1 mention
“This is Bonheur, and that’s where we are heading now!”
17 dishes- 1Buckwheat tartlet with lobster, lemongrass, kaffir lime, toasted rice, Thai basil, Korean nori3:53
“First we have a buckwheat tartlet here, filled with lobster, which was flavored with lemongrass and kaffir lime. On top, we also find some toasted rice, Thai basil, and Korean nori.”
- 2Potato and chives croquette with caviar and smoked crème fraîche4:04
“Then there is a potato and chives croquette with caviar and smoked crème fraîche on top.”
- 3Parmesan cracker with young and creamy goat cheese, honey vinegar, fennel pollen4:09
“Parmesan cracker, filled with young and creamy goat cheese, which was balanced out with honey vinegar and fennel pollen.”
- 4Basket with apricot and ginger chutney, bird liver parfait sphere, Madeira gel, spring blossoms4:16
“Finally a basket, packed with an apricot and ginger chutney on the bottom. On top, there is a sphere, made from bird liver parfait, dipped in Madeira gel, and topped with spring blossoms.”
- 5Tomato dashi with lemon verbena, basil, celery7:02
“He brought a tomato dashi with him, which was flavored with lemon verbena, basil, and celery.”
- 6Pan-fried scallop with vanilla vinegar, shellfish oil glaze, white peach, Tokyo turnip, pickled elderflower, aioli blanca sauce10:35
“It was pan-fried to get a nice sear on it and it also got a vanilla vinegar and shellfish oil glaze before it was put on the grill. It is served with white peach, Tokyo turnip, and pickled elderflower. Finally, it is finished with an aioli blanca sauce, which was infused with grapeseed oil.”
- 7Lobster with dashi, cucumber, wild grapes, pickled butter and bread, vadouvan sauce12:34
“It's covered with a dashi, and served with cucumber, wild grapes, and something called pickled butter and bread. The final touch is a vadouvan sauce, a French-style curry.”
- 8Quail with wild asparagus, morels, shiitake XO purée, brown butter and 50-year Pedro Ximénez vinegar jus17:25
“On the side, we will find wild asparagus, morels, and a shiitake XO purée. Finally, it's finished with a jus, made with brown butter and 50 years Pedro Ximénez vinegar.”
- 9Seabass with valoute sauce, red pepper, fennel, chorizo, basil ragu19:03
“It swims in a valoute sauce, and underneath is a ragu made of red pepper, fennel, and chorizo, and flavored with basil.”
- 10125-day aged Cumbrian Blue Grey sirloin with confit tomatoes, pickled mustard seeds, garlic, capers, Bordelaise sauce20:26
“Cumbrian sirloin, aged for 125 days. On the side is a salad, inspired by the chef's childhood. There is confit tomatoes, pickled mustard seeds, garlic, and capers enclosed in it. All this finished with a Bordelaise sauce.”
- 11Chamomile ice cream with fresh elderflower and elderflower honey22:27
“Our pre-dessert is a chamomile ice cream, with fresh elderflower, and elderflower honey.”
- 12Floating Island (strawberries, pickled peach rose, basil sorbet, vanilla, pickled pepper custard)23:50
“The first is the so-called floating island. Strawberries, pickled peach rose, basil sorbet, served with vanilla, and pickled pepper custard.”
- 13Apricot parfait with dried apricots, marinated in Sauternes, roasted macadamia ice cream, oxalis24:02
“Then we have an apricot parfait here, with dried apricots, marinated in Sauternes, served with roasted macadamia ice cream, and oxalis.”
- 14Pecan coffee vanilla parfait with Pedro Ximénez, coffee ice cream24:10
“Finally, a pecan coffee vanilla parfait, with Pedro Ximénez and coffee ice cream.”
- 15Coconut bonbon25:13
“Big coconut bonbon”
- 16Raspberry jelly with lemon verbena and sweet and sour sugar25:15
“Raspberry jelly with lemon verbena, and sweet and sour sugar.”
- 17Brown sugar and vanilla custard tart with smoky sauce25:20
“Then brown sugar and vanilla custard tart, finished with a smoky sauce.”
