Froth @ C

It's the season to be merry and have lots of holiday lunches.

This one was special; a special client and a special menu at C Restaurant.

C does food sophistication well, starting with the volcano sea salt. The sophistication continued with colours, flavours and froth.

Look at the Lobster Bisque poured hot in the plate; served with ginger cured salmon, candied lemon that you can eat with the peel and creme fraiche.

The Spot Prawns were nestled with thai basil and jicama salad, poached crab apples, covered with a frothy lemon olive oil sorbet.

Too bad the portion was so small - just look at how beautifully arranged and colourful it is. The taste combination of the thai basil and sorbet were (pleasantly) different and a perfect combination. 

Froth also covered the roasted sablefish served over carrot puree, braised oxtail and walnuts.

The froth was officially a horseradish foam; mixed with the potato puree for this beautiful colour.

Again, the portions were too small and all gone too quickly.

But the ultimate sophistication was the Spork, my culinary lesson of the day from C.

This spork was used to delve into a pistachio mousse made with white chocolate and a honey crunch.

All so tasty, but so little of everything. Glad I did not pay the bill.

 
 




 

C Restaurant

1600 Howe Street

Vancouver, BC

www.crestaurant.com