Part 4/8:
The meal begins with a smoked salmon mousse cone—an elevated ode to childhood reminiscent of ice cream cones. The complexity of flavors and textures in this dish set the tone for an evening of gastronomic excellence.
As the courses unfold, diners explore the playful yet sophisticated takes on classic dishes like the Ritz Crackers—an homage to cheesy childhood snacks. Each dish is meticulously crafted, from the caramelized cauliflower bathed in brown butter to the intricate presentations of sushi-inspired appetizers.
A hallmark of the evening arrives in the form of the signature “Oysters and Pearls” dish, combining creamy tapioca with briny oysters. The unforgettable flavors exemplify Keller’s innovative approach to French cuisine.