All the pastries were flaky and fresh. The Croissant was so flaky and buttery and the cinnamon and citrus one had a nice combination of flavors with the cinnamon coating and the cream. The Pain Au Chocolat had strong, bitter notes that worked well with the sweetness of the bread. The Guava and Cheese Danish was also flaky, and the filling was pretty good, but it was nothing special. 9/10
The velouté itself was rich, creamy, and full of the umami of the Sunchoke. The pine nuts added another layer of flavor, and the glazed salsify worked really well with the rich velouté with the sweetness and slight snap in texture. Goes to show why Sunchoke related things are the best. 10/10
The shrimp had a wonderful char, and the polenta was full of flavor. It had the sweetness of the corn paired with the cheesiness and savoriness of the polenta itself. The emulsion had a potent bell pepper flavor and added even more depth to the already powerful flavors. 10/10
The lobster was the most tender and juicy lobster I ever had, and the asparagus was so sweet and juicy as well. The hollandaise had the sweetness of miso, which gave it more depth. Extremely fresh and delicious. 10/10
The steak was extremely tender, fatty, and charred. The char added so much flavor on top of the beefiness of the steak and the Chimichurri helped cut down some of it to make it pleasant. The egg’s richness also worked well with the char and the vegetables, which were also very fresh. The mushrooms were juicy and meaty while the broccolini was sweet and crunchy. The potato also had a nice crispy outside while staying fluffy on the inside. 10/10
The chocolate layer on top was shatteringly crispy and complemented the sabayon and ice cream underneath really well. The caramel sabayon was great because it had the complexity of caramel while not having the stickiness. The ice cream provided a nice substance to the dish and the cake at the bottom soaked up all the flavors well. 10/10
The order I write is left to right. The strong Brebirousse was creamy, nutty, and savory, and the funkiness of both the cheese and rind worked well with the sweetness of the apricots and fig jam along with the bread. The Coupole was more funky on the outside but more pure creaminess on the inside. The goat cheese worked well with the fig jam as well. The Comte was the least complex out of all the cheese, as it is a hard cheese without much flavor. It was a good respite from the strong age of the rest of the cheeses. Finally, the Blue D’Auvergne was the strongest and most savory out of all the cheeses. It paired well with the bread for the most extreme flavor. The almonds were a nice snack along the cheese board as a palate cleanser. Overall a very interesting board with many different flavors. 10/10
Final Review: This restaurant had very fresh ingredients and overall great and powerful flavors. The overall ambience of the place was small and warm while still maintaining elegance. Overall this was another great michelin-starred restaurant in Miami, having barely any flaws. 10/10