Bob takes taste sensation to a new level when he invites friends over for dinner in the dark. Inspired by his recent Paris restaurant excursion where patrons eat in complete darkness and the waiters are blind, Bob creates a menu that is all about taste, texture and scent.
Amuse: Cherry Tomato Amuse Bouche
Appetizer: Trio of Textures
Entrée: Tea Smoked Duck, Green Mango Salad
Intermezzo: Wasabi Granita
Dessert: Camembert Cappuccino
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