Following an amuse bouche that gave a nod to the flavors of French Onion soup, our first course of the evening was delivered to our table by chef Sandra Avila. Hours of preparation led to an intense clarified duck broth the enveloped toothsome quinoa and a single beech mushroom.
Although humble in nature, chef Avila’s pride radiated with every dish that she delivered to our table. Her studies at the Ducasse Institute followed by her time at Alain Ducasse's restaurant on the first floor of the Eiffel Tower have clearly paid off.
Next, a pistachio cream with a touch of citrus brought together a salad of shaved zucchini and sous vide beets cradled on a raft of blanched green beans. Then poached egg over a luxurious mushroom duxelle was scooped up with thin shards of toasty baguette. A highlight was the perfectly seared scallop topped with crushed almond and just enough tart lingonberry compote to cut through a rich beurre blanc sauce.
The evening carried on with courses of sous vide duck breast then tender venison topped with greens in a coating of honey lemon vinaigrette that added just enough acid to prevent the feeling of a heavy meal from taking over. Our seventh and eigth courses came as dueling desserts of strawberry rhubarb with crema and housemade brittle and a finale of decadent chocolate mousse cake with ganache topped with an elegant little speck of gold leaf.