finedining food

I didn’t expect to be able to make a reservation for Marc L³’s last meal before the Chinese New Year. My friends around me expressed their envy. I can only say that people who love food will not be too lucky. My favorite dish tonight was octopus with pearl rice and mullet roe. When I tasted it, I mistakenly thought the rice was a type of tortellini. After asking, I found out that Chef Marc used Korean rice in order to find a texture similar to porridge. Make this dish and enjoy it with the chewy grilled octopus. It has a great taste and the taste of the sea will fill your mouth. Another dish that impressed me deeply was the venison. Medium-rare venison was used as a base for the tartare, and Gruyère cheese was seared with charcoal on top. It was paired with Italian caviar and was eaten in one bite. There was no trace of anything at all. It has a fishy smell, and the three flavors do not compete with each other, making it extremely delicious. It is really rare to have such a warm meal. I like every dish and will come again next time!