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Wow.

   Sat, March 10, 2007 - 6:42 PM
What do you say when you're face to face with a 3 Michelin star French chef and he says ... "So, do you cook?"

I said... "Yes" Hoping he wouldn't... or maybe hoping he would.. invite me to the kitchen.

LOL.


Last night I had two of the greatest chef's in the world take turns feeding me. The menu is below. In English are dishes by David Kinch of Manresa. In French... Alain Passard of L'Arpege.

I am truly blessed.





The Early Spring Garden
Dinner with Alain Passard of L'Arpege
Manresa Restaurant
March 9th, 2007




NV Henriot Champagne

Garden croquettes and our radishes
Epinards et mousseline de carottes a l'orange

Consomme of osetra caviar, seaweed brioche with farm butter
M.V Krug Grand Cuvee, Reims

Poireaux au beurre, emulsion a l'huitre et vinaigre, cepage muscadet
2001 Domaine-Weinbach, Cuvee Theo, Riesling Grand Cru, Alsace

Monterey Bay abalone, a broken egg and vegetables from the garden
2002 Chateauneuf-du-Pape Blanc, Chateau-Rayas

Lotte, moutarde onctueuse d'Orleans, pomme de terre fumee au bois de hetre
2000 Puliygny-Montrachet Premier Cru, Clavoillon, Domaine Leflaive

Ris de veau poele et chataignes effilees a la truffle noire
2002 Richebourg Grand Cru Burgundy (a substitution)
1999 Vosne-Romanee, Les Hautes-Mazieres, Bruno Clavelier (original pairing)

Roast spring lamb, young root vegetables perfumed with dates
1997 Saint Emilion, Chateau Cheval Blanc, Grand Cru Controle

Carottes, sauce au chocolate, araguani
1961 Banyuls Collection, Dr. Andre Parce

Meyer Lemon Souffle and other citrus, Gene Lester

Chocolate ganache "cupcake"

Petits fours du jardin




...translations/descriptions to follow.



3 Comments

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Mon, March 12, 2007 - 11:53 AM
where are you meeting all these people who feed you great food? is there a website - like, eYum.com? If so, I want a membership!
Tue, March 13, 2007 - 2:38 PM
Translations and Descriptions
Garden croquettes and our radishes
- Warm little dice sized breaded croquettes filled with puree'd braised greens. Depending on the season, they also do a foie version which is incredible. Radishes were small, tender, French breakfast radishes with herbed creme fraiche for dipping.

Epinards et mousseline de carottes a l'orange
- A quenelle of braised spinach next to a quenelle of carrot orange puree, sprinkled with tiny sesame seeds.

Consomme of osetra caviar, seaweed brioche with farm butter
- Served in a martini glass, the consomme was more like a very light gelatin, with cavair and bits of seweed suspended inside. The butter was the consistancy of a great soft cheese.. from Andante Dairy in Petaluma.

Poireaux au beurre, emulsion a l'huitre et vinaigre, cepage muscadet
- Spring onions in butter sauce with an oyster and muscadet vinegar emulsion.

Monterey Bay abalone, a broken egg and vegetables from the garden
- Perfectly cooked abalone, a bit of soft cooked (a bit more than that but not hard boiled) egg and a variety of leafy greens of all shapes and sizes. May have been a vegetable foam on this dish as well.

Lotte, moutarde onctueuse d'Orleans, pomme de terre fumee au bois de hetre
- Monkfish cooked on the bone, a beechwood smoked fingerling potato, Orleans mustard sauce

Ris de veau poele et chataignes effilees a la truffle noire
- Veal sweetbreads encrusted with chestnuts, black truffle sauce

Roast spring lamb, young root vegetables perfumed with dates
- Two cuts of lamb, a variety of baby root vegetables. The fragrance of dates.

Carottes, sauce au chocolate, araguani
- Tiny carrots in a slightly savory Vahlrona Araguani chocolate sauce. Rumor has it there was fish stock in the sauce.

Meyer Lemon Souffle and other citrus, Gene Lester
- Other citrus was a small dish of lemon creme, macerated citrus fruits, and a custard... in tiny glasses. A quenelle of homemade ice cream was placed atop the souffle upon serving.

Chocolate ganache "cupcake"
- There was nothing cake like about this cupcake.. it was like eating pure chocolate. Intense.

Petits fours du jardin
- Celery root "creme sandwich", red pepper gelee, black olive madeline.
Tue, March 13, 2007 - 2:40 PM
Well intentioned friends. :)
But I have to start saying no.. heh... cause I either have to starve myself the rest of the week or gain a bunch of weight. Argh!