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Course number three delivered a parfait of chicken liver, jelly of quail and crayfish cream. This whole dish sounds so impossible together, but the added theater of oak moss infused with more liquid nitrogen made me roll my eyes a bit. But once again, it works and works well. The flavors and textures are perfect together and the moss aroma from the nitrogen vapor brings together taste, visual and aroma in a dish that is perfect in every way.
The snail porridge is another dish that seems so impractical. Savory oatmeal? Really? With snails? But it works too with just the right balance of all the flavors – ham, fennel, snails. I can see savory oatmeal recipes in my future.
After a small slice of foie gras and crab biscuit, the theater returns with a presentation of the Mad Hatter's Tea Party. The waiter presents a gold pocket watch detailing a story about the magic of time and then dips the watch in a teapot, swirling to help it dissolve into mock turtle soup.
It all sounds hokey when writing about the dish, but it turned out so full of flavor. If you haven't figured it out yet, the attention to detail is spot on, right down to the tea sandwiches and the custom designed tea tray.
The message over and over was that the dining should be fun.