Salt-brined scallops with almonds and amalfi lemons at Pied à Terre in London Had them as part of tasting menu last Saturday, and they were truly outstanding. The confit of yellow fin tuna was also pretty good Another 'all star' course was a caviar dish I had two weeks ago at L'Atelier Robuchon. Crab meat, covered with lobster jelly, topped with a layer of caviar; all served in a caviar tin. Incredibly moreish
post #631 of 2672
6/3/11 at 5:54am













They are out of Brooklyn; all handmade. I'm not their spokesperson, but if you're a fan of dark chocolate, please go onto their website, find your nearest vendor, and buy a bar (try the Fleur De Sel). You will be glad you did.