Domaine Tempier 2006. Loved this one!
Fourth Course: Veal Sweetbread
des Flandres (I would almost describe the consistency as that of sparkling beer).
On to the desserts...
Served with Jasmine "Rice Cream", Strawberry, Yuzu. I really enjoyed this dessert (I'll admit, I ate the whole thing!). The cream was yogurt, dried coconut and greek yogurt. Yum!
Wine pairing: N.V. Jean-Paul Brun FRV 100 (Gamay). Really nice sparkling wine.
Overall, truly a unique meal (always fun to enjoy a little molecular gastronomy), but the wine was the highlight of the evening.