For forty-two months, Maude has been serving one key ingredient within each of ten courses for twenty-four seats. I have made it to thirty-four of the menus. Each month I anticipate...
The European influence was immediately apparent with the first dish placed on the table - Paté de foie de canard, a duck liver pate served with Vietnamese baguette. Creamy and rich, it was more French than any other culture.
Next up was a more traditional Vietnamese dish - Sakura shrimp salad with carrot strips, cucumber, walnuts, fried shallots and sesame seeds on thin rice noodle crackers. I loved the freshness and lightness of this dish. 