Lite väl varmt idag tycker Herr M.
Och alger i vattnet så inget simmande idag. Blir nog vattenslangen senare.
Strimla morot fint (julienne) och sockerärter. Tärna mango i små bitar. Skiva grillad biff tunt.
Lägg ärterna, mangon och biff i en skål. Blanda ner soja, teriyakisås och sweet chili sås.
Koka upp en kastrull med vatten. Lägg i moroten. Stäng av och dra från värmen och lägg ner risnudlar eller glasnudlar. Läs på förpackningen, men annars låt dem ligga i det varma vattnet ca 2-3 minuter. Häll sedan av och spola i kallt vatten.
Blanda nudlar och morot i biffblandningen.
As I arrived a bit early to Le Negresco I decided to start the evening with a drink in La Relais bar. A Negresco Royal a great and refreshing champagne drink with kirsch, sirop de framboises monin and champagne et pailettes d ór.
Dessert was called Cherries season. It was cherries poached in earl grey tea and crispy poppy waffer filled with cherry ice cream. Well, I really hope that we will have a good harvest of cherries this autumn…
And after this I had an asortment of macarons and petit fours that were excuisitly made and a cup of amazing coffee. Let us say that the waiter knew what kind of coffees he were selling.
All in all this evening were great. The was cooked in a nice way as expected at a **-Michelin restaurant. But I felt that the flavours was not that strong and no dish (except coffee) really stood out. But I will not hold it against them, the menu stated ”Our dishes are seasoned with delicacy” so it was what I imagined. What stood out was the perfect but relaxed service. Service and personal touce is key at two stars, but at Chantecler it was not stiff at all and I found my self very welcome. In between two dishes I got their own paper to glimpse through since I was visiting on my own. When did that happend before? I will be back. Back to La Relais bar, back to the Chantecler and maybe back to stay at Le Negresco.
Experience, a journey in 11 acts to unexplored gourmet of the region based on Liquid nitrogen – Spherification – Elmusification – Deconstructivism – Trompe l’oeil – Textures and Temperatures. That was the description of the menu I choose.
When I arrived at Aphrodite I got seated at a table that probably would fit four persons. When I ordered the menu I got an additional table. We’ll get to that. Some space is needed to prepare some of the dishes.
The first dish was called In search of lost oyster and iodine foam, l’huître of vegetable Salad, Pearl Lemon to Silver powder. It was not eighter oyster or iodine. The foam was based on sea urchin. The oyster was eggplant and yellow kiwi (?) with a pearl made of lemon jelly.
Let me say I was excited at this point. It was exactly what I wanted. Good, experimental food that fools you. I was in food heaven and so happy I didn’t went to sleep!
Second round was Nitro-Dragon Pissaladière. For a woman that dreads onion this must seem like a nightmare. Pissaladiére is some kind of caramelized onion. And it was mixed with anchovies’ which made it taste great with both sweet and salty. But it was cool. With egg of meringue that was made at the table with liquid nitrogen, hence the picture with smoke. That was the only thing you could see.
The third dish: A little Pain without Pain?
Or if this was some kind of middle dish. There was some things that looked like bread but was made of rice flour among other things.
The fifth dish was called: Hot Spherification reverse Daube a ´la Niçoise with Crunchy carrots and marjoram. My favourite of them all! Daube a´la Nicoise is some kind of beef stew, and it did taste like strong veal bouillon. And a bit of liquorish. The carrots were pickled. Well, we have a runner up for next birthday dinner :)
The sixth dish: Juice Bourride on ravioli molds +70 ° and Ice cream at -20 ° of Chorizo Bourride is like a fish stew with aioli. This dish was good, but I felt that because of the different temperatures the tastes disappeared a bit and was not uplifted as I assumed they could have been.
The seventh dish: Presa Iberian Pata Negra smoky ”El Gringo” with Grilled green asparagus and juice of Peanut.
This was served in an upside down glass dome full of smoke and the stone was hot. When served, the smell was amazing. Unfortunately the, as I love pata negra, I was disappointed at the meat. Pretty dry.
The ninth dish: Sorbet of the day with liquid nitrogen
The waiter took pur’e of strawberries, combined it with the nitrogen, and whipped it with a whisk at the table. It was creamy, soft, fresh and damn cold. It was handy to have a large table.
The eleventh dish: Faux Caviar or Irish Coffee?
The blinis where regular small blinis but the caviar was Irish coffee in shape of small jelly beads. It looked far more better than tasted. Probably because I started not to be quite hungry anymore.
Perfect Iced Lime bubbly Lollipop, like the ones you had as a kid that popped in the mouth. I remember there were also ice creams that had this poppy-cover.
Fruit paste without fragrant fruit to Gingerbread.
Cornetto Strawberry with White Balsamic vinegar, which was like a special, nice ice cream.
The little white tube contained raspberry flavor to go with the wasabi chocolate lollipop.
If you only visit one restaurant in Nice. Visit this one. If you only have one meal in Nice, have it here. The food had some bits that was not too good but most was excellent. The wine recommendations as well. And I wanted to be a lot more fooled by many dishes. But. You don’t only go here for the food, it’s an experience!