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Monthly Archives: December 2008
Truffles, foie gras on fresh baguette: made for eachother
Foie gras (cooked, but cold) on a (cold) baguette with raw truffle. This is the best mixture so far. All of the ingredients shine and marry well. Maybe this is the reason that truffles go so well on … Continue reading
What was in the glass to go with these truffles?
1996 Comptes Lafon Meusault Désirée We needed something that was complex and rich enough to be able to marry well with the truffles. 1996 Comptes Lafon Meusault Désirée More nutty, more evolved than the Clos de la Barre we … Continue reading
Posted in 1996, Burgundy, what am I drinking with this dish?, WINE
Tagged 1996, butter, Comtes Lafon, Meursault, Meursault Désirée, nutty, toast, truffle
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Oysters, foie gras and truffles…one bite
Next was something sort of inspired by Stephane Léger of Le Chassagne in Chassagne Montrachet. He put oysters and foie gras together. So why not try it with truffles? The foie gras was cooked and cold, slightly spicy but with … Continue reading
Posted in FOOD, Recipes
Tagged Chassagne Montrachet, Cognac, foie gras, Gillardeau, Le Chassagne, oyster, Port, spice, Stéphane Léger, truffle
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Truffles with sea urchins… an unusual start
The Duc flips out over sea urchins (Oursins, in French). I quite like them too. This time of year, we have them on Sundays as a special treat. We especially like the ones that come from Iceland, as they are … Continue reading
Posted in FOOD, Recipes
Tagged bitterness, complexity, Galicia, gaminess, ginger, Iceland, oursins, sea urchins, Spain, sweetness, truffle
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the beginning of truffles…
I’ve never owned a truffle before. Never had access to the real thing. Until now. Well, my vegetable merchants sold me some Chinese truffles a few years ago. They looked like truffles, felt like truffles, but sure didn’t have the … Continue reading
Posted in FOOD, Recipes
Tagged Chinese truffle, earthy, eggs, Provence, truffle, truffle oil, truffle salt
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A different kind of fruit salad
Off the cuff. A ripe mango. A couple of kiwis. Some cucumber and chervil. It worked. The vegetal of the cucumber gave a freshness and herbality to the exotic fruits that made the combination very complex. Refreshing. Different. In retrospect, … Continue reading
Le Chamarré de Montmartre: magic from the islands
I happened to be tasting through the wines of Thierry Despres, of Grande Maison in Monbazillac. Whose wines can rival the most expensive and notorious sauternes at a fraction of the price. I know. I’ve done blind tastings before … Continue reading
Posted in 2005, FOOD, Paris, Restaurants, WINE
Tagged 2005, Antoine Heerah, bitterness, blind tasting, Cuvée des Anges, exotic, foie gras, Grande Maison, Le Chamarré de Montmartre, mackerel, Michelin, Monbazillac, octopus, onions, oyster, root vegetable, samosa, Sautern, sea-breeze, spice, sweetness, Thierry Despres
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