gingerbread

Sure. Carpaccio langoustines with pink peppercorns good. Other langoustines dishes bad. Pasta was just carbonnera, no better. Lamb was not Limousin or Pyrenees, probably just regular, and potatoes were too creamy. Better if chef used BF-15 instead of ratte. Pedestrian food. Bell papper sauce for avocado was too Meditteranan and avocado color tired.

This is ordinary food. I can not say expensive. Expensiver than New York Times tells us. But key problem is food is ordinary. Not two stars.

But do you feel same way about Meyer lemon, with foie?

I ate poached duck at restaurant. It's not supposed to be hot to diner -- like poached fish, it's supposed to not be actually hot. But I see how diners with more custom believes about temp could say something about temp of dish.

Where are you going?

Nobody has said Lucas Carton. Lots of goodies by the glass.

I don't think octupus came with pickled shallot. I tasted pickled ramps. Unless the dish has changed.