Sitting at the bar. It was a perfect place to spot the operation in the kitchen and talk to their very concerned, precise and helpful staff. Angelo came over several times to chat a bit about the food, too.
Dan and I both love the bar seats. It's very elegant but not too formal, and very welcoming and has a warm atmosphere.
Amuse Bouche
Pumpkin soup with snow pea and bits of ham. Good but a little bit watery.
Gillardeau Oyster
Great appetizer if you are not too hungry. Very fresh and good ones only need a little bit of lemon juice on top of it. One of my French friends sometimes only ordered half dozens of several kinds of oysters for dinner. One time I was invited to his place in Aurillac for X'mas, we had oyster and champagne for dinner, which was pretty nice followed by his home made turkey. But the next morning when I saw the oysters and champagne on the table, it was really too much. Personally, I prefer to just order one for a starter.
Romantic hand wash bowl
It's winter time, so the fragrant rose pedal water was warm, very attentive to details.
Polenta with poched egg on top and asparugus
(chef's special offer, not on the menu)
Talked to Angelo about the one star Italian chef Andrea Gabin's delicious Poched egg with chopped fried pasta, some local greens and white truffle, he probably couldn't resist to show off his own pasta dishes. So he offered this one. The egg was cooked just right, took some with a bite of slightly sweet polenta, asparugus and aged Parmesan cheese, it was absolutely delicious.
Meursault
Domaine Michelot 2004
Benoit's favorite pairing wine by the glass with pasta-truffle dish. The wine service is most of the time great here. Right type of wine glasses, serving temperature and so on, they can always assure you the best taste of the wine.
Le Rissotto "Mantecato"
One of the dishes in Angelo's new Alba white truffle menu. With some aged Parmesan cheese and virgin olive oil.
Pre-dessert was grape and orange jello with some grappa. Pre-desserts here were always my favorites, sometimes I like them even better than the "main dessert". Presentation was very artistique, and tasted good as well.
My dessert tonight was Benoit's suggestion also. It was grapefruit jello with mint sorbet and lemon flavor foam. Very refreshing indeed.
Dan finished his performance and came here to join me. His late night snack: cheese plate(4 kinds of cheeses: Erbis Des Pyrenees; Camambert; Comte and Fourme D'Ambert) with Zacapa 23 year Rum. Rum's got a sweet caramel hint, went perfectly well with the nutty, creamy and slightly salty flavor of the cheese.
My "digestive": 2 kinds of Cognac: Lheraud(20 years) and Tesseron lot 53(suppose to be at least 53 years of aging.) Lheraud's got various layers of wild open aroma, lot 53 needed to wait a little to discover it's complexity. (Sounds familiar? Yes! It's just like the difference between boys and men.)
Cheese plate
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