Le Degustation - Degustation Boheme Bourgeousie

Words fail me.
What a fantastic place.
I think our experience was heightened by our host, Lupe, world-travelled gourmand.
He just has a way of enjoying his life and sharing his joy that he immediately connects with everyone around him  . . . I think the staff of attentive, informed, and gorgeous young women were so eager to help him enjoy what he was already enjoying that they really went out of their way to answer our questions and highlight the unique effable qualities of our cuisine that night.
We had the wine-pairing option with our dinner, but I didn't think to write down the pairings . . . they were marvelous: beyond perfekt, such absolute complements to the food one is hard-put to differentiate. A definite & discernable achievement.

• amuse-bouche maison - a vichyssouise

• entree' - guinea fowl egg, ham aspic, dried apples

• soupe - wild poultry soup, quail egg, house made noodles, duck dumpling

• poche' - beef oyster blade, braised potato, creamy sauce with fresh dill
• poche' - nut butter poached trebon catfish, cauliflower, carrot, green peas, maliner foam


amuse bouche - steak tartare on toast

• fume' - freshly smoked beef tongue, yellow pea puree', pickled shallot

• a little lagniappe - BBQ Trout - I think this was only on the Degustation du Chef - but Lupe charmed them so much that they started throwing in extras for us all. We also had a spoon of Prague Ham, but that picture is blurred . . . must've been the Becherovka & Tonic I had before dinner kicking in . . .

• braise' - vodnany duck, red cabbage, barley dumpling

• amuse-bouche de jardin - tomato, if you can believe it

• fromage - olomoucke tvaruzky cheese, sumava bread

• amuse-broche sucre'

• sucre' - chocolate vairhona ivoire, lime, tonka bean ice cream, black currant

• sucre' - semolina pudding, vanilla tahiti, strawberries

• more lagniappe -- talk about a redundant redundancy -- an extra dessert: but a sublime extra, a cheesecake, a chocolate rien dusted with cocoa, a praline