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The Lo & Behold Group racks up yet another interesting dining concept; this time, with Chef-Owner Keirin Buck serving up modern, innovative dishes and a list of natural wines.
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The menu here changes daily, using only fresh produce. But among the staples is this.
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Crisp toasted home made sourdough bread, with a delicate bready grainy sweet flavour, is slathered with sticky eastern white cedar jelly, which has a refreshing floral sweet flavour.
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Finally, grilled foie gras is nitrogen-frozen, then shaved over, looking like small, soft mounds of pinkish white powder.
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Chef describes this as "Canadian Kaya Toast". Bite in, and the foie gras immediately melts away, releasing a salty savoury fatty flavour, then you get the hit of floral sweet and bready grainy sweet beneath.
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Complex and intriguing, a pleasant acquired taste. One of those dishes that stick in memory.
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Le Bon Funk
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