Appetizer — "Symphonie des Meeres."
A porcelain plate, round and pristine, settled before him like a stage awaiting its first act.
At its center lay a single seared scallop — edges kissed golden, the flesh glistening beneath the soft amber light. A crown of black caviar rested on top, haloed by a faint shimmer of lemon foam. Around it, droplets of emerald basil oil gleamed like jewels scattered across fresh snow.
The aroma reached him before the taste — bright, oceanic, alive.
One bite, and the world slowed. The scallop melted like silk against his tongue, the caviar bursting with salt and sea, the citrus cutting through with perfect sharpness.
It wasn't just flavor. It was balance.
Soft and strong. Calm and wild.
The kind of dish that didn't fill the stomach — it awakened it.
The first note of a symphony yet to come.
Julian glanced up.
