Insanely good meal at Cesar. Been wanting to eat his food for years and was booked into CTBF a couple of years back when they suddenly closed. I live in the UK so it’s taken me a while to get back over.
The meal was perfection – the level of flavour and the skill of cookery in every dish was just outrageously good and you can tell meticulous effort has gone into every part of it. I was dubious about service going in because I’d read some bits on here saying it wasn’t polished but it was absolutely great and they made me feel like a VIP all night. Highly recommended.
Pictures:
Smoked trout rillette
Shima aji on a nori chip – this was so good – spiked with ginger and the crispy nori just melted away
Langoustine monaka with caviar – the Norwegian langoustines here were other worldly. This is a pure 10/10 dish.
Shima aji weaved into a potato chip – very appreciative they gave the British guy some fish and chips – this was lovely – a really subtle dish just lifted in the right ways with a bit of lemon and salt
Sea urchin toast with black truffle. Quite easily one of the best dishes in the entire world. I could hear angels singing as I ate it. I’ve heard people rave about it so much that I prepared to be underwhelmed but I absolutely wasn’t – there’s a reason this is a signature.
Bluefin tuna parfait with n25 caviar. Ridiculously good.
Foie gras flan with crab and wood ear mushroom. Really lovely dish that has little bits that constantly take you by surprise.
‘Surf and turf’ – Maine scallop with foie gras, a veal ravioli, pinot noir reduction and spring peas. This was so so so good and a dish where you can really tell only the best produce makes it to this kitchen.
Sawara (Spanish mackerel) with chanterelle mushrooms and a yuzu and vermouth sauce that was to die for.
Squab with zucchini. Cooked immensely, seasoned perfectly and the zucchini flower filled with squab farce? Chefs kiss.
A4 Wagyu with mole bordelaise sauce. I mean…just look at it.
Really delicious lychee pavlova palette cleanser
Frozen strawberry soufflé. The perfect light end to a meal this rich.
by NoYear619