It’s a pretty good point, because it’s very rare that a dessert really surprises me. Even in the TR in the OP, the wow factor was much more in the volume rather than in the innovation of any one dish. They certainly didn’t mail it in, but banana ice cream with browned banana slices ain’t exactly uncovering new culinary territory. One that did:
From last year’s fancy anniversary dinner at Le Pigeon in Portland. It’s apparently the only dish that’s been on the menu every day of the restaurant’s history. It’s a duck fat choux dough (as if for an eclair) topped with chocolate sauce and salted caramel (again as if this were an eclair) but instead of being filled with standard custard or cream, that is foie gras ice cream. Now that was a dessert.
It’s a big bowl of fresh crab meat over rice (free seconds included), and of course it comes with everything pictured (and a couple things not pictured).
I assume it tastes great as well. How is it seasoned. I’m having a hard time imagining eating a pile of crab and white rice. For example, I like nigiri, but not a huge fan of crab nigiri.
I had it once and it was advertised as and looked like real crab. It did look a bit different from a standard piece of nigiri but I assume that was because of the nature of the crab meat.
But now that you mention it, I don’t remember encountering it any other time.
