First course: Green asparagus veloute with salted egg gougeres. The soup is topped with mushroom foam and dehydrated mushroom and is intended to be stirred before drinking. This was a solid, well-executed course, if not anything particularly creative.
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exerda May 30, 2018
First course: Green asparagus veloute with salted egg gougeres. The soup is topped with mushroom foam and dehydrated mushroom and is intended to be stirred before drinking. This was a solid, well-executed course, if not anything particularly creative.

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