Fromage blanc torta. Five slices of thin, lightly-toasted French bread have been brushed with butter and wait for a smear of the cheese. It's a carefully-chosen group of intense, related flavors. Garden herb garlic parmesan bread. Each bread slice is then cut into three sections and arranged on the plate.
Garlic bread can be clumsy if overdone.
This is very delicately handled, as are most of Galler's dishes. Free-range chicken with a cornmeal hazelnut crust. The chicken is a boned breast with the first wing joint attached, covered with a nice cornmeal and hazelnut crust that's cooked on. This is set on a mound of mashed potatoes. A sort of vegetarian gravy made of sliced mushrooms and diced carrots, celery and onions goes over the top of the meat, replacing the aroma of chicken with a strongly herbaceous smell and soaking into the crust, making it a little soggy.