did they use a French Macaron as the "bread"?
what is this exactly? is it like mochi but with some sort of gelantin over it?
I agree with cupcakemosnter!I was hoping the fat would ooze too T_T
its on facebook :P
oh wow they're so beautiful :)
was this w/ lamb?
those have got to be the best damn gruyere puffs if they decided to use it as their AB xD
yes, that would save on foodcost since u're already paying for it with the AB :P however depending the process of how they obtained the flavor the sweetbread may be of no good use anymore :<we can only wonder O:-)
of course they could use the sweetbread for something else, just like they can use salmon for something else :) but the fact that they used it for thats like ooooooo haha xDdont mind me! T_T i'm beyond tipsy :<
ohhh u didnt say it was a chefs amuse!!!! i thought it was dessert...but then again gruyere is savory...dont mind me >.>
but thats kind of a waste....but then again i think that adding iberico ham to make a sauce was a waste given how much iberico ham costs as well (like sweetbread)...but then again its the execution, creativity, and ingredients that make restaurants like Per Se be a 4 star right? :)
thats why i was like what? XDbut if its a metal bowl then thats a really small portion :<
did u see any strands of saffron on your potato? :)
i wonder how u would incorporate the sweetbread into the creme fraiche...
is that your spoon!? those cheese choux balls are so tiny! O.O
hmm, how come they used that vessel to hold the soup? i've never seen it here in miami
do u like ur adobo salty or sour :)
i always wondered what kind of dressing was used in those....if you're Cantonese my mom calls it "salad jerng" :S salad dressing :S
Never noticed until you mentioned what your dining companion mentioned; I am glad you took the picture in this angle as Tangbro1's had me a big confused on how they made the slit to hold the caviar XDThank you :]
I read your review on this and I wanted to know if perhaps there were pomegranate pearls inside the panna cotta as well since you mentioned that "small jammy bursts of flavor periodically enriched the panna cotta." I notice there are no seeds, did they perhaps solidify the juice into drops of pearl form?
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