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2024-06-25
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This if you believe it is a “ratatouille”… still crunchy. Basically chopped vegetable put in oven with industrial sweetened tomato sauce. Not the Pixar symbol of gastronomy. Oysters are washed in tap water after opening so we avoided the offense and focused on langoustine and bulots. Well … they felt fresh … from defrosting. One of the sauce was American creamy cocktail sauce, the other unsalted mayo. Like the tomato sauce bread is industrial. The “bouillabaisse” was the next experiment. As I co
This if you believe it is a “ratatouille”
… still crunchy. Basically chopped vegetable put in oven with industrial sweetened tomato sauce. Not the Pixar symbol of gastronomy.
Oysters are washed in tap water after opening so we avoided the offense and focused on langoustine and bulots. Well … they felt fresh … from defrosting. One of the sauce was American creamy cocktail sauce, the other unsalted mayo.
Like the tomato sauce bread is industrial. The “bouillabaisse” was the next experiment. As I could not taste any rouille (everything was supposedly all in the soup in the face of French tradition to bring it on the side, just like the bread already put in soup). Asked for extra rouille. A small amount of the creamy tomato sauce with bit of piment d’espelette was brought to me. There is no Rouille not enough garlic.
The restaurant prides itself for being reasonable, it is just feels cheap.
As for the wine the list is minimal (if you ask you get access to enhanced list), the concept is that they only serve the “good” stuff to regular guests. But who would want to be a regular?…
張貼
