Although I prefer there being more than one amuse bouche to start out my meal, this was surreal. From the Parmesan Foam, I wished that clouds of heaven would taste like this. It is a great start for those that need soothing from being deprived of Foie Gras for a long period of time.
Granted this dish was very pretty to look at. However, like a stereotypical model, it lacks flavor and any sort of personality. The celery, foie gras, and wasabi were too subtle. In addition, what mainly composed of the dish, the beef stew gelée; although had a nice texture, I didn't care for the flavor even though I do like food with a rich beef stock such as Pho or beef stew itself.
As with my time at Pierre Gagnaire in Tokyo, I'm starting to pick up that scallops tend to save the meal by turning the course in the opposite direction. This scallop was cooked amazingly to the right point. The richness from the scallop and the chive oil along with the microchives on top providing contrast to the richness made quite the harmony of the flavors and textures I've experienced.