Haddock and beets @ Le Chassagne

I have a soft spot for chefs who use beets. Surprisingly complex aromatically with an interesting mixture of red fruits and earthiness, beets are an under-rated vegetable. My most recent visit to Le Chassagne, chef Stefane Léger brought out a smoked haddock and beetroot appetizer with not one, but two different preparations of beets. What…

Sqala: mise en bouche

  The Kemia Mauresque, were actually a selection of cooked vegetables that the waiter told us were Moroccan salads. All served cold. Artichoke (farthest away) with tomato was delicately spicy. Tender artichokes. Seemed generally typical of Mediterranean cuisine, something the southern Italians might do. The sautéed spinach with candied lemon (2nd farthest away) was much…

tiny shrimp and shaved truffle

This dish was disjointed. The shrimp seemed acid, not buttery enough by nature, given their size. Acidity is not something that goes with truffle. We should try giant shrimp next time.