We had been trying to get the cooking party group to go out for a fancy dinner, and
finally convinced them all to go to Trust with us. They didn't get the standard Trust
experience, because the only night we could all go turned out to be French classics night.
It was still light out when we started, but long dark when we finished.
As usual, we start with the brioche bun fresh out of the oven.
A lovely salad course with cheese.
A deviled egg with caviar for an appetizer.
A foie gras course; not technically legal for most restaurants in California.
Seafood salad with toast points.
Escargot, of course.
A baked scallop dish.
A ratatouille course.
Their take on a bouillabaisse.
Grilled sea bass over peas and fava beans.
Almost forgot to take a photo: what remains of a wagyu steak and frites course.
A stew of pork three ways.
A baked brie cheese in crust with fruit jam.
The chef putting the final touches on dessert.
And the ever-famous kouign-amann.
