Chef Thomas Heinrich – Chef’s Table

Chef Thomas Heinrich of Mosaic Bar and Grille hits it out of the park once more. I was invited to try out their tasting menu, 5 dishes and 5 wine pairings.

The first two items are not part of the tasting menu.

Crab ravioli and avocado terrine with yuzu sauce.
crab ravioli

Smoked salmon brined in smoked paprika for 7 hours, paired with cucumber jelly, sour cream and young fresh pressed olive oil, fried leeks and caviar. Young fresh pressed olive oil reminded me of fresh cut grass and unripe fruits. My description is a little odd but it gave the dish a nice robust finish.

smoked salmon

Chef’s Thomas Heinrich – Chef’s Table

On Chef’s Heinrich’s menu…

Roasted sweet corn bouillon, tomatoes, local chantrelles and topped with feta foam. This is a great summer soup. The roasted corn gave the dish a hint of sweetness and lots of texture. Feta is usually over powering however in a foam form it was very subtle.
roasted sweet corn bouillon

G.B.E. Farms Heirloom Tomato Salad, basil gel, pickle okra, and aged parmesan. Tomatoes were quickly sous-vide to intensify the tomato flavor. My favourite part of this dish was the tomato chips, deep fried tomato skins that were crispy. I always thought tomato skins were tough but when you deep fry them they become delicately crispy.heirloom tomato salad

Skuna Bay sockeye Salmon, sweet garlic gnocchi and sorrel mushrooms. Skuna Bay is a local salmon farm known for their excellent farmed salmon standards. The salmon is sous- vide to medium rare and quickly seared. The sweet garlic is pureed and then added to the gnocchi dough. The sorrel mushrooms are naturally a little sour. This was my favourite dish of the night.sockeye salmon

Taleggio D.O.P with fig jam and pistachio tuile. The granola reminded me of breakfast. Taleggio is an Italian cheese, stinky with a brie like texture. However stinky it was the flavor was mild. Melted down, topped with toasted granola and fruits.
taleggio granola

I will be replicating this dish this weekend. The fig jam is the glue of this dish, you can’t skip this ingredient.

fig jam and crustini's

Watermelon panna cotta with black pepper and lemon sorbet. The panna cotta is made out of soy, I can imagine you scrunching up your face, however you can’t taste the soy. This was light and refreshing. I hope they keep this on their menu for the summer it is a perfect summer desert.watermelon panacotta

Finished with salted chocolate caramels and macarons
sweets

Thanks Chef Heinrich for another amazing meal.
Mosaic Bar & Grille on Urbanspoon

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s