Lunch may be an overstatement. We estimate 15 courses in this gastronomic fiesta.
Welcome to your tasty experience
Fanny is personally involved
Excited a bit?
One of dozens of plates that we cycled through
The dining room is tiny with only six tables
The first round was served on olive tree wood. Here is a crab puff and a tuna snack.
More snacks on the big olive vine, Everything on this first course made it to the favorites list.
We were given a wooden knife to use on our artisanal butter
The butter was shaved off of this puck of butter. The knife spun around the center pole and thin slices of butter came off
The butter was placed on more olive tree wood
Round two: A langoustine tail with a tasty sauce
Round three: tomato sorbet with seaweed
Here is the close up
Round 4: Another tomato stuffed with lemon, lime and pepper
The stuffed tomato's innards. This item was a fan favorite
Round five: Artichoke with Galere shrimp and black garlic
Round Six: a cappuccino with the shrimp sauce
This is just preparation for round seven
Getting bigger! It's a towel for us to clean our hands off
Round Seven: Caviar with honey served the traditional way on the meat of your hand
Round Eight: A tasty fish wrapped in zucchini flowers and served with a eight hour reduction of carrots, fennel, tarragon and vinegar with zucchini foam and zucchini pasta on the side. Also got votes.
A mustache bun
A mystery juice...we all tried to guess. I guessed mead, Leslie guessed Kombucha and Laura Apricot Juice. We were all wrong, it was melon juice mixed with white beer,
Round Nine: A cold goat cheese bar with more goat cheese and black olive crumbles to dip into
Love this embroidery
Round Ten: Crunchy Caramel, strawberry and fig from the chef's garden
Here is the other chef garnishing round ten
Round 11: Chocolate de l'Opera smiling up at me
Round Eleven part two, or round twelve?
Round Eleven part three or round thirteen. A crème Brule
Round Eleven part four or round fourteen: sobacha with cardamom
