Originally Posted by foodguy
sounds like a bad night, which really sucks because they don't give you a discount for those, do they?
That is what I assume, though it is hard for me to imagine that I would have liked the foie preparation on any night. It was just overworked, and didn't retain the taste or texture of a good torchon. I think that was on purpose, and I think I understand why, though I disagree with it. I don't know about the mackerel, but I should say that the other fish dish, which one woman at the table got, was quite good, maybe excellent. As to the temperature of the food, that is pretty difficult since it seems as though they cook nearly all of the proteins sous vide. It is hard to hold temp if something is the same temperature all the way through. I wonder how they get around that on a good day. Still, that didn't bother me as much as it bothered some of the other people at the table. I don't like my food to be super hot anyway.