March 3, 2015
Cabillaud refers simply to cod, but this dish also included black radish, red onions, parsley, and sesame seeds. The fish was cured with rice vinegar, lime juice, and soy sauce for the ceviche aspect (as evidenced by the miniature slice of lime garnishing the cup.
These and a number of other skillful preparations were served alongside champagne or coffee during the many brunches put on by the French Tech Club. Both the FTC and Chef Rémi Fournier are back for SXSW 2015. This time, however, the former is putting on a ton more events and two pop-up restaurants–one manned by the latter.
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