I'm happy to say the experience didn't disappoint. I liked and loved just about every bite of the Bocuse d'Or menu, an ode to Chef Paul Bocuse and the international cooking competition that bears his name. I've not been drinking alcohol so I was especially pleased that the staff had a wonderful alternative to the alcohol parings.
I wasn't shy about taking pics of my food. When courses are presented as little delectable pieces of art, why not get out the camera?
From the Hors d'Oeuvres courses, these were my favorites:
|osetra caviar with whipped beurre blanc and pine nut|
|mousse of dardon ham and madeira aspic|
|custard of cauliflower with verjus rouge, roe and foie gras|
This had to be the dish I hesitated with the most, but that was among the most satisfying of the Poissons:
|brook trout with coddled eggs, cleriac and green bluebrries|
|neha bay salmon with beets, browned butter and parsley|
|pheasant smokes in hay with grilled baby leek, caramelized onion and sauce blanquette|
|ribeye of beef with boudin vert, roasted carrot, sauce bearnaise and potato marrow|
|tete de moine with cashews, pear and milk skin|