Tomato gazpacho with crab tartar. We're usually not fans of cold soup, but this was excellent: thick and potent but not too sour, with a tangy flavor that blended beautifully with the fresh, luscious crab meat.
King prawn & crab rolls. Subtle in taste, delicate in texture. Light eaters, rejoice.
Spinach & parsley ravioli. A hearty serving, offering the flavors of springtime; the dominant vegetable components made it seem less cheesy and starchy than ravioli tends to be.
Curry risotto with roasted sesame scallops. Don't let the name fool you; the creamy foam looks vaguely like curry, but it isn't spicy. Still, this was an impressively inventive recipe, bolstered by perfectly prepared rice and plump scallops.
Lamb tagine with couscous & edamame. Super-succulent meat in a wholesome-tasting platter that would put many Middle Eastern restaurants to shame.
No visit to Nathalie's is complete without buying some macarons.
Canele. As Wiki describes it: small French pastry with a soft custard centre and a dark caramelized crust. A specialty of the Bordeaux region.
Sweet, sticky meringue. Very light and fairly airy.
Fizzy pink lemonade.
Virgin Mojito & house red wine.
Nathalie's Gourmet Studio,
Solaris Dutamas.
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