Even though I have been living in Honolulu for more than 3 decades I cannot help at the beginning of every season to think about the bounty of Provence - ingredients & dishes.
Working mostly with local seasonal ingredients I’m still getting inspired by the flavors & the aromas of my home town. I still can smell the thyme & rosemary from the garrigue (Provence hill country). I can smell the iodine from the foam of the crest of the waves. I can hear the sound of the cicadas. I can taste the lavender honey…
With our chef Jeremy Shigekane, our pastry chef Beverly Luk, and Steve Mar our manager in charge of the wine selections, we are more than ready to start the Summer menu tonight!!!
Also we decided to feature a special 5 course menu: “Summer in Provence!” I might have passed on to everyone at the restaurant my obsession with the “saveurs” of Provence.
Let’s start with Beverly’s new dessert. To come up with a dessert like this one she must have some Mediterranean ancestors in her DNA.
Her new dessert is all about the glory of fresh cherries. The cherries are glazed with their own coulis as well as the Valrhona chocolate crémeux. Then she enhanced her dessert with cocoa nibs, essence of basil and…a roselle & plum sorbet…Wow…this combination of flavors is magic, maybe our best chocolate so far!!!
For the pairing we picked up a tawny port, the Meneres 40 years old from Steve’s selections. Though predictable we were amazed by the perfection of this association!
You can check our menus