And while the crusty, olive-studded pain de compagne was welcome, I'd like to suggest that focaccia's day is done. Such flawless greens deserve a lighter hand in dressing. Napped with a pungent tangerine sauce, the rotund shellfish were arranged into a mini Stonehenge topped with a spiral crown of potato galette. Two sensuous slices of foie gras topped everything. I combined the rich foie gras and moist scallops in each bite.
Life can be very good.
Quickly grilled to preserve the crimson interior of each rectangular shape, the beautiful slices lay in a pool of pungent shiso beurre blanc , along with a neon-orange pillow of tobiko, a mound of fiery wasabi and a brilliant side dish of tekka maki sushi that had been tempura fried. What a fine creation, gorgeously presented like a cluster of edible jewels on a handsome square white plate. Each entree was the exact right size, and save for the too-sweet puree of celery root accompanying my scallops, the main dishes were flawless. The pastry would have prospered with warming and a lot more pastry cream inside. The iron pots of herb tea made the perfect ending to our meal.