We are back in Toulouse and the first night's conference dinner was held at Michel Sarran, the outstanding Michelin two-star restaurant where we dined in rapture a month ago. This is the menu for rapture part 2:
A plate of amuses-bouches to start, including a prawn on a spoon, a tiny napoléon, and a croquette, then:
Foie gras de canard de la Ferme de La Cave en soupe tiède à l'huitre de Belon
Langoustine tempura et pulpe de mangue épicée marinée au combawa,
Algue nori et caviar d'Aquitaine en rémoulade aux shiitakes et huile de sésame
Rouget entre deux craquants, fenouil tendre au beurre d'anchois,
Mousseline au safran du Quercy, "Parfums d'une bouillabaisse"
Pigeon du Mont Royal, supremes frits en kadaïf à l'encre
Les abattis en croquette, la cuisse en ragout fondant de petits pois
La sélection de fromages de Monsieur Xavier [I passed by Monsieur's shop near the Victor Hugo market today -- the selection was pretty tame compared to what I saw in the window!]
Oranges glacées au vin chaud et pain d'épices
Glace à l'huile d'argan et noisettes croquantes
Chocolat crémeux Caraïbe aux graines d'acacia torréfiées,
Sorbet guanaja, chocolat chaud cannelle acacia
Then a couple of rounds of petits-fours, including little "chocolate cones."
Wines to match each course, and 1988 Armagnac at the end.
Eve Greene's definition of Michelin stars: at a one-star, you know the ingredients and the technique, and you could replicate the meal if you had the ingredients and worked really hard.
At a two-star, you can discern the ingredients but could not duplicate the techniques.
At a three-star, you have no idea how they do it!
On this scale, Michel Sarran is at least two-and-a-half.
Mmmmmm!
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