marceloc

Fantastic overall. Here was my lineup
duck liver terrine served with brioche, dijon mustard, gherkins and brandied prunes….smooth but not too smooth, the liver was amazing, the right amount of fat and perfectly seasoned. my only complaint was that there were unequal portions of the accompaniments and brioche

braised breast of veal with mustard syrup served with spinach over papardelle….packed a punch and left me speechless, piquant, papardelle was cooked perfectly, and the breast of veal was falling apart and extremely flavorful. the mustard highlighted each mouthful and was undercut by the sweetness of the veal…overall, a homerun

finally, brioche pain perdue with glace a la vanille served with candied fennel…the brioche was a little dry but balanced well with the ice cream, the candied fennel wasn’t overpowering and helped to make it more than a starch, cream, and sugar dessert