A menu of fourteen courses, each a single bite. The croqueta — Ibérico and black truffle — arrived at course nine, between a cold cucumber water and a warm corn broth.
The dinner was designed around the logic of the bite — not the small plate, not the tasting menu, but the single, complete thing that requires no cutlery and leaves no trace. Fourteen courses. Fourteen bites. A glass of water between each.
The croqueta at course nine was the pivot point of the evening. After eight lighter preparations — acids, raw fish, cold broths — it arrived warm, heavy, specific. Ibérico pork braised for eight hours and emulsified with black truffle, then breaded in panko and fried to order. It was the only course that required a paper napkin.
The dinner ran in a private room above a wine bar in the Panier district of Marseille. The guest list was twelve. No menu card was provided in advance.