Sunday, November 10, 2019
Breakfast at home with Patrick: french toast with maple syrup, earl gray tea. Caught up on journaling. Patrick made a coconut-almond syrup today from scratch. Archived souvenirs from the Mexico City trip. Downloaded, processed, and organized trip photos, then uploaded them to Flickr and Google Photos. Prepped for dinner. Nap. Rode UberX to dinner at Petit Crenn with Patrick. We sat at the counter with a terrific view of the chefs at work. Tasting menu was $105 with service included. There was an optional caviar supplement with one course which we both declined. We ate: canapes (nettle espuma, comte gougere), leeks en vinaigrette (oyster emulsion, sea grapes, horseradish), acorn squash custard (sea urchin, brown butter, fennel flower), squid ink boudin (shelling beans, grilled zucchini, borage flowers), McFarland Springs trout (sauce vierge, potato [three ways], spring onion), cacao sorbet (cacao fruit, carmelized cocoa nibs), tarte normande (brown butter, juniper ice cream, compressed apple). Rode UberX home.