This may have been the most exquisite dish I’ve ever eaten, notwithstanding the foie gras sushi at Uchi in Austin. Described as cod ‘yolk’ with ham and radish, salt and vinegar, it was a miracle of gastronomic chemistry and artistry.
Technically, this was the second course, but the first included three different delicacies, and there was an amuse bouche before that with the champagne. Somewhere around the monkfish, before the duck, I started feeling like an overfed foie gras goose myself. Lesson: 12 (15? 16? really) courses = too many, even for this lover of food!