I find it weird that people who add me on websites always start off by introducing themselves, followed by "It's nice to meet you". Technically, we've never met. It may be archaic, but I think I would much prefer "Pleased to make your acquaintence"

So there's this new movie that's getting limited release (hopefully) in Toronto called: "Fear(s) of the Dark". I'm actually quite looking forward to it. Here is the trailer and synopsis for the movie:

"A wildly inventive and visually dazzling collection of fearful tales by six of the world's most renowned comic and graphic artists - Blutch, Charles Burns, Marie Caillou, Pierre Di Sciullo, Lorenzo Mattotti, and Richard McGuire. From a besotted student whose girlfriend is weirdly ardent in her affections, to a Japanese schoolgirl menaced by a long-dead samurai, and a pack of hounds on a bloodthirsty rampage, there's a story strand to trouble every sleep -- not to mention a stunning range of animation styles. Shot in shimmering black and white, the six intertwined tales create an unprecedented epic where phobias and nightmares come to life and reveal Fear at its most naked and intense. "

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So, I've decided to blog a little bit about Paris but mostly about the food. So before  I forget, I might as well write down exactly what I had at Hiramatsu in Paris.

Amuse-bouche

Chaud-froid d'artichauts et araignée de mer au caviar
et nage d'ecrevisses au gingembre

Raviolis de foie gras aux asperges vertes et
parfum de truffes noires

Rascasse rôtie à l'huile d'olive, ail doux,
croustillants de pomme de terre, façon bouillabaisse

Pigeonneau ròti, fricassée de ris de veau à la saison en cornet,
sauce aux truffes

Fromages de saison < Alléosse >

Dôme de fruit de la passion au chocolat blanc, capuccino
de noix de coco

I was particularly impressed with the pigeon, which was cooked medium rare and was extremely tender. I believe Gary thought that the roasted scorpionfish (I don't think he knew it was that. HAHAHAHAHAHA) with the chips in a bouillabaisse sauce was phenomenal. They were wise enough to only pour the bouillabaisse when the fish was being served so that the chips wouldn't get soggy. What isn't mentioned on this menu is the rhubarb champagne panna cotta with mixed berries that served as the "pre-dessert". The passion fruit mousse in a white chocolat dome was particularly eye opening. When you dug into the mousse, passion fruit juice along with the seeds would ooze out onto the coconut capuccino foam, adding another complexity to the taste.

Overall, I must say that it's restored my faith somewhat in haute cuisine. While I have gone to several "highly reputed" restaurants in Toronto, after a while, I thought they tasted somewhat similar. And I thought that once you are willing to shell out $150 ~ 200 for a meal, you'd have hit the cieling in terms of taste. But then again, none of Toronto's best restaurants have hit the Top 50 of the World mark. Although Hiramatsu is also not part of the Top 50, I'm once again inspired to go out and find even more restaurants around the world to try out. I only hope that by the time I get to El Bulli in Spain, it's position as no.1 has not been usurped yet.

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