Fish Dish @ Toutain

This dish was a twist to what we had been eating these past months. Scallops lightly cooked and glazed with a caramelized sugar, at least that’s what I thought it was, and this time the green herb’d foam seems to work. The other is a smoked blue backed fish with a creamy mousse. The atmosphere fits the cuisine, it all works very well and this is as close to Ducasse as you’ll get in Paris.