With potage, ginger, and micro greens. Pre fixe dinner $180
Benu, San Francisco

I guess potage is a kind of thick soup. I must say that the potage was the best part of this dish! It had such a depth of flavor. Everybody has made such a fuss about the thousand year old quail egg, but unfortunately it doesn’t taste like anything! It’s more a texture in the dish than a flavor. This dish was beautiful though and I loved the bowl it was served in.

7×7 Magazine’s The Big Eat San Francisco: 100 Things to Eat + Drink Before You Die – 2011