At The French Laundry
Santa Barbara sea urchin with black truffle "pain perdu", tokyo turnips, granny smith apple, mizuna, and sauce périgourdine.
I keep thinking of how this tasted. I've never had fresh sea urchin before. which was one of the reasons I picked this course. The orange bits are the urchin, and oh wow, it was like a mouthful of ocean become flesh. Wondrously delicious.
PS: Blogged it.