Credit photo: http://www.closdessens.com

The kitchen of Mercotte celebrates 1 year his today!
Thank you for all this shared pleasure

A very female lunch!

We were eight this week to discover or to rediscover the kitchen of Laurent baby. Light lunch in terrace under a big chestnut tree, it is possible to dream no nicer! Smiling and warm reception of Martine, the maitresse of places, service improves quick and discreet, ma tre d'h tel in listening. Laurent baby hardly taken in by Japan even made us share his admiration and his reflexion on this very studied kitchen!
We all chose

After frozen lollipop by white beans of the winter, here is spring version in the carrot.

and finally a water of tomatoes served with a tiny brunoise vegetables, refreshing!
I imagine in kitchen the clerks sharpening the brunoise..

Be not surprised at the green shade of photos, due to surrounding brightness in the middle of the day under the big trees of the terrace.
And now here is the menu properly speaking: premises gourmands, a succession of entries

The famous tartiflette d structur e is found

With in the foreground the frozen onion, then crispy lukewarm of reblochon in the bacon and the crystalline of potato in aromatic inclusions. To discover absolutely.
Then, such spades nique on the table arrive successively:

Foie gras of duck cooks in the salt, will make smoked, apple links wine

The crayfishes of L man on hacking small of asparagus, tile and frozen in the aroma of crayfishes.

The perfume of the tile, a pure wonder!

Then frozen soup of asparagus and its emulsion in the becon. Nothing to add photos speak about them even, as about pleasure.

It is finished of premises, then another small view of the nique spades before passing to the flat principal.

Then, in the choice: Milk lamb of Aravis there eats morels, pur e of rattes and impatient of morels

Where

Black mule cooks in low temperature, crispy asparagus, sliced thinly by artichokes, lukewarm jelly of water of tomatoes to be discovered on the right of the photo [

We passed directly to desserts, no cheese. Gourmands, yes, but attentive to calories nevertheless..

A small glass to begin: a foam basil then rips ginger off on the top, perfumes to be guessed.

To wait a subtle ice in the olive oil

the dessert properly speaking now, a culinary delight, perfectly dosed marriage of tastes
Leaf with leaf of nougatine red fruits and cr meux in the rosemary

Little of balsamic with strawberries of course, and the taste of rosemary in the cream to be tasted as a matter of great urgency!
Then to accompany the coffee mildly given by home, affectation of running!
Lollipops of carambar, smooth mallow in the gentian, and dome of chocolate in the tea jasmine!

And we went out of table delighted and light, ready to begin again!
Laurent baby defines himself " culinary Artisan"
To us they are going to say " culinary Artist ", it is better!
Thank you Laurent and also to the brigade cooks it and to the personnel in room for these instants of greed.

Discover other meals in Closed of senses

The Closed of Senses, pleasure of senses!

Menu discovered, it left again for the Closed of Senses

Laurent baby, a big Chief

Closed of Senses
13, rue Jean Mermoz
74940 Annecy-le-Vieux
Telephone: +33 (0) 4 50 23 07 90
Fax: +33 (0) 4 50 66 56 54

Enamel: ArtisanCulinaire@ClosDesSens.com

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