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Monthly Archives: January 2009
Mosconi-a ray of Italian sunshine in the Grund of Luxembourg
The Grund has something of a Latin feel to it. The Latin quarter of Luxembourg. Winding little streets-if only a few of them. Small houses. People walking around. Somewhat of a night life. And a true taste of Italy…. Da … Continue reading
Posted in 2003, FOOD, Luxembourg, Restaurants, TASTE TRAVEL, WINE
Tagged 2003, amuse bouche, artichoke, artichoke chips, Balsamic Vinegar, Bandol, Bass, beet, bitterness, black truffle, Brunello, Burgundy, candied orange rind, carrot, caviar, cherry tomato, cinnamon, fatiness, foie gras, garlic, girolle, Grund, Italian, Latin, liquorish, Luxembourg, Mosconi, neutrality, orange flower water, Parmesan, parpardelle, Poggio Antico, potato, prune, pumpkin, rabbit, red wine sauce, risotto, roasted, rosemary, scallop, Sicilian, spiciness, sweetness, white chocolate, white truffle
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Chambertin 1979 Louis Trapet
This old thing was kicking around the cellar for reasons that are long to explain. The Duc thought it might be dead. But it was very much alive. (the vintage was written by hand because the neck label with … Continue reading
Posted in What is in my glass?, Burgundy, what am I drinking with this dish?, 1979
Tagged tannin, spice, Burgundy, Gevrey Chambertin, truffle, gaminess, 1979, Louis Trapet, Chambertin, birds, structure, color
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Truffle with raw scallops, olive oil, white pepper and salt
This combo is perfect. These ingredients were made for eachother. The scallops are neutral enough and yet have a hint of gaminess that is very subtle. And the texture is suggestive of fattiness that carries the aroma and flavors … Continue reading
Posted in FOOD, Recipes
Tagged gaminess, olive oil, salt, scallops, sublte, truffle, white pepper
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Andouillette and truffles
For some reason, we got into our heads that Andouillette (tripe sausage) might go well with truffle because of the gaminess inherent in both ingredients. We boiled the Andouillette to cook it, and then sautéed it in a pan. … Continue reading
Verget Chassagne Montrachet Pimont 2004
The best white Burgundies of 2004 come from Cote d’Or. Why? Because Cote d’Or had, on average, lower acids and higher alcohols than Chablis or the Maconnais for climactic reasons. Verget harvested very late in Chablis which is why their … Continue reading
Posted in 2004, Burgundy, what am I drinking with this dish?, WINE
Tagged 2004, Burgundy, butter, Chablis, Chassagne, Chassagne Montrachet, Cote d'Or, lemon butter, length, Maconnais, pepperiness, Puligny, truffle, Verget
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tiny shrimp and shaved truffle
This dish was disjointed. The shrimp seemed acid, not buttery enough by nature, given their size. Acidity is not something that goes with truffle. We should try giant shrimp next time.
Jerusalem artichoke, foie gras and truffle
Jerusalem artichoke (topinambour in French)-this is a root vegetable that the French elders detest because that and potatoes is what they ate during the war, and nothing else. Some great French chefs are bringing this veggie back into vogue. It … Continue reading
Posted in FOOD, Recipes
Tagged foie gras, Jerusalem artichoke, pepperiness, root vegetable, sweetness, truffle
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Potato and truffle
We tried this new race of potato that we have just discovered called ‘Oeil de Perdrix’ (literally: eye of the partridge) given the red spots that it has on the outer skin. The potato was luke-warm, the … Continue reading
Butter or olive oil? That is the question.
Guess what? I don’t know if it was the fact that the olive oil was so fresh, so pure, so perfect. That nuttiness, that fruit, that earth, that terroir. The oil went better with the truffle than the … Continue reading
Posted in FOOD, Recipes
Tagged 2008, baguette, butter, creaminess, explosive taste, fat, magic, olive oil, pepperiness, truffle
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