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2010-08-07
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I had dinner here with some colleagues as a "closing" dinner after a big week -- one of my colleagues knew the chef. Atmosphere: I liked it, open kitchen, open terrace, very simple and unadorned, but with a nice crowd of people, mainly locals. Food: very innovative little dishes like a "chicken sandwich" and soup, where the serving was dainty but the food was clearly prepared with so much attention to detail. Highlight was the asparagus with a slow cooked poached salmon. Homemade foie gras
Atmosphere: I liked it, open kitchen, open terrace, very simple and unadorned, but with a nice crowd of people, mainly locals.
Food: very innovative little dishes like a "chicken sandwich" and soup, where the serving was dainty but the food was clearly prepared with so much attention to detail. Highlight was the asparagus with a slow cooked poached salmon. Homemade foie gras ice cream with something called a peanut butter sandwich was also amusing as a dessert.
Wine: not a big list and no expensive bottles, but we had some very nice Australian reds and I was a more than a little tipsy at the end of dinner.
The chef was friendly and accessible, really talked through his food with a lot of passion. Highly recommended!
张贴