Victoria & Albert's Chef's Table: Course Three

Course Three was one of my favorites. This one came with a bit of show.

Cold "Smoked" Niman Ranch Lamb with Fuji Apple and Curry Dressing. When this dish came out the waiters had small pitchers with them. On queue they poured a brown liquid (guessing broth) into the plate's center. Then "smoke" came up through the plate.




The accompanying items were radish, Fuji apple, and sorrel leaves. The curry taste was very mild and the lamb was medium-rare and not very "lamby". We also received a new wine with this course. This was about the time we realized the first two dishes came out very quickly so we ate this, and each consecutive course, SLOWLY.



Either this is the time they brought us the salt bowl, or this is the time I decided to snap its photo. We had a variety of salts to choose from including: sea salt, fennel salt, black salt, red Hawaiian salt, and kosher salt. We didn't really need to use any of these. A few years ago (at The Wave) I learned about using unsalted butter for bread and topping it with Hawaiian salt. That's all I have to say about that.