Manresa, California

Photographs from my meal in United states ,California at Manresa, Los Gatos, on March 2, 2012.

Manresa, the entrance

Manresa restaurant

Champagne Diebolt-Vallois

Champagne Diebolt-Vallois and the wine menu

2nd Course: Dried tuna and black tea bouillon, smoked salmon

1st Course: Garden beignets, vinegar powder

3rd Course: Toasted buckwheat and duck foie gras, etrog citron

4th Course: Citrus and jasmine tea, yogurt

House-made breads

5th Course: Scallop consommé and its tripe

Pim's butter

7th Course: Savory granola and raw milk curd, allspice tangelo w

6th Course: Fava beans and spot prawn on the plancha, seaweed bu

8th Course: Smoked avocado ceviche

9th Course: Into the vegetable garden

Vilmart et Cie Grand Cellier Rubis Brut Rose

10th Course: Brussel sprouts roasted with chanterelles, oyster w

11th Course: A winter tidal pool

12th Course: Shellfish risotto without rice, root vegetables

12th Course: Spotless plate

13th Course: Presentation

13th Course: Toasted bread and onion soup, truffle, egg and parm

13th Course: Toasted bread and onion soup, truffle, egg and parm

14th Course: Sea bream, vegetable and bone marrow bouillon, arti

15th Course: Duck, slowly roasted in hay and salt crust, homemad

16th Course: Spring lamb roasted in dandelion butter, alliums, o

17th Course: Pine mushroom eau de vie, pouring

17th Course: Pine mushroom eau de vie

18th Course: Buttermilk sorbet and herb jus

19th Course: Passion fruit sherbet, coconut and salted peanut cr

20th Course: Pine nut pudding with maple gelatin, candy cap ice

21st Course: Old-fashioned vanilla ice cream

Petits fours: "strawberry-chocolate"

Tea: Garden tisane

Take home: pistachio sablées

Portrait of Chef David Kinch

Manresa, Los Gatos