It goes like this: La Colombe was followed by Foxcroft; then came La Petite Colombe, followed by Protégé and Epice.
He aims for an inspirational experience through his food, with the freshest ingredients combining to consume all your senses. Minimalist springs to mind. Everything has a function; nothing is fluff. And that function is to let the food sing, to spotlight the tableside theatrics. The view is a distraction but only momentarily. And then it is the backdrop.It starts with the tiniest morsels of salmon, horseradish and dill, or porcini, sherry and truffle on the Chefs Vegetarian Experience, and continues with an oyster in MCC velouté, with apple, fennel and celery salsa, prepared at your table.
Furikake is a punchy seasoning, salty, savoury, hints of nori, hard to define but delicious on the palate.