#melisse

Oh wie schön: Heute Morgen scheint die Sonne auf den Balkon. Sie findet einen Weg durch die dicke Wolkendecke und scheint in mein Herz. Wenn das keine Metapher ist! Ganz schnell schiebe ich die Gedanken an den nächsten Regenguss beiseite. Lieber möchte ich in der Sonne, im Licht sein, so wie die vielen Kräuter in meinem Garten. Warum also nicht sie und mit ihnen die Sonne in einem Glas…

A photo story, with minimal comments. This was after the rebranding from white-linened old-guard into the 5-table private dining room adjoined to the kitchen it is now. There was a man whose task was to change vinyl every course. A sommelier. A dozen chefs and servers. And despite electing for a mocktail pairing (a mistake, too much sugar, trust me), an opening beverage made with such a hidden, heavy pour that it legitimately made us both unwell. This is the story of Melisse, 2023.

Course 1: Caviar and Hamachi "Tartart" Salmon, Seaweed & Sake "Vichyssoise" Tart Thirty-Month Comte Gougeres

Course 2: Summer Beans, Apricots, Almond, Mustard Sawara, Rhubarb Condiment, Nettles, Hay Corn Custard, Coconut, Corndipa

Course 3: Santa Barbara Uni Cromesquis Fermented Bergamot Honey

Course 4: Royal Osetra Caviar "Deviled Egg" Whipped Onion, Meyer Lemon

Course 5: Mushroom Broth, Girolles, Pine Milkbread, Hot Honey, Blossom Butter

Course 6: Red Bream & Scallop "Farci" Vin Jaune, Artichoke Barigoule

Course 7: Kagoshima A5 Wagyu Beef Morel, Ramp Mustard

Course 8: Liberty Farm's Duck "ROuennaise" Cherry Condiment

Course 9: Cherry and Creamed Rice Tart, White Chocolate, Kirsch Cherry Sorbet

Course 10: "Strawberries and Cream" "PB & J" Mango and Passionfruit Pate du Fruit Chartruse Gummies

Supplements: + Black Truffle Supplement + 0-Proof Pairing

Zero-Proof Beverages:

Cucumber, Orange Meyer Lemon & Yuzu

Strawberry Kombucha

Raspberry, Lime Agave & Grapefruit

Pomegranate, Pumpkin Pineapple & Angostura

Pineapple, Lemon Grenadine & Root Beer

Overall Impression:

The service was spectacular, and the meal would have been really special for the right audience. The hybrid between a Chef's Counter and Fine Dining Room experience suffered from not fully committing to either, but also added an elevation and intimacy to a meal best enjoyed by a more eclectic and bold diner than my friend and I.

Honestly, the accidental mutual wrecking via welcome cocktail marred much of the experience, especially since my friend is far from a lightweight. Our poor choice to get a mocktail filled our bellies with sweetness and volume that precluded much of the meal. It seems, upon reflection, much of my complaints were at the ends of beverages, so perhaps the solution is just to avoid them altogether.