Sautéed abalone, grounded on a bank of farro and wheat berries, draws back toward the currents of the squid ink that surrounds it. It’s the world’s subtlest meeting of land and sea.
Patterson forages widely and invents freely; he pairs purple new potatoes with sorrel and burnt-hay sauce. And when he trots out the familiar, there’s always a twist. A tomato mousse tart with a basil pesto base and an olive tuile top stars as a classic trio, performing as you’ve never before imagined they could.
(In 2010, on the Cook It Raw chef trip to Finland, he cooked beets in reindeer blood.)
"There are things that have natural harmonies, so we use them together, but in pursuit of something delicious, something meaningful, and resonant," Patterson tells The Salt. His attention to the craft of foraging has earned him two highly coveted Michelin stars from some of the world's toughest food critics.
The name is old French for tranquility or calm, reinforced by the zen feel of the restaurant’s intimate lounge and 30-seat dining room. Every detail has been considered, from the aquarium display of long mossy twigs to the warm walnut and cream color scheme, harmonized by textural sea grass panels and lighting blurred by rice paper.