Left - La bella - dry aged sirloin
Right - La Fridea - dry aged sirloin
Which one do you think looks better?
14th Course: Heather-Smoked Turbot & Moss
Heather-Smoked Turbot & Moss
Notes: Strips of turbot were curled beneath the head of moss, dotted with petals of heather. The sauce was poured tableside. The dish was presented along with a bowl of heather that had been singed just before service, so that it gave off a subtle smoke at the table.
(February 1, 2013)