We had another excellent dinner at Technique. For appetizers we had an excellent combination of pork belly with lentil, celeriac, gorgonzola, and anise; a genius idea of crispy brandade beignet with a subtle tomato sauce; apple and roquefort salad with fennel, watercress and walnut; country pate.
For entrees we had monkfish with fennel, manila clams, tomato, potato, and aioli; hearty and comforting cassoulet with duck confit, saucisson l’ail, and bean. It all went great with a 2018 Tensley Syrah which could use a few years od cellaring.
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