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Welcome to my blog. I document my adventures in food, travel, and coffee.

Mar 2

Mar 2 Manresa, California

California, United States

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

Manresa, the entrance

Manresa, the entrance

Manresa restaurant

Manresa restaurant

Champagne Diebolt-Vallois

Champagne Diebolt-Vallois

Champagne Diebolt-Vallois and the wine menu

Champagne Diebolt-Vallois and the wine menu

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

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

1st Course: Garden beignets, vinegar powder

1st Course: Garden beignets, vinegar powder

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

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

4th Course: Citrus and jasmine tea, yogurt

4th Course: Citrus and jasmine tea, yogurt

House-made breads

House-made breads

5th Course: Scallop consommé and its tripe

5th Course: Scallop consommé and its tripe

Pim's butter

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

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

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

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

8th Course: Smoked avocado ceviche

8th Course: Smoked avocado ceviche

9th Course: Into the vegetable garden

9th Course: Into the vegetable garden

Vilmart et Cie Grand Cellier Rubis Brut Rose

Vilmart et Cie Grand Cellier Rubis Brut Rose

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

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

11th Course: A winter tidal pool

11th Course: A winter tidal pool

12th Course: Shellfish risotto without rice, root vegetables

12th Course: Shellfish risotto without rice, root vegetables

12th Course: Spotless plate

12th Course: Spotless plate

13th Course: Presentation

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

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

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

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

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

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

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, pouring

17th Course: Pine mushroom eau de vie

17th Course: Pine mushroom eau de vie

18th Course: Buttermilk sorbet and herb jus

18th Course: Buttermilk sorbet and herb jus

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

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

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

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

21st Course: Old-fashioned vanilla ice cream

21st Course: Old-fashioned vanilla ice cream

Petits fours: "strawberry-chocolate"

Petits fours: "strawberry-chocolate"

Tea: Garden tisane

Tea: Garden tisane

Take home: pistachio sablées

Take home: pistachio sablées

Portrait of Chef David Kinch

Portrait of Chef David Kinch

Manresa, Los Gatos

Manresa, Los Gatos

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