It was a very pleasurable experience dining in an exclusive environment.
Although the plating might not be so stunning, but the tasting, discovering and savoring the food in a very special way was the most enjoyable moment or experience for me.
I'm impressed by how creative and innovative they are!
Iggy's has inspired me! :)
Sorry for the bad pictures! No flash was allowed and it was very dark in the restaurant.
Here are some of the dishes:
|Love how the maräng melted in my mouth... very nice!|
|Smoke eel mousse with caviar, yuzu sauce and silver|
|Avocado ice cream served with crab "ceviche" and fish roe|
|From the garden (organic seeds, leaves and blossoms)|
|Free range egg with poultry juice and different types of mushrooms|
|Grilled Wagyu flank with pink garlic cream, brussel sprouts and ash|
I've now learnt that we can eat ashes... interesting!
|Abalone flavoured cooked Californian koshihikari rice with winter black truffle|
|Epoisses (French cheese) with Yukon gold potato and winter black truffle|
|Peach served in many different forms, with thyme, verjus and fizzy|
|Coconut parfait with passion fruit, gele, banana ice cream and white chocolate|
|We and Iggy's chefs|