Today, I’m feeling playful… Who will be able to recognize this beautiful table? Mystery, mystery…
A touch of color but not too much in a very soft beige decor… A nice qualitative assortment to accompany the aperitif. Champagne!
The amuse-bouches:
A caramelized sweet and savory stuffed olive to bite into… I loved the combination of different textures.
In the verrine, a little velvety seasonal delight that works well.
The “porky” bite, with ravigote sauce, already gives a small clue about the identity of the chef who is very skilled at preparing the rolled head…
There, I’ve already said too much!
The tomato tartare, prawns, sphere of goat cheese from the hinterland: fresh and daring!
The scallops – perfectly cooked – straight from Brittany, good Paimpol beans cooked in a jar, veal jus and truffle: a very well-executed sea and land harmony.
The hay-smoked sea bass before plating: a bit strong in flavor but interesting! The chef was developing the dish when I tasted it and agreed. Today, he claims to have found the ideal formula with a skin-on cooking method and a shorter contact time between the product and the hay. Worth a retest.
The hay-smoked sea bass after plating, on a parsnip puree, with spheres of eggplant caviar, sesame, and wasabi.
The Paris-Brest: not very fond of cream, I let myself be tempted when I was told it was the house specialty. I didn’t regret it: balance of flavors, perfect choux pastry (homemade), cream with astounding lightness. I almost went for a second one in the end! This also indicates the overall digestibility of the dinner: rare!
So, have you found out which table it is?
The answer is here: https://mikuy.fr/nice-la-table-mystere-du-jour/
