foodwinesex. A lot of things going on these days...none of them to do with the impending holidays. First is the news that I'm back on with ChP and its exclusive. Yes. I'm happy...she rocks me. Having done my share of dating this year, there is nobody that gets to me like her...chemical...primal. Recovering from my fuckup with her, the end of the year is definitely looking up.
As a way of celebrating and reliving the lazy life in Barcelona, we headed up to Yountville to The French Laundry for dinner. We ended up staying at XXX, a little French style inn...fireplace and sherry in the front room and a hot tub out back. Nice. Arriving we unpacked and had a glass of wine before heading out to The French Laundry.
Arriving at 9:15 we were promptly seated and welcomed by Milton, our waiter for the evening. We liked Milton immediately. He was immediately disarming and gracious...none of the stuffy formality that passes as expertise at restaurants that insist you remember you're eating well. Presented with menus we went with the Chef's Tasting Menu and decided to do wine pairings with it. OK...here goes. The opening course was "Oysters and Pearls", a "Sabayon" of pearl tapioca with Beau Soleil Oysters and White Sturgeon Caviar. Beautifully presented, it was buttery and light, very fresh and a perfect introduction to the richness to follow. The second course...ChP ordered the Roasted Jerusalem Artichoke Soup (K&J Orchard Chestnuts, Glazed "Topinambours", Parsley Shoots and Brown Butter "Vinaigrette"). I ordered the Carnaroli Risotto Biologico (Castelmagno Cheese and Shaved White Fruffles from Alba). ChP loved the preparation of the soup (yes, hot) and my dish was yet another definition of comfort food...I could eat my way out of a tub of it. There was a $60 additional fee for the truffles and worth every penny...the portion was generous.
The third course, a fish course, had ChP order the Sauteed Fillet of Atlantic Striped Bass (Chanterelle Mushrooms, "Haricots Verts Batons," Baby Globe Artichokes and Sweet Garlic Cream) while I ordered the "Sashimi of Big Island "Kahala" and Santa Barbara "Uni" (Melted Cipollini Onions, Crispy Hen-of-the-Woods Mushcrooms, Pickled Shallots and Scallion "Creme Fraiche"). While ChP enjoyed her Bass, I felt this was the only dish of the evening that wasn't quite up to par. The flavors of the seafood were lost in the accompanying ingredients. The next course was a Maine Lobster Tail "Cuite Sous Vide" (Satsuma Mandaerin Segments, Tokyo turnips and Watercress "Pudding"). Not being able to eat Lobster I was offered a substitution of cod...lovely. Lightly grilled the fish was lighter than air and despite this being the fifth course (with wine pairings for every course and an Amuse Bouche) I was still hanging in there and eating.
The next
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