My first course was actually a trio of small bite dishes, starting with a simple house-made rabbit rillettes with halved radishes. I kind of grew tired of raw radishes after having my fair share of them in the last couple of days but the rillettes were more than decent with tender texture and good, cured flavors. The second dish of white tuna in thick slices, served with a tomato water jelly and horseradish powder, was tasty except perhaps a dash sesame oil too many and overwhelmed the dish. But I love the balancing between the rich tuna taste and the tart jelly with a slight kick from the mild horseradish. The last appetizer course turned up a big notch in richness with a small piece of duck meat completely covered in a dark sauce made with squid ink and black pepper.
I wouldn't go too much out of the way for this, but I wouldn't complain having given this a try either. Don't know what Chef James' next gig is going to be, or even where (he's originally from Australia), but I definitely see some potential, whatever he comes up with.
More photos on my Flickr page: https://www.flickr.com/photos/g4gary/sets/72157653680498114
When? July 1 2015
Where? Bones, 43 Rue Godefroy Cavaignac, Paris
Menu Highlights? Tourte aux ris de veau et puree d'artichaut
Drink? Domaine Christian Venier Cheverny les Haut de Madon 2013