The next dish had two components. This one was mackerel marinated with miso paste and served with toasted buckwheat and a meyer lemon confit. This was delicious and the meyer lemon confit was perfect. He really has a way with citrus. Plenty of flavor, but not overpowering.
The other component was a smoked eel mash in a mitsuba and rocket puree. Rocket is another name for arugula. I love eel and this had great flavor.
Next was the chef's fall/winter signature dish. This was a mix of black truffle puree and celeriac and parmesan puree. Really fragrant and earthy, I can see how this would be a great dish on a cold winter night.
The final savory course was a roasted duck. Accompanying it was cooked eggplant with miso paste, black curry paste, coffee, licorice, and a red pepper. The duck was flavorful but the lack of crisp skin was a little disappointing. There was a lot going on with the eggplant and paste mixture, but it went so well with every bite of the duck.
I thought the majority of the dishes were at a high level in terms of creativity and the matching of flavors and textures. However, I wonder if a meal at L'Astrance would be much better, with ample preparation time and his own kitchen and ingredients.
For Part 1, click here
For Part 3, click here