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At The French Laundry | by elkit
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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.

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Taken on November 20, 2009