3rd Course: "Oysters and Pearls"

"Oysters and Pearls""Sabayon" of Pearl Tapioca with Island Creak Oysters and Iranian Osetra Caviar.

Notes: This was my second time having this dish. Like the first time, I find this composition a little too rich for my taste; especially the sabayon which still tastes like buttery mayonnaise (for most people, this might be a *dream*). I found the sabayon over-salted this time. But everything else was flawless; the tapioca pearls were *perfectly* cooked.

Loved the warm oysters, as usual. The caviar was the frosting on the cake, so to speak. The slight bitterness of the caviar was a welcomed change.

I still can't believe Thomas Keller has never had this dish.