(From left) Mermilliod’s Milk-Fed Veal Tenderloin with Foie Gras Foam, Heirloom Baby Carrot and Buckwheat, and Seared Scampi with Angel Hair, Hokkaido Sea Urchin and Sakura Ebi, a signature dish at Bar-A-Thym.
IT FELT like a galaxy far, far away.
The outside world somehow melted away as we sat ensconced in the little room that was designed to project an out-of-this-world, seemingly infinite universe setting.
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