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Coconut rice pudding with summer melon sorbet and candied pine nuts.
Rows of artistically synthesized trees behind the bar.
Tasmanian ocean trout baked in sea salt with cippolini, peas, mint and crispy polenta.
But I had to see it from even closer, so I entered the kitchen.From the dining room, one can view the kitchen behind a floor-to-ceiling glass wall.Diver scallops and foie gras with poached peaches, red wine reduction and almond streusel.Peaches Melba with blackberry meringue and frozen yogurt.Executive chef Sven Mede with Sophie Gayot by the rotisserie).A few weeks ago, I was.King crab with avocado, papaya and heart of palm.Rib-eye with peppers, Romesco sauce and marbled potatoes.Stawberry shortcake with market berries and almond sorbet.Valrhona chocolate custard with red velvet cake, pecans, cocoa nib ice cream.
I do it to say hello, to get a tour, to shoot a video, to compliment the chef, or, on the contrary, tell him or her what did not work.
All photos by Sophie Gayot.Once again, I want to salute the men and women in the kitchen who everyday spend hours ensuring roulette pour porte de placard coulissante lapeyre that we dont leave hungry.Even if I didnt enjoy the experience, there is always one thing I do: I have to acknowledge the very hard work that the kitchen team puts together trying to please our palates.With a closer look, I discovered that they were part of the rotisserie mechanism that ensures proper cooking temperature.I was intrigued by what I was seeing: there were wheels right behind the window.American Fish dining room, colorful decor with the open kitchen on the left side.By, sophie Gayot, most times I dine at a restaurant, no matter where, I pop into the kitchen at the end of the meal.Mascarpone cheesecake with blueberries and vanilla crust.Branzino baked in sea salt, mixed grill of select ocean fish, shellfish and blue prawns.


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