I now believe the mark of a great restaurant should be using one ingredient no one is excited about and making it truly delicious.
Amuse Bouche: Oyster Cocktail: Chili Avocado
Rhubarb with Peas & Whey
Probably my least favorite, because it reminded me of a fancier version of the healthy treats I feed my 11-month-old 🙂
Bouillon with Shiitake & Ponzu
Spot Prawn with Herbs & Lime
This is where the meal really started to get going. These single herbs pressed between two thinly sliced radishes created especially to complement each prawn bite was almost too beautiful and delicate to eat.
Tete de Cochon with Fennel & Violet Mustard
Octopus with Walnuts & Sweet & Sour
Orecchiette with Fava Beans & Morels
“Bulgogi” with Cucumber & Kimchi
Winnimire with Black Pepper Sable
Winnimire is a type of cheese for those of you (myself included) who weren’t quite sure 🙂
White Chocolate with Raspberries & Beets
Bonus Dessert: Chocolate Ganache Cake with Wasabi
To celebrate my many years on earth.
Even more bonus desserts
As if two full desserts following 9 savory dishes weren’t enough!
A signed menu to commemorate the evening
The Damage
A dinner at Maude is about $135 a person excluding tip and tax depending on the month you choose, and the wine list has bottles starting at $55. While the restaurant focuses on wine pairings ($100-$135 pp), you can save a little money by bringing your own for the $50 corkage fee (especially if you’ve been hoarding a bottle of Dom Pérignon). If you bring a bottle from the region they are featuring the corkage is waived all together!
Maude now has a Michelin Star and the ever-changing menu is a reason to repeat it again and again.
