L’osier chef Bruno Menard is known for his originality and eye for presentation. Each dish at his Michelin three-starred restaurant resembles a piece of art inspired by the restaurant’s art deco interior.
Sliced potatoes and a mound of smoked herring mousse studded with jewel-toned flecks of onion and lemon zest float like buttons on a magenta-colored red-onion gelee. The composition looks almost too beautiful to eat.
But the food at L’osier is not mere eye candy. A vibrant mixture of ao nori seaweed, cucumber and capers offsets the buttery richness of poached rainbow trout splashed with nori-infused oil.
The multiple dessert courses are their own elaborate affair. Thankfully, the staff will give you a doggie bag for your petit fours.
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