OK folks, here’s a photo tour of my Victoria and Albert’s Chef’s Table meal.
Amuse-Bouche
Maine Lobster “Jar”
First Course
Sumac Crusted Tuna with Black Radish Slaw
Second Course
Hot “Smoked” Niman Ranch Lamb with Fuji Apple and Curry Dressing
Third Course
Fennel Crusted Diver Scallop in a Salt Bowl
Fourth Course
Poached Chicken and Egg with Corn Foam
Fifth Course
Marcho Farms Veal with Peas, Carrots, and Chanterelles
Sixth Course
Australian Kobe-Style Beef and Kobe Wagu Beef with Potato Sphere
Seventh Course
Flagship Reserve, Comte St. Antoine Wyngaard Chevre Affine, Colston Bassett Stilton
Eighth Course
Pear Quark Mousse
Ninth Course
Peruvian Chocolate Timbale with Roasted White Chocolate Gelato
