Our amuses consisted of a combination of spring vegetable stuffed hearts of palm with sprouts, cucumber gelée, and a tuile garnished with herb “paper” and a raspberry confiture. Rather than hitting all aspects of the palate these amuses were one-dimensional and acidic. But I wasn’t complaining, I was pretty hungry.
We then received a small piece of soy-glazed eel served with tiny gingerbread cookies. The gentle spice of the gingerbread complemented the salty soy really well; the pasty yet crispy-skinned eel brought everything together. This was delicious.
Next came a rectangular beet tuile laced with anchovy paste, as well as a roasted peanut cornet filled with peanut cream and roasted peanuts. The tuile was fishy, salty, and had a strong briny smell which actually went surprisingly well with the sweet beet helping to tame the fermented ocean flavor. The creamy peanut flavor was focused yet mild much like wet peanut butter with milk.