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| Sole in olive oil with mashed potatoes. I love the pregnant spork |
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| Food sculpture: Savon de Marseilles: the soap is olive oil and hazelnut, the bubbles vanilla ice cream with honey |
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| The Chocolate Tree |
sour strawberry and sugar lollipops
chocolates
strawberry mousse
Last night my sister took us to Pierre Reboul in Aix-en-Provence. We chose the Amateur taste testing menu. The experience was incredibly inspiring and felt to me like participatory art. The food was sculptural and visually enticing, and the flavors were to die for. I even fell in love with the silverware, which was soft and curvy, and the designs of the presentation plates. Truly a feast for the senses.
Love the humor!
The Menu:
Les Amateurs
Foie gras ultra frais IGP de Vic-Fezensac (Gers) tiède, goût originel, topinambour, noisette et Granny Smith
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Saumon sauvage 50°, bouillon de légumes au soja et wasabi, alphabet et papillote « magique »
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Sole de méditerranée cuite sur arrête, cuillère de ratte crémeuse acidulée à l’huile d’olive
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Agneau du Ventoux en filet, raviole de carotte et sarriette, jus balsamique et touche de cacao
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Appenzel en craquant de baguette, air de salade verte vinaigré et pointe de cassis
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Miel, noisette, huile d’olive façon savon de Marseille
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Chocolat lait praliné passion façon nature
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