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Tag Archives: truffle
Behind the scenes @ Le Jardin Gourmand
They were just back from Rome, to get away while the work was being done. Work being a total make over of the restaurant Le Jardin Gourmand. « We had to do it to be ready to face the next 10 … Continue reading
Posted in 1996, 2002, Burgundy, FOOD, France, Restaurants, TASTE TRAVEL, What is in my glass?
Tagged 1996, 1er Cru, 2002, Ambonnay Rouge, Auxerre, biscuit, bitterness, Bousserau, Chassagne Montrachet, chizeaux, dayton de cuba, Egly Ouriet, fatty, foie gras, France, garden, Gourmand, Heinz Beck, Italy, Jardin, La Pergola, La Romanée, Le Jardin Gourmand, leaves, liquorish, mustard, olive, Olivier, Olivier Laplaine, Pierre, Pierre Boussereau, Rome, roquette, smoked, speculos, spiciness, spring, tannins, truffle, Verget
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Truffles and Chardonnay @ Le Chassagne
The 2004 Bernard Morey Chassagne Montrachet 1er Cru Les Embrazées, was a little disappointing because it was reduced (needed air) and never fully expressed its potential, both of terroir and vintage. Chardonnay, even if disappointing on its own, tends to … Continue reading
Posted in 2004, Burgundy, FOOD, Restaurants, what am I drinking with this dish?, WINE
Tagged 1er Cru, 2004, artichoke, Bernard Morey, bread, Burgundy, butter, Chardonnay, Chassagne Montrachet, cream, egg, Le Chassagne, Les Embrazées, pepper, reduction, salt, Stéphane Léger, truffle
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Maria, Oh! Maria @ Regalade in Beaune
There was only one line in the email: “Does anyone know how to spell La REGALADE and frogs legs or what???” With that we knew that we would have to make a trip to see Maria. Not only to keep … Continue reading
Posted in 2007, Burgundy, FOOD, Restaurants, TASTE TRAVEL, WINE
Tagged 2007, Beaune, blackboard, Burgundy, butter, Chardonnay, chicken broth, coddled eggs, dark meat, Dover sole, egg, French fries, frites, frogs legs, garlic, La Regalade, morel, mushrooms, potatoes, RN79, terrace, truffle, Vincent Dureuil, white meat
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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 1979, Burgundy, what am I drinking with this dish?, What is in my glass?
Tagged 1979, birds, Burgundy, Chambertin, color, gaminess, Gevrey Chambertin, Louis Trapet, spice, structure, tannin, truffle
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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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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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