Baltimore | Charleston 04.19.2025 🇫🇷

Heard this is the fanciest restaurant in B'more 😊. You choose 3-6 courses from the menu to form your tasting menu; 28 options available that day. Amuse-Bouche 🍲 Cauliflower, potato, and bacon soup. The heat from the jalapeño hit the throat directly. Bread Service 🍞 Cornbread, sourdough, and olive bread. Cream of Artichoke Soup 🍲 The artichoke flavor was almost undetectable. The dominant flavor was aged Parmesan, but it wasn't very strong and the soup was somewhat watery. Beef Tartare 🐮 Prime beef tenderloin tartare mixed with shallots and lime, drizzled with house-made jalapeño oil. Very aromatic and refreshing, but overall lacked saltiness. Beausoleil Oysters 🦪 From Canada. The meat wasn't very plump. The accompanying champagne mignonette was overdone, making it too acidic to taste anything else. Duck Confit Salad 🦆 With arugula, blood orange, Bleu d'Auvergne cheese, and a red wine vinaigrette. The fragrance and slight bitterness of the arugula perfectly balanced out the moldy notes of the blue cheese, leaving just the creamy aftertaste. A great pairing. Crispy Pork Belly & Mushroom Risotto 🐷 The pork belly was very crispy and flavorful. The chanterelle risotto was a bit watery, like congee, which meant it wasn't overly rich. The flavor itself was good, and the meat jus was very intense. Grilled Marinated Octopus 🐙 The grilling made the texture a bit too firm. The flavor was okay. Served with arugula, roasted cherry tomatoes, mustard vinaigrette, and French coco beans. Pan Roasted Wild Gulf Stone Bass 🐟 Served with a fricassée of white and brown mushrooms and a lemon beurre blanc sauce. Not salty enough; lacked flavor. Wild Morel Mushroom Puff Pastry Turnover 🍄 With fava beans, English peas, and a cognac cream sauce. Full of creamy flavor—delicious. Grilled Bison Tenderloin 🦬 Not much different from a regular steak; slightly disappointing. Lacked some saltiness. Overall had a strong, pleasant chili aroma which made it quite refreshing. Served with roasted poblano and jalapeño peppers, and a Barolo wine reduction. This piece of crispy cornbread (likely meant polenta/masa cake) was really spicy! Braised Lamb Neck 🐑 Served with pappardelle pasta, chanterelle mushrooms, and a reduced lamb jus. Very intense lamb flavor, somewhat reminiscent of lamb noodle stew, but needed more salt. Cheese Cart 🧀 Upon the chef's recommendation, selected two: Brillat-Savarin: Cow's milk cheese, similar to Brie. Beenleigh Blue: Blue cheese made from sheep's milk. Sticky Toffee Pudding 🧁 With warm toffee sauce and vanilla bean ice cream. The classic combo of warm cake and cold ice cream. Standard, reliable flavors. Chocolate Espresso Mascarpone Cake 🍰 With espresso crème anglaise. Rich but not sweet—very good. P9 Lemon Macaron 🍭 #Baltimore #BaltimoreFood #GlobalVillageFoodCriticContest #AmericasCarnivalCorner #XiaohongshuFoodQualityControlTeam #WorthTheTripForFood #WildFoodGuide