In June of 2013, I was finishing up a two week, European work trip in Paris (rough job, I know,) and Adam had decided to meet me there so we could travel together. Food obsessed as we both are, and Paris obsessed as I am, we had started researching the trip months before our departures. Not surprisingly, the list of restaurants we wanted to try far exceeded the actual number of meals that we would be in Paris for, so we had to seriously whittle down the list. We knew that we wanted to treat ourselves to at least one Parisian fine dining experience, but with the weak dollar and the price of upscale dining in Paris, we also knew that it was not going to be cheap…and that is how our first pop up dinner, Le Pop Up, came to be.
Outpost India Basin had been used for a few events by that point, but Adam and I had yet to do a dinner of our own. It was the perfect opportunity to do our first dinner together and to use the proceeds to help pay for our fancy-pants dinner in Paris. Giving the dinner a French theme was the obvious choice, so we combined that with local, seasonal produce, and this is what we came up with:
The amuse, a chilled, glazed Marin Miyagi oyster, was a play on a similar dish I had eaten at Guy Savoy restaurant, in Paris, many years before. A freshly shucked oyster is placed on a bed of oyster puree and then dotted with chive flowers, lemon zest and scallion rings and covered with an oyster liquor gelée.