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I love this one.

First, a large heated metal vessel goes in the middle of the table.  It has salt and lavender in the bottom.  The lavender wafts up as you go.


The menu calls the course “Squab Inspired by Miró.”  Each spoon (and a couple of forks) has a different taste.  Try it and then drop the silverware into the vessel.  Plum and fig.  Squab breast.  Duck fat and a gel.  Lavender noodle.  Olive.  Pickled celery root and rye crumb.  And more.

Served with a great ripasso: Valpolicella Classico Superiore ‘TB’ Bussola, Veneto 2006


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