Finish to MB

With the courses coming at a good pace now I received the first course that I actually ordered. A Farm´s Egg with beet, Liquid herb salad, Carpaccio of Basque Stew(pork) and Cheese. The dish came out with with a ravioli looking center and a waiter pouring the hot liquid herb salad. The pork fat(off of an Iberico Ham) was sliced paper thin and gently laid over an egg yolk. The beets were a side note, as they were just 8 very small cuts of beets scattered around the plate. In all, this was a home run. It tasted like the best bacon and eggs you would have ever had with a nice lite herb sauce.
I had asked the sommeiler which he would recommened, the roast Red Mullet or Pig trotters(feet). He said with a smile, we will have to send halve portions of eat now wont we. I said if it wouldn´t be a problem, sure. Not a problem at all said the man with a smirk at this point.
The mullet would come out first. Looked as though each scale had been carefully pointed up and appeared to be angry. With a black ¨chip¨ at the end of the fillet, making the piece look as if it were an actual fish swimming. The chip was a piece of skin that had been crisped and slightly blackened. At the top of the bowl there was a sour'sea foam and around the sides two stips of for what I could tell were a very nicely done tartar sauce with caviar. The center of the plate had a liquid dot that appeared as a bubble floating in a essence of the clam jus. The fish was excellent when eaten with the foam it was amazing. But I saved the bubble for last, curiousity might have killed the cat, but I figured it might be worth it. Took up the bubble and bit down. A pop of wonderful black olive flavor filled my mouth. Amazing
The trotters came second. Braised down nicely served with a almost too gelatinous veal sauce and a sweet pea puree. the Trotters were nice but it took the sweet puree to tie it all together. Balancing the rich sauce and the slightly over salted trotters. It was good when working together, but apart, meh.
For the big finish. Lime Sherbert with shaved ice, Basil liquid and vanilla sauce. In the center of the bowl the ëgg¨of sherbert laid up against the ice while a waiter again, poured the Basil liquid around the edge. Creating an island seem with the mountainous ice, isle of sherbert and brite white vanilla sauce.
Tell you what, it has been 2 days now since this meal and I can still taste this dish. Slightly peppery, north'pole cooling effect in my mouth and utter sweetness on the vanilla sauce. Very nice.
At the end, after paying my outragous bill. Yeah, so instead of charging my half the price of each entree, charged me 35 E per, were they were 45 by them selves. Ouch!
I actually got a chance to met Martin and take a tour of the kitchen. There were more cooks back there then some hotels have. It was rather obnoxious really, but I would have to say it has been one of the best meals of my life.
I walked out not hungry, but with a nice fresh outlook of food, oh and 149E lighter. It looks like bread and store bought Iberico ham for me. Yeah I eat the for breakfast, lunch and diner!