Filet of Daurade
From The Dining Room at the Ritz Carlton, Buckhead Atlanta. Chef Arnaud Berthelier's Tasting Menu, June 6, 2006. Daurade studded with fenel wood, gratineed manilla clams, Georgia coast shrimp, and white asparagus. Also present was what we think was a bit of molecular cuisine, a sweet/salty egg-like construct (seen above at left). Paired with a wonderful wine paring, the Pouilly-Fuisse, Dominique Cornin, Burgundy 2004.