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Next was a lobe of poached foie gras with lentils and kimchi broth.
You have to pre-pay for the meal when making the reservation.Sample labels included Domaine Lionel Faury St Joseph 2015 at 62 for a bottle that you can find in the high street for 35, Patrick Baudouin La Fresnaye 2014 at 85 compared to its retail price of 22, and Domaine de Trevallon 2014 at 140.This fast-paced visual tour runs through the stunning, elaborate, and technically advanced menus currently on offer at restaurants around the country.Trois Mec is small, with just a few tables looking over the open kitchen.Carolina gold rice pudding, brown butter, egg yolk.This is a pity as the best dishes showed there is some talent here, but it all felt rather inconsistent.The final savoury course was lamb served with smoked eel, yoghurt foam and dried fresh yeast with artichoke.The bill came to 230 (163) each on the night, which was for wine, we had ulm bordello pre-paid for the meal.The lamb was cooked nicely enough, and the eel was fine, but I don't think these flavours are natural partners; lavorare in un bordello in svizzera they competed on the plate rather than being in harmony (13/20).This was followed by a little cube of crisp tapioca with Parmesan and passion fruit powder, which had good texture, and the passion fruits acidity enlivened the tapioca (14/20).The Mont Blanc was nicely made and I would have scored it a point higher without the meringue crisps.Trois Mec opened in June 2013, in the unlikely location of former pizza parlour called Raffalos, in a strip mall.The interesting thing here was that the lentils were particularly good, but the supposed star of the show, the foie gras, was peculiarly lacking in flavour, and faded away compared to the strong flavours of the kimchi and lentils with smoked bacon.The meal began with a potato crisp with avocado, kiwi fruit and matcha.
The foie gras barely made an impression (14/20).
The first formal dish of the meal was marinated striped bass sashimi with dashi vinaigrette, turnip, some horseradish and a little sushi rice.
In his early career he worked for three years with Mark Meneau at Esperance, and then with Pierre Gagnaire, Alain Passard at Arpege, and Guy Martin at Grand Vefour.
Service was very good indeed, with a particularly helpful and friendly sommelier called Molly.