|Another memorable one|
I was treated for dinner date at a famous local eatery, Chez H., specialized in fishy stuff, something that we are rather deprived in Venezuela where fish is deeply fried in the vain hope of hiding the dubious freshness of the creature. Let's just say that in Venezuela today I only eat fish at Urrutia or when in Margarita.
The menu was rather brief: a half dozen of shell based appetizers (and foie gras, of course), another half dozen of fish entries (and one steak for those in pain) and fabulous deserts to compensate (my choice been a creme de marrons ice cream bathed in Armagnac). We settled to share mussels and oysters baked with foie gras ans Sauternes (I do not like raw oysters, so sue me!).
Since my relatives have been habitués for decades there, we get special advice when choosing our courses depending of the best catch of the day. Being only three sitting, a baked turbot for three was the best choice for the night. One caught, not raised, by the way. Now, to illustrate my point at the start I include two pictures below, the first one when the fish arrived, and the second one when the "garçon" had finished splitting it into three portions, in a couple of minutes, if that much, as if nothing, not forgetting to carve out the "cheek" of the fish. I found ONLY 1 spine in my plate......
Bliss.... Not to mention the perfect Pessac that went with...
You may observe from the details that we were on a wooden table, no fancy silverware, rather plain individual table cloths. What matters is what is in your glass and on your plate.
Simple, straight to the point.