I know the year just started, but I gotta say, @monohkg has set the bar pretty high for one of my favorite meals so far. From Venezuela and Spain, to @restaurantmirazur in France, Chef @rchaneton debuts his new contemporary French restaurant @monohkg.
First up, the amuse-bouche - a Vichyssoise made of potatoes, sea urchin, parsley, and caviar.
Next, a dish inspired by Ricardo's origins and childhood growing up on the coast of Venuezela - ocean crudo with Spanish carabineros, Hokkaido scallops, Daniel Sorlut Oysters, and leche de tigre.
The third image celebrates Ricardo's traditions and his Italian heritage made with a medley Romanesco (Roman cauliflower) and seasonal vegetables, Collatura De Alici Romanesco (Italian fish sauce), smoked sardine, and finger lime.
Lastly, I had to include a photo of Ricardo's homemade sourdough and very rare Arbequina olive oil (only 3 restaurants in the world serve this oil!). @ MONO
